Shirley Camp’s Homegrown Applesauce

Shirley Camp’s Homegrown Applesauce

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October 7, 2015

Nothing tastes better in the winter than a jar of homemade applesauce. With the apple harvest in full swing, now is the time to make that tasty, winter treat. I like to use a variety of apples mixed together to make the most flavorful applesauce. Choose a mixture of Red and Yellow Delicious, Jonathan, Fuji, Cortland, Sunsweet, or any of your other favorites.

  • Yields: 7 Quarts
Shirley Camp’s Homegrown Applesauce


1Wash, peel, and core the apples and cut them into slices or chunks. Hold the prepared apples in a solution of 1 gallon of water with 2 tablespoons of Mrs. Wages® Fresh Fruit Preserver to keep the apples from darkening.

2After you have prepared the apples, drain them and place them in a large nonreactive cooking pot and add about 1/2 cup of water. Place the pot over medium heat and cook, stirring frequently to prevent the apples from sticking and burning. Cook the apples until they are tender which will take anywhere from 5 to 30 minutes depending on the variety of apples.

3If you like chunky applesauce, use a potato masher to crush the apples into a chunky sauce. For those who like a smooth applesauce, run the cooked apples through a food mill or a food processor to get them smooth. At this point, taste the sauce and determine whether it needs sweetening. If you sweeten applesauce with sugar, it can be added to the sauce at this time. Reheat the sauce to boiling. Pour hot sauce into prepared hot jars leaving 1/2 inch of headspace. Add lids and rings and place in boiling water bath canner making sure water covers jars by at least 1 inch.

4To process in a boiling water bath canner, process pints for 15 minutes and quarts for 20 minutes. If you prefer, you may process the applesauce in a pressure canner. Process pints for 8 minutes and quarts for 10 minutes at 5 pounds of pressure.

5After processing, remove jars from canner and allow to cool for 24 hours before storing. Label and store in a cool, dark dry place.


25 lbs of fresh apples

1 gal of water

2 Tbps of Mrs. Wages® Fresh Fruit Preserver


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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