Apples are one of the quintessential autumn fruits that I like to cook with when they are in season. Of course you can usually find apples year round as most grocery stores have them available throughout the year. But nothing beats the taste of home grown or fresh-from-the-farm apples. One of my favorite ways to savor the season of this fall fruit is by simply canning them. No sugar is needed and the result is a fruitful sauce that can be eaten on it's own, paired with yogurt, used in baking and is perfect for snacking and kids' lunches. 


  • Canning pot
  • Canning jars
  • Canning lids and rings
  • Jar lifter
  • Wide mouth funnel
  • Sharp knife
  • Cutting board 
  • Chopstick
  • Dish cloths
  • Hot pads or gloves
  • Latex free gloves


4 pounds Apples, cored, quarter and diced**
1/2 cup water
Optional spices:
1 tablespoon cinnamon
1 teaspoon grated nutmeg
½ teaspoon cloves


1. Prepare by washing jars and lids and get water in your canner heating.

2. Core, quarter and dice apples. Put them in a large, non-reactive pot.

3. Add water, put on lid and bring to a simmer. Let fruit cook for approximately 15-20 minutes or longer until the mixture is soft.

4. Using an immersion blender, or food mill, break down the fruit until it has reached your desired consistency. Add cinnamon, nutmeg and cloves if desired. Taste and add sugar if you feel it is necessary. I never do.

5. Return the smooth applesauce to a large pot and heat it back to a simmer. The applesauce does not require any additional cooking; you just want to keep it hot. Working quickly and carefully, ladle the hot applesauce into the hot jars. Using a wide-mouth funnel makes the job much easier. Using a nonmetallic utensil - I use a chopstick - slide it along the inside of each jar to release any trapped air bubbles. Wipe rims, apply lids and screw on rings. Process in a boiling water canner for 15 minutes for half pints and pints, 20 minutes for quarts.

6. Remove jars from canner and let them cool on a towel-lined countertop.

To store, remove rings and keep in a cool, dark place. Applesauce will keep in storage up to one year.

Makes 4 half pints, 2 pints or 1 quart of applesauce

Note: I don't always peel my apples.I find if I leave the skins on that as they slowly cook and break down you don't need to go through the hassle of peeling them off. What is more the skins provide added nutrition. But if you don't like the skins on, you can pick out the peel as the fruit cooks.

Love, Emma

Women's Heritage