How to Can Applesauce (Water Bath Method + Troubleshooting Guide)

Learn how to can applesauce safely using the water bath method. Simple steps, troubleshooting tips, and everything you need to stock your pantry for winter.

Every fall, once I’ve cooked down a big batch of applesauce, I always set some aside for the pantry. Canned applesauce is something I always keep around for stirring into oatmeal, baking into muffins, or just eaten warm right out of the jar. And honestly? It’s one of the easiest things you can water bath can.

If you’ve never canned applesauce before (or you’re wondering whether your crockpot applesauce can go straight into jars), I’ll walk you through the whole thing. You’ll learn how to can applesauce safely, what tools you need, how long to process your jars, and the little things that usually trip people up the first time.

Can You Safely Can Crockpot Applesauce?

Yes, you absolutely can. As long as your applesauce is just apples, spices, and a little water or cider, it’s perfectly safe for water bath canning. Apples are naturally high-acid, so they don’t need added lemon juice unless you’ve mixed in lower-acid fruits like pears, peaches, or berries. (If you have, I’d freeze that batch instead of canning to keep things simple.)

Here are a few things I’ve picked up along the way:

• Sugar is optional. It affects flavor, not safety.
• Spices are fine. Cinnamon, nutmeg, ginger, cloves. None of that affects safety.
• No butter, no dairy, no thickeners. These make applesauce unsafe for canning.
• Keep it hot. Applesauce must be hot when it goes into jars for safe processing.

If you’re starting with a crockpot batch, just reheat it on the stove until hot and steamy before filling jars.

What You’ll Need

This is one of the easiest water bath projects out there. Here’s what you need:

• A water bath canner or large stockpot with a rack
• Pint or quart jars
• New lids + clean bands
• Funnel
• Ladle
• Jar lifter
• A clean towel for cooling jars

If you don’t have a canner, a deep stockpot works as long as the jars can be submerged by at least an inch of boiling water.

How to Water Bath Can Applesauce (Step-by-Step)

Here’s how I do it. Once you’ve done it once, you’ll get the hang of it fast.

Heat the Applesauce

Warm the applesauce over medium heat until it’s hot and steamy, just not boiling hard. Hot applesauce fills better and helps the jars seal properly.

Prepare Your Jars

Wash your jars in hot, soapy water. You don’t need to sterilize them separately as long as they’ll process for at least 10 minutes, which applesauce does. Keep them hot until you’re ready to fill.

Fill the Jars

Using a funnel, ladle the hot applesauce into your jars. Leave ½ inch of headspace. You need this space so the jars can seal.

Run a clean utensil (a butter knife works fine) around the inside edge to release any trapped air.

Wipe the Rims & Apply Lids

Wipe the jar rims with a damp cloth to remove any drips. Add lids and screw the bands on fingertip tight (not cranked down).

Process the Jars

Lower the jars into the boiling water. Make sure there’s at least an inch of water covering the tops.

You’ll process applesauce for 20 minutes, whether you’re using pints or quarts. If you live at a higher altitude, you’ll need to add extra time:

• 1,001–3,000 ft → +5 minutes
• 3,001–6,000 ft → +10 minutes
• 6,001–8,000 ft → +15 minutes

When in doubt, add the minutes. It won’t hurt a thing.

Cool & Check the Seals

When time is up, turn off the heat and let the jars rest for 5 minutes before lifting them out. Set them on a towel where they can cool undisturbed.

After 12–24 hours, check each lid. They should be firm, flat, and not pop up when pressed. Any jars that didn’t seal should be refrigerated and used within a week.

Troubleshooting Applesauce Canning

Canning applesauce is pretty simple, but a few things can still go wrong (especially with crockpot batches).

• Applesauce too watery? Let it simmer uncovered on the stove for a bit to reduce the liquid before canning.
• Applesauce separating in the jar? Normal. Give it a shake after opening.
• Darkening applesauce? Air exposure or slow cooling. Still safe. A splash of lemon juice can help keep color lighter, but it’s optional.
• Jars siphoning (losing liquid)? You probably filled too high or the jars cooled too quickly. Keep that ½-inch headspace and let jars rest 5 minutes before lifting from the canner.
• Jars not sealing? Check rim cleanliness, headspace, and lid fit. Reprocess with new lids or refrigerate and use soon.
• Air bubbles? Applesauce traps air, so give it a good stir while it heats and make sure to debubble before canning.

How to Store Canned Applesauce

Sealed jars will last 12–18 months in a cool, dark pantry. Mine rarely lasts that long. My kids go through it fast.

Before you break into a jar, give it a quick check:

• Lid still concave and sealed?
• No mold?
• No bubbling, spurting, or off smells?

If anything seems off, toss it. Apples are cheap; food poisoning is not worth it.

Opened jars should be refrigerated and used within a week.

Common Questions About Canning Applesauce

Here are a few questions I get a lot.

If you want to come back to this when the apples start piling up, go ahead and pin it.

Once you’ve canned applesauce a time or two, it becomes one of those easy fall routines. Make a batch, scoop it into jars, run the canner, and tuck the jars away for winter. It’s simple, reliable, and something you’ll be glad to have on the shelf.

If you still need to make your applesauce, here’s my go-to recipe: crockpot applesauce (no sugar needed). And if you want more fall preserving ideas, my apple butter recipe made with crab apples is a great next project.

If you’ve got a family trick or variation you swear by, I’d love to hear it.