Shakin & Bakin Foodie Blog

When it comes to homemade applesauce and canning...I make my applesauce 2 different ways. My daughter enjoys chunky-style applesauce and my husband enjoys creamy. (You can find my chunky-style recipe here on my blog under the Canning Category). The following recipe is the one I use when I make creamy-style applesauce.

Creamy Applesauce Recipe for Canning

24 large apples
1/2 cup tap water
2 tablespoons lemon juice
1/2 to 1 1/2 cups granulated sugar
2 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract

Peel, core and thinly slice apples. Place apples into a large stock pot with water and lemon juice. Cook covered until tender, about 25 minutes, stirring occasionally. I like to use a silicone spatula for stirring as it prevents sticking. When apples are tender, drain water from your pan. Spoon the cooked apples into a blender and blend until they are smooth and creamy. Pour apple mixture back into your stock and add the granulated sugar, ground cinnamon, nutmeg and vanilla extract and continue to cook until sugar dissolves. Spoon hot mixture into hot jars, to within 1/2" head space, release air bubbles, clean rims and seal. Process in water bath canner for 10 minutes for pints and 20 minutes for quarts.