Crock-Pot Canning Applesauce
Servings Prep Time
8People 1 – 2Hours
Cook Time
6 Hours On LOW
Servings Prep Time
8People 1 – 2Hours
Cook Time
6 Hours On LOW
  • 4pounds applesat least 2 different kinds a mix of tart and sweet/mild
  • 1cup apple juicecan replace with 1 cup of water if preferrable
  • 1/4cup light brown sugarcan use 3 tablespoons of honey
  • 1/4teaspoon ground cinnamon
  • 1/8teaspoon ground nutmegmay also use allspice instead
  • 2 – 3whole clovesoptional (you will need to pull these out before placing in food mill)
  • 1tablespoon lemon juice
  1. Be sure to have at least 2 different kinds of apples, preferably 3. Mixing mild/sweet (like Gala) with a tart like a Granny Smith will give you a great flavor. Wash, cut and core apples, throw away buggy or mush apples.
  2. Place the cut apples, Brown Sugar, Spices and apple juice in the crock and cook on low for 6 hours or high on 3 (cooking on high means you must stir often it so it doesn’t burn). On low stir occasionally.
  3. If you don’t have a food mill, you can mash them up with a potato masher (they will be super chunky) or you could try a immersion blender to try and get them a bit thinner. If you have a food mill like the Victorio Strainer, get it set up with plenty of towels, bowls and things to help you scoop. an extra body to help you, is a great idea as well.
  4. During this process I began to strain off the juices. We saved the apple gunk and fed it to our chickens (who were totally thrilled!). Just remember with the Victorio Strainer or your food mill to go slow and steady so you don’t try and pile too much in and make a mess of things.
  5. Next you’ll see that your bowl of sauce likely still has too much liquid to it. I then placed it on the stove top and proceeded to cook off the excess liquid (without cooking off too much/don’t want crusty sauce). This process also warms it back up so you can get the jars and lids and rings ready to process.
  6. Once your sauce is ready, pour into your jars leaving a 1/2 inch of head space. Use a knife or spatula to poke into the jar to get all the air bubbles out. Next you’ll then wipe the top very carefully to make sure it’s not sticky, add your lid, screw on your band (but not too tight) and then you can either Hot Water Bath, Steam Can or Pressure Can. I used my Pressure canner as that is what works on my glass top stove.
  7. Hot Water Bath and Steam Canner will be 20 minutes (adjust as needed for your elevation. Pressure Canner at 1000 ft or less is 5 pounds for 8 minutes (4 quart or pints) or 10 minutes for a quart.
Recipe Notes

Special Equipment:

  • 12 – 16 4 oz. canning jars with lids and rings (you can use pints as well, but you’ll need less and adjust times accordingly)

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