No Sugar Home Canned Applesauce
Serves: 9 pints
  1. Core and chop apples into chunks. The smaller the chunks, the quicker they'll soften.
  2. Add apples to one or two large, heavy bottomed pots. Add about 1 cup water to each pot to prevent scorching.
  3. Cook over medium heat until apples begin to soften, stirring often.
  4. While apples cook, prepare canning supplies: boil 9 clean pint jars in a boiling water canner.
  5. Simmer 9 pint-sized canning lids in a small saucepan of water. Do not allow the water to boil.
  6. Gather 2 clean towels, 1 clean dish cloth, jar lifter, lid wand, 9 pint-sized canning rings, wide mouth funnel, large stirring spoon, food mill, 2nd large pot.
  7. Position food mill over large empty pot. An 8-cup glass measuring cup works well, too. (My food mill has 3 disks; I use the middle disk with medium-sized holes.)
  8. Transfer apples to food mill and process in batches.
  9. When all apples have been processed and skins removed, return sauce to the stove top and heat thoroughly.
  10. OR skip the food mill and blend softened apples (skins and all) in a high speed blender like a Vitamix. The sauce will still be hot, so pour it right into your hot jars...
  11. When applesauce is hot, begin the canning process.
  12. Very carefully (with oven mitts!) raise the canning rack of jars in the canning pot.
  13. Use jar lifter to remove several hot, clean jars from the canning pot.
  14. Place them on a clean towel next to the pot of applesauce.
  15. Use the funnel to fill each jar, leaving ¼ inch head space.
  16. Wipe jar rims with a clean, damp dish cloth.
  17. Use lid wand to remove one lid at a time from the simmering water.
  18. Dry lid with clean dish towel and position on jar.
  19. Add ring and secure to finger tip tightness.
  20. Use jar lifter to place filled jar back in the canning pot.
  21. Repeat process until all 9 jars are filled and resting in the raised rack of your canning pot.
  22. Carefully lower the rack into the pot and cover pot with lid.
  23. Return to a boil and process for 20 minutes.
  24. After 20 minutes, remove the lid (carefully--lift the lid so steam escapes out the back and not in your face) and turn off heat.
  25. When boiling subsides, carefully raise the rack.
  26. Use the jar lifter to remove jars one at a time and place on a sturdy tray lined with a clean towel.
  27. Do not touch or disturb jars for 12-24 hours.
  28. After 12-24 hours, check seals, label jars and move to storage location.
Recipe by Yankee Homestead at