🍎 Classic Applesauce
Big Batch Canning – 46 Quarts & 92 Pints!
📌 In This Guide
- Introduction
- Ingredients
- Step-by-Step Instructions
- Batch Sizes
- Canning Instructions
- Flavor Variations
- FAQ
🍎 The Perfect Applesauce
This is the applesauce that made 46 quarts and 92 pints in one weekend! Smooth, sweet, and perfect for canning. Whether you're using a maple syrup evaporator or a large stockpot, this recipe scales beautifully.
📦 Ingredients
For Big Batch Applesauce (~10 Quarts)
- 🍎 20 lbs apples – Mixed varieties (Gala, Honeycrisp, Fuji)
- 💧 2 cups water
- 🍋 ½ cup lemon juice
- 🍬 1-2 cups sugar – To taste
- 🌿 Cinnamon (optional) – To taste
📝 Step-by-Step Instructions
Prep the Apples
Wash, peel, core, and chop apples into chunks. You can leave the peels on if using a food mill.
Cook the Apples
In a large pot, combine apples, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 20-30 minutes until apples are soft.
Process
Use a food mill or blender to puree the apples to your desired consistency. For chunky applesauce, mash with a potato masher.
Add Sugar & Spices
Return to the pot. Add sugar and cinnamon to taste. Heat through.
Can
Ladle hot applesauce into jars (½" headspace) and process in a water bath for 15 minutes (pints) or 20 minutes (quarts).
Cool & Store
Remove jars and cool for 12-24 hours. Check seals and store.
📊 Batch Sizes
📄 Big Batch Applesauce – Full Recipe
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║ BIG BATCH APPLESAUCE ║
║ 46 Quarts & 92 Pints Made Easy! ║
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INGREDIENTS (~10 Quarts):
- 20 lbs apples (mixed varieties)
- 2 cups water
- ½ cup lemon juice
- 1-2 cups sugar (to taste)
- Cinnamon (optional)
INSTRUCTIONS:
1. Wash, peel, core, and chop apples
2. Cook with water and lemon juice (20-30 min)
3. Process through food mill or blend
4. Add sugar and cinnamon to taste
5. Heat through
6. Can in water bath (15 min pints / 20 min quarts)
BATCH SIZES:
1x = ~10 quarts
2x = ~20 quarts
4x = ~40 quarts
4.6x = ~46 quarts!
"46 qts and 92 pints of applesauce this weekend." 🍎🔥
🥫 Canning Instructions
Water Bath Canning
- Prepare jars – Sterilize jars and keep them warm.
- Fill jars – Ladle hot applesauce into jars, leaving ½ inch headspace.
- Remove air bubbles – Run a clean knife around the inside of each jar.
- Wipe rims – Clean the jar rims with a damp cloth.
- Apply lids – Place lids and bands on jars. Tighten fingertip-tight.
- Process – Water bath process for 15 minutes (pints) or 20 minutes (quarts), adjust for altitude.
- Cool – Remove jars and cool for 12-24 hours. Check seals.
🎨 Flavor Variations
Flavor Ideas
- 🌿 Cinnamon – Add 1-2 tbsp ground cinnamon
- 🫐 Berry – Add 2 cups of mixed berries
- 🍑 Peach – Replace ¼ of the apples with peaches
- 🍋 Lemon – Add extra lemon zest and juice
- 🌿 Vanilla – Add 1 tbsp vanilla extract
❓ Frequently Asked Questions
❓ Can I use any apples?
Yes! Mixed varieties give the best flavor.
❓ Do I need to peel the apples?
If using a food mill, you can leave the peels on.
❓ How long does canned applesauce last?
12-18 months in a cool, dark place.
❓ Can I use a maple evaporator?
Yes! It makes big batch canning much faster.
❓ How many jars did you make?
"46 qts and 92 pints of applesauce this weekend." – That's 138 jars!
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