Sugar Free Applesauce (Canning Recipe)

Updated at: Thu, 17 Aug 2023 14:06:25 GMT

Step 1

Prepare waterbath canner, jars and lids. Wash jars and sterilize them by simmering them in the canner over medium heat until jars are ready to be filled.

Step 2

Process apples. If using a food mill, process apples whole and return applesauce to the pot, OR peel and core the apples and slice them into quarters. Optionally, while you're slicing them you can toss the pieces into a mixture of ¼ cup of lemon juice and 4 cups water (which will help prevent browning) before straining and returning them to the pot. Alternatively, just toss them directly in the pot with just enough water to keep them from sticking to the bottom.

Step 3

Cook applesauce until heated all the way through, stirring constantly so that nothing sticks or burns to the bottom of the pot. Mash using a potato masher for chunkier applesauce or purée with an immersion blender (or in a blender and transfer back to the pot). Bring applesauce to a gentle boil.

Step 4

Add the bottled lemon juice and stir until well blended. (If you would like to add any sugar or spices, do so now).

Step 5

Ladle hot applesauce into prepared, hot jars, leaving ½ inch headspace.

Step 6

Run a knife along the outer "edge" of the jar to get rid of any air bubbles. Adjust headspace as needed, place lids on top and screw down bands.

Step 7

Place jars in canner and bring water to a boil. Process for 20 minutes for (both pint and quart-sized jars).

Step 8

After time is up, turn heat off, take the lid off the canner and allow jars to sit in hot water for another 5 minutes. Remove jars and let cool completely (at least 12 hours) before storing in a cool dark place.

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