Home Canning: Creamy Cinnamon Applesauce

Along with Fall and the cooler temperatures comes canning season, at least for me. During the months of September and October I’m busy with my home canning making homemade applesauce, apple pie filling, apple butter, pumpkin butter, pear sauce, and several other goodies to stock my winter pantry.

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Every year I like to stock our pantry with at least a dozen jars of creamy cinnamon applesauce. It’s a great staple to have on hand in case anyone gets sick, to use as a replacement ingredient in some of my baking recipes, use as an ice cream topping or tossed into a smoothie. Applesauce, its so versatile!

For this recipe you’ll need a water bath canner, glass pint size mason jars, and your basic canning supplies & accessories. It will make approximately eight pint size jars. If you enjoy home canning you’ll want to check out all of our easy-to-make canning recipes right here on the TwoClassyChics blog.

Creamy Cinnamon Applesauce Recipe

11 to 12 lbs. large apples (peeled, cored, diced)
(treat diced apples to prevent browning with Fruit Fresh)
3 cups granulated sugar
4 tbsp. lemon juice (fresh or bottled)
2-3 tsp. ground cinnamon

Prep: Wash apples and dry. Remove stems and blossom ends. Peel apples, remove core and seeds. Cut apples into quarters and then dice. Treat apples with Ball Fruit-Fresh Produce Protector to prevent darkening.

Cook: Drain diced apples. Combine apples and water in a large pot. Cover over medium heat until soft, stirring to prevent sticking. Remove from heat. (this step can also be done in a slower cooker for several hours with the temperature set at low). Puree mixture using an electric food strainer or food mill (I use my blender). Return apple puree to the pan. Stir in granulated sugar, lemon juice and the ground cinnamon to taste. Bring applesauce to a boil, stirring to prevent sticking until the granulated sugar completely dissolves. Turn the heat down to low-medium.

Fill: Ladle hot sauce into a hot jar, leaving a 1/2″ headspace. Remove air bubbles and clean the jar rim. Place lid and band onto the jar until the band is fingertip tight. Place jar on the rack elevated above the water bath canner with the water simmering at about 180 degrees F. Repeat until all of your jars are filled.

Process: Lower the rack into the simmering water. Water must cover the jars by at least 1″ in depth. Adjust heat to medium-high, cover the canner and bring the water to a full boil. Process pint size jars for 20 minutes. Turn off heat. Let jars sit in the hot water for an additional 5 minutes to begin the cooling process. After 5 minutes remove them from the canner. Place jars on a towel on your kitchen counter to allow them to cool. Once they reach room temperature you’ll want to check them to make sure that all of the jars sealed properly.

If processed correctly, your creamy cinnamon applesauce should keep for up to 1 year. I store mine in my pantry closet (a cool and dry place). Once jar has been opened you’ll have to store it in your refrigerator for up to 1 week.

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