Delicious Homemade Cinnamon Applesauce: A Canning Guide

Table of Contents

Table of Contents

Introduction

Cinnamon Applesauce There’s something incredibly satisfying about creating food from scratch, and homemade applesauce is no exception. It’s a culinary experience that fills your kitchen with a cozy, comforting aroma and delivers a taste that is infinitely better than anything you can buy at the store. This recipe is a family favorite for a reason—it’s simple, adaptable, and allows you to control exactly what goes into your applesauce. My husband and I often make a big batch together, a process that’s as much about teamwork as it is about creating a delicious product. Whether you prefer it sweet or slightly tart, this cinnamon applesauce is the perfect way to capture the taste of fresh apples in a jar.

Recipe Overview

• Cuisine: American
• Difficulty: Easy to Moderate (due to canning process)
• Total Time: Varies, depending on apple quantity (plus canning time)
• Dietary Classification: Vegetarian, Vegan (if made without brown sugar)

Equipment and Toolscinnamon applesauce

To make this homemade applesauce and can it safely, you’ll need the right tools.

• Large Stainless Steel Pot: A large pot is essential for cooking down a big batch of apples. Stainless steel is a great choice as it won’t react with the acidity of the apples.
• Food Processor with Grater Attachment: This is a huge time-saver for grating the apples quickly.
• Water Bath Canner with Rack: A specific canner is needed for the water bath method, which is the safest way to preserve high-acid foods like applesauce.
• Canning Jars with Lids and Rings: Pint-sized jars are great for applesauce. Make sure your lids are new for a proper seal.
• Canning Tongs/Jar Lifter: This tool is crucial for safely lifting hot jars out of the canner.
• Large Ladle and Canning Funnel: To fill the jars neatly.
• Dry Towel: For placing the jars on after canning.
• Fine Mesh Strainer (Optional): If you prefer a smoother applesauce, you can press it through a strainer after cooking.

Serving Suggestions cinnamon applesauce

This cinnamon applesauce is wonderfully versatile.

• On its own: It’s a delicious snack straight from the jar, served warm or cold.
• Breakfast Addition: Top your oatmeal, yogurt, or pancakes with a generous dollop. It’s a fantastic alternative to maple syrup. For another great breakfast option, check out our French Toast Waffles with Peach Sauce recipe.
• Savory Pairing: Serve it as a side dish with roasted pork or chicken to complement the savory flavors.
• Baking: Use it as a substitute for oil or eggs in baking recipes for a healthier, moister result.

Nutritional Informationcinnamon applesauce

• Calories: Varies based on the amount of brown sugar added. Apples are naturally low in calories.
• Dietary Information: Applesauce is a great source of dietary fiber, especially if you leave some of the peels in. It’s also rich in Vitamin C.

Storage and Reheating cinnamon applesauce

Properly canned cinnamon applesauce can be stored for a long time.

• Canned: When canned correctly, applesauce can be stored in a cool, dark place for up to 1-2 years. Once a jar is opened, refrigerate and consume within 1-2 weeks.
• Refrigeration: If you don’t can the applesauce, you can store it in an airtight container in the refrigerator for up to 2 weeks.
• Freezing: You can also freeze applesauce in freezer-safe containers for up to 6 months. Leave some headspace for expansion.

Expert Tips and Variations cinnamon applesauce

• Professional Tips:
  • Choose the Right Apples: A variety of apples gives the best flavor and texture. Using a mix of sweet apples (like Gala, Fuji, or Jazz) and tart ones (like Granny Smith or McIntosh) creates a balanced flavor profile.
  • Don’t Rush the Cooking: Cooking the apples over medium-low heat allows them to break down slowly and release their natural pectin, resulting in a smoother, more flavorful sauce without needing a lot of extra water.
  • Cleanliness is Key: When canning, make sure all your equipment—jars, lids, and tools—are clean and sterilized to prevent spoilage.
• Creative Recipe Variations:
  • Spiced Applesauce: Add other warm spices like a pinch of nutmeg, allspice, or cloves for a more complex flavor.
  • Sweetness: You have full control over the sweetness. As the recipe notes, taste as you go. You can use less brown sugar, or substitute with honey, maple syrup, or a natural sweetener. You can also make it with no sugar at all.
  • Add-ins: For a chunkier texture, leave a few of the apples ungrated and diced. For more depth of flavor, add a splash of apple cider.
  • For more great ideas for a sweet treat, check out our recipe for Caramel Coffee Fudge.

Ingredients

The beauty of this recipe is its simplicity.

• Apples: A variety is recommended for the best flavor. Approximately 12 pounds of apples will yield about 9 pints of applesauce. Gala, Fuji, and Jazz are excellent choices.
• Cinnamon: Use a good quality cinnamon.
• Brown Sugar: Lightly packed, to taste.
• Water (optional): A small amount may be needed if the apples start to stick.
• For Canning: White vinegar or cream of tartar.

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Step-by-Step Instructions cinnamon applesauce

Making the Applesauce:

1. Peel and Core: Begin by peeling and coring your apples. You can save the peels and cores for other uses, like making apple jelly.
2. Grate the Apples: Using the grater feature on your food processor, grate all your apples. This step is a huge time-saver and helps the apples cook down quickly and evenly.
3. Cook the Apples: Place the grated apples in a large stainless steel pot. Cook over a medium-low heat, stirring occasionally. The apples will start to break down and release their own liquid. If they start to stick to the bottom, add a small amount of water.
4. Add Flavor: Once the apples have begun to soften, add a few sprinkles of good quality cinnamon and some brown sugar. Continue to cook and stir, tasting periodically to adjust the flavor. If you prefer a sweeter applesauce, add more brown sugar. If you prefer it tart, use less or none at all.
5. Finish Cooking: Continue to cook until the apples have broken down to your desired consistency. For a smoother applesauce, you can use an immersion blender or a food mill.

Canning the Applesauce:

1. Prepare the Canner: Fill your water bath canner with enough water to cover your jars by at least one inch. Add a splash of white vinegar or a sprinkle of cream of tartar to prevent cloudy jars. Turn the heat on and begin heating the water.
2. Heat the Jars: Fill your canning jars with tap water and place them in the canner as the water heats. This will sterilize and warm them, preventing them from cracking when filled with hot applesauce.
3. Fill the Jars: Once the applesauce is ready, remove one hot jar at a time from the canner using tongs. Empty the water from the jar. Using a funnel and ladle, carefully fill the hot jar with the hot applesauce, leaving 1/2 inch of headspace at the top.
4. Seal the Jars: Wipe the rim of the jar with a clean, damp paper towel to ensure a good seal. Place a flat lid on the jar and screw on the ring “fingertip tight”—tighten it until you meet resistance, then a tiny bit more.
5. Process the Jars: Place the sealed jars back in the canner. Make sure they are submerged in at least an inch of water. Put the lid on the canner and bring the water to a full, rolling boil.
6. Boil: Boil the jars for 20 minutes.
7. Cool and Seal: After 20 minutes, turn off the heat and remove the canner lid. Let the jars sit in the water for 5 more minutes. Then, using your jar lifter, carefully remove the hot jars and place them on a clean, dry towel. Do not disturb them. You will soon hear a “ping” as each jar seals.
8. Store: Once the jars are completely cool and sealed, remove the rings, wash the jars to remove any residue, and label them with the contents and date.

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Frequently Asked Questions (FAQ)