No Sugar Added Canned Applesauce Recipes

QUICK HOMEMADE APPLESAUCE - NO SUGAR ADDED

Steps:

• Peel and core apples (I prefer to leave the skin on a few of them because I like the taste and texture). Cut apples into approximately 1 inch cubes.
• Add all ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly.
• Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.
• Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.

NO SUGAR ADDED HOMEMADE APPLESAUCE

Steps:

• Peel all of the apples and cut each apple into large chunks. Place apple pieces in a large pot on the stove over medium heat and add in all of the remaining ingredients. Cover with lid.
• Cook on low-medium heat until apples break down, ~30-45 minutes. Be sure to stir occasionally. Remove cinnamon sticks when applesauce has finished cooking.
• Mash apples with a potato masher for a chunky consistency. For a smoother consistency, puree the applesauce in a food processor or with an immersion blender.
• Enjoy cooled down or warm! Store in fridge.

NO-SUGAR-ADDED CANNED APPLESAUCE

Steps:

• Place your canning jars in the dishwasher on the high heat setting without soap to sterilize them. If you don't have a dishwasher, you can boil them in a pot of water for 10 minutes.
• Clean all of your supplies, including your lids and rings in hot, soapy water. Note that in the past the lids would be boiled, but Ball recently changed their product. If you boil Ball lids, it can damage the seal.
• Wash your apples in cold water.
• Remove the seeds and core, and roughly cut-up the apples.
• Add the apples to a large pot with a small amount of water to prevent sticking until the apples begin to release their juice. Depending on the apple variety you may need to add more or less water, so frequently give your apples a stir and add more water if the are beginning to stick to the pot. Bring to a simmer.
• Continue simmering until the apples are soft and falling apart. Place the cooked apples into a food mill and process until all you have remaining are the skins. Discard or compost the apple skins.
• Add your applesauce back into a large pot and heat until the applesauce reaches boiling point- 212ºF. Stir every couple of minutes to prevent burning.
• Wash your hands well before beginning to fill your jars.
• Remove your hot, sterile jars from the dishwasher.
• Using a funnel, ladle the super hot applesauce into your hot jars leaving about ¼ inch of head space.
• Dip a paper towel into boiling water and use it to clean the rims of your jars.
• Place the lids on the jars, using a magnet, without touching the inside of the lid or the jar.
• Screw the rings onto each jar until resistance is felt and then loosen about ⅛ of an inch. This is important if you want your jars to seal.
• Place your jars into boiling water, also called a waterbath. "Process," or boil, for 20 minutes.
• After 20 minutes, remove the jars from the pot of water and place them someplace they can cool and seal undisturbed for 24 hours. You'll notice a "popping" noise as the jars seal. If any jars don't seal, then store in the fridge for up to a week, or reprocess with a new lid within a few hours of your first attempt.
• After 24 hours, remove the rings from the jars and store.

CROCK-POT APPLESAUCE (NO SUGAR ADDED)

Steps:

• Wash and dry your apples.
• Peel, core and slice the apples, placing them into the slow cooker as you go.
• Toss the apple sliced with the fresh lemon juice, then add the water (or juice), pinch of salt, and cinnamon sticks (optional).
• Set the slow cooker to high for 2-2.5 hours or low 4-4.5 hours or until apples are tender and cooked through.
• Use a potato masher or food processor to reach the desired consistency and store in the refrigerator for up to two weeks or freeze for later.

CANNING APPLESAUCE

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

CANNING APPLESAUCE {PRESERVING APPLES}

Steps:

• Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 2 inches once the water is boiling.
• Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the applesauce is.
• Wash and sanitize your jars. You'll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 200 degrees F.
• Wash your lids and set aside in clean place. You no longer need to simmer lids in water to keep them sterile.
• Set a medium/large pot of water to medium high on your stove.
• Wash your apples and cut into eighths, or more if you have particularly large apples.
• Add apples to the hot water and cook until they have softened (1-5 minutes depending on your type of apple).
• Remove using a slotted spoon and place in a strainer set into a large bowl.
• Run the apples through a food mill to remove the seeds and skins. Keep warm until ready to can (I use my slow cooker set to warm).
• Return the burner to high and bring the water in the canner back to a rapid boil.
• Using a canning funnel, ladle in the warm applesauce into jars, leaving 1/2 inch of headspace. Remove any bubbles from the jar (I use a plastic chopstick).
• Use a wet clean rag and wipe the rim of the jars to make sure it is free of any food.
• Place a clean lid on the jar. Add a ring, and tighten to fingertip tight.
• Lower your jars into the canner using canning tongs/jar lifter.
• Secure the lid and set the timer for 15 minutes for pints or 20 minutes for quarts. For canning at different altitudes, check out the guide in the post for adjusted processing times.
• When the time is up, turn off the stove and let the jars sit for 5 minutes in the canner and then lift them out with canning tongs.
• Place hot jars on a towel where they can sit undisturbed for 12 hours.
• Pretty soon you'll start hearing some "pops and pings" which are the sounds of the jars sealing.
• After a few hours, to check for sealing, gently press down in the middle of the lid. If the lid has no give, it's sealed. If you can press the lid in and it pops a bit, your jars are not sealed. You can reprocess them or store them in the fridge or freezer (only freeze jars that are wide mouth).

SLOW COOKER CIDER APPLESAUCE (NO SUGAR ADDED)

Steps:

• Layer apples into a slow cooker. Sprinkle cinnamon, cloves, and nutmeg over the apples.
• Cook on High until apples are soft, 4 to 5 hours. Whisk apples vigorously for a chunkier-style applesauce. Puree with an immersion blender for a smoother applesauce.

EASY CROCKPOT APPLESAUCE RECIPE: NO SUGAR ADDED

Steps:

• Throw your prepared apples, cinnamon, and water into the slow cooker.
• Let cook for 3-4 hours on high or 6-7 hours on low. Stir and mash occasionally.
• Let cool and blend if desired.
• Store in the fridge for up two weeks, or two months in the freezer. Makes about 2 cups of applesauce.

APPLESAUCE NO SUGAR ADDED RECIPE FOR CANNING

Steps:

• First, Wash, peel, and core apples.
• Place sliced apples into a large bowl of water with a cup of bottled lemon juice to prevent browning.
• After all apples have been peeled, cored and sliced into ascorbic acid bath, drain apple slices and put them into a large (8-10-quart) cooking pot.
• Add 1/2 cup of water (or Apple Juice) for 14 pounds apples or 1 cup of water for 21 pounds apples. Adding enough water keeps apples from burning.
• Heat quickly until tender (5 to 20 minutes, depending on maturity and variety) Stirring occasionally to prevent burning. This recipe does not use a slow cooker or instant pot.
• For smooth applesauce, use an immersion blender, or potato masher or food processor to blend cooked apples. *****Skip the pressing step if you prefer chunky applesauce.****
• Add seasoning if desired now.
• Reheat sauce to boiling.
• Fill jars with hot applesauce, leaving ½-inch headspace.
• Add 1 tablespoon lemon juice to each quart jar, or half a tablespoon for each pint jar.
• Remove air bubbles with a butter knife.
• Wipe Rim with a damp cloth.
• Place & adjust lids.
• Process in a waterbath canner. Directions below -