Canning Recipe: No Added Sugar Applesauce

This is the recipe I use every year. You can add cinnamon or anise if desired! 🍎🍏

INGREDIENTS
8 pounds of apples, peeled and cored
1 cup water
1/2 tablespoon bottled lemon juice per pint jar

DIRECTIONS
Prepare a water bath canner on the stove and bring to a boil. Sanitize and warm pint-sized mason jars.

Roughly dice apples and place in a large stockpot. Add the water and bring the pot to a boil. Reduce to a simmer and cook, covered, until apples are soft (about 7-10 minutes).

Mash the soft apples with a potato masher. Add more water if desired for a thinner applesauce. You can also puree with an immersion blender for a smoother consistency. Allow to simmer 5 minutes more.

Add lemon juice to each jar. Funnel the hot applesauce into warmed jars, leaving 1/2” headspace. Wipe the jar rims clean, and seal the jars finger tight. Place the filled jars into the boiling water bath canner. Process for 20 minutes until jars are sealed.

Remove the jars from heat and place on a towel on the countertop. Allow to fully cool before storing. Press each lid to make sure it does not fluctuate and a good seal has been achieved. Consume within one year.