Applesauce Canning 101
  • Apples, washed
  • Nutmeg
  • Cinnamon
  • Sugar (if needed)
  1. Peel and core apples, and cut into quarters.
  2. Place into a large pot, and add just enough water to prevent the apples from burning to the bottom - about ¼ - ½ cup.
  3. Cook apples on medium/medium-low for about 45 minutes, or until soft, stirring occasionally.
  4. In the last 5 minutes of cooking, add spices - if desired. I use ¼ tsp nutmeg and ½ tsp cinnamon per 12 apples. But you can add as much as you want!
  5. Once the apples are done, use an immersion blender to blend to your desired consistency. If using a regular blender, do it in small batches, and be very careful!
  6. Add sugar to taste, if needed, and bring sauce to a low boil.
  7. Ladle hot applesauce into sanitized jars, and secure lids until "fingertip tight".
  8. Process in water bath for 20 minutes, and set jars aside to cool.
Recipe adapted from: Ball
Recipe by Taking Care of Monkey Business at