Chunky Applesauce Recipe For Canning

I am looking for an applesauce recipe for canning. I’m not too fond of the traditional texture, but would like to cube it . Does anyone have any suggestions that would help?

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Mike in Madison - July 31, 2010

The USDA guidelines state that for chunky applesauce, you can simply skip the pureeing step. Leave 1/2 inch headspace. Process 15 min for pints, 20 for quarts.

Karen - August 5, 2010

When I make Chunky Applesauce, I just peel and core them, put a small dab of water in pan, add a dab more if needed, sugar to taste, cinnamon if desired, then when apples are done but not mushy, I cool them and put them in containers and freeze them. Tastes just like fresh when you unthaw it and alot quicker.

Mrs_Koehn - August 5, 2010

Sounds about right to me Mike in Madison. : ) That’s how I would do it. Kinda a combo of applesauce and apple rings/ pie filling. : )

    Shanna - October 23, 2010

    My family and I are bottling Chunky Applesauce today. We have 5 boxes from my fathers trees. I was just wondering how big a pot you used in August while doing your apple? Also, approx. how much water to apples,sugar and cinnamon ratio. This is, as I’m sure you can tell, a first attempt.



veronica - August 11, 2010

Mine can be boiled or done in the crock pot. You take a pan full of apples (mine was a big pan) and about 3 cups of water but you’ll need to adjust for pan size, and boiled sliced apples until soft. Then I add about a cup of sugar and stir it all up. The apples stay kind of chunky and none of the grainy texture of commercial applesauce which is the part I dislike. I have 3 apple trees and right now I am running batches of this and apple butter threw daily!

Joanne Peterson - August 11, 2010

Peel, core and cut the apples in large chunks. Sweeten and simmer in just enough water to keep the apples from sticking will help keep them chunky. If apples are cooked without sweetener, they have more of a tendency of becoming smoother.

Liz Walker - October 18, 2011

No more cooking mashing or mushing if your going to can your apple sauce. Use an “apple peeler /corer / slicer” crank your apple through it, cut through the slices making them wedge shape. Put them into your canning jar and use apple juice as your liquid. No need for sugar. If you like a little color to your sauce add red hots. Or sprinkle in cinnamon for flavor. I use these cooked apples as part of a fat replacement in baking too.

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