This homemade chunky cinnamon applesauce is the perfect blend of sweet, spiced, and comforting flavors. Made with apples, a hint of cinnamon, and minimal sugar, it’s a versatile treat you can enjoy warm, chilled, or straight from the jar.
Designed for canning, this recipe allows you to preserve the flavors of the harvest season, so you can enjoy a taste of autumn any time of year. 🍎
Making your own homemade applesauce and canning it is a great way to enjoy fresh, preservative free applesauce year round. Here are some reasons why it’s worth the effort:
When you make your own, you control the sweetness and can choose to keep it unsweetened or add natural sweeteners like honey or maple syrup.
Preserve the Harvest: If you have an apple tree or access to fresh, local apples, canning applesauce helps you make the most of your harvest, reducing waste and saving money.
You can also experiment with different apple varieties and add spices like cinnamon, nutmeg, or vanilla for a custom taste.
Once canned, applesauce can last for a year or more in your pantry, making it a quick and easy snack, baking ingredient, or side dish without needing refrigeration.
Chunky Cinnamon Apple Sauce for Canning
Description
Made with fresh apples, a touch of spice, and just the right amount of sweetness, this recipe is as versatile as it is delicious. Whether you're spooning it over oatmeal, serving it alongside savory dishes, or simply enjoying it straight from the jar, this applesauce is a homestead favorite that never goes out of style.
Ingredients Needed:
Instructions
-
Prepare the apples
Wash, peel, core, and chop the apples into small chunks. Keep the pieces uniform for even cooking.
-
Cook the Apples
Place the apple chunks in a large stockpot with the water and lemon juice. Cover and cook over medium heat, stirring occasionally, until the apples are soft (about 15–20 minutes).
-
Mash the Apples
Use a potato masher for a chunky texture or an immersion blender for a smoother consistency. Stir in the cinnamon and sugar, tasting as you go to adjust sweetness and spice.
-
Heat to Preserve
Simmer the applesauce for 5-10 minutes, ensuring it's hot throughout. Stir occasionally to prevent sticking.
-
Prepare Jars for Canning
Sterilize your jars and keep them warm. Heat the canning lids in simmering water (don’t boil).
-
Fill the Jars
Ladle the hot applesauce into jars, leaving 1/2 inch headspace. Remove air bubbles by running a spatula or bubble remover around the inside of the jar. Wipe rims clean, place the lids on, and screw on the bands until fingertip tight.
-
Process in a Water Bath Canner
Place the jars in a water bath canner with at least 1 inch of water covering them. Bring to a boil and process pint jars for 15 minutes. Pint jars: 15 Quart jars for 20 minutes. (Adjust times for altitude if necessary.)
-
Cool and Check Seals
After processing, remove jars and let them cool for 12-24 hours. Check seals by pressing the center of each lid - it shouldn’t pop back. Store any unsealed jars in the fridge and use within a week.
-
Label and Store
Label the jars with the date and store them in a cool, dark place
