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When you think of fall what are your childhood favourite foods? For myself, it’s my dear Nana’s chunky applesauce! Every year as summer came to an end my Nana would start gathering apples. Sometimes they came from neighbours, but more often from my Aunts farm. Our kitchen would be filled with bags of apples. We spent many long days peeling and slicing apples to make applesauce.
Nana didn’t own a food mill and always left her applesauce a little chunky. This is still my favourite way to make applesauce!
Easy Homemade Chunky Applesauce Recipe
- Brown Sugar (optional)
- Large pot
- Ladles and spoons
- Apple peeler
If Canning You will Also Need:
Peel and slice the apples. We use a hand-cranked gadget that peels, slices and cores the apple at the same time. I love this and it saves so much time! We also slice the apples in half, but this is optional.
Place sliced apples in a pot and add enough water to cover the bottom, you only need a cup or two.
Bring the apples to a boil over medium heat. Stir often to prevent the apples from burning. As they start to soften mash them with a potato masher. Just keep mashing until they are the consistency you like.
Add cinnamon to taste, for a large pot I like 2 TBS of cinnamon. If your apples aren’t sweet enough for your liking just add some sugar. My favourite is brown sugar! Our apples in this batch were very sweet so we only added 2 TBS of sugar.
If you’re going to eat it fresh just cool and place into a bowl in the fridge. This applesauce also freezes and cans very easily! To freeze just ladle into freezer containers, allow to cool and then freeze.
How To Can Applesauce
It is so easy to can your own applesauce! First wash your jars well, then ladle the hot applesauce into the jars leaving 1/2 inch of headspace.
Run a spatula around the inside edge of the jar to release air bubbles. Then wipe the rims of the jars clean. I like to use a paper towel with vinegar on it as I find it cleans the surface really well.
Then place your canning lids on the jars, add the rings and tighten until they are finger tight.
Place the jars into your hot water bath canner and bring the water to a boil.
If you’re at sea level or up to 1000 feet process pints for 15 minutes and quarts for 20 minutes.
When the time is up turn the canner off and allow the canner to stop boiling. Then remove the jars and place on a towel. Let them sit undisturbed overnight to allow the seal to harden.
The next day test the seals, if the lids will push up and down then they did not seal. You can reprocess these jars with new lids or place into the fridge to use right away. If they have sealed ok remove the rings, then wipe the jars off, label and store in a cool dry place.
Chunky Applesauce Recipe And How To Freeze or Can ItPrint
Nana’s Homestyle Chunky Applesauce Recipe
Easy homestyle applesauce recipe you can freeze or can.
- Prep Time: 00:20
- Cook Time: 00:30
- Total Time: 50 minutes
- Brown Sugar
- Wash apples, then peel and slice.
- Place sliced apples into a large pot. Add enough water to just cover the bottom of the pot. Bring to a boil over medium heat. Stir often to prevent from burning.
- When the apples start to soften mash them with a potato masher. Keep mashing until you reach the consistency you like.
- Add cinnamon to taste.
- Add brown sugar (or white sugar) if needed to taste.
- If storing in the fridge or freezing ladle into containers and let cool. Then place into the fridge or freezer.
- Ladle into hot canning jars.
- Run a spatula around the inside edge to release air bubbles.
- Wipe rims clean and place lids and rings on finger tight.
- Process in a water bath canner according to your altitude.
|0 – 1,000 ft.||1,001 – 3,000 ft.||3,001 – 6,000 ft.||Above 6,000 ft.|
|Pints||15 min||20 min||20 min||25 min|
|Quarts||20 min||25 min||30 min||35 min|
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.