How to Make and Can No Sugar Added Applesauce

Learn how to make and can no sugar added applesauce the simple, old-fashioned way, no sugar needed. This stovetop applesauce recipe is perfect for preserving your fall harvest.

Applesauce is one of those classic, comforting foods that many of us remember from childhood, but did you know it’s incredibly easy to make your own at home? With just a few ingredients and no added sugar, you can whip up a batch of no sugar added applesauce that is both healthy and delicious. Plus, it’s perfect for anyone looking to avoid processed sugars while still enjoying a naturally sweet treat. I also include instructions on how to waterbath can applesauce once it’s made. Great for a winter snack!

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Every fall, without fail, I find myself surrounded by apples. Whether they come from the local orchard, or a bushel gifted by a neighbor, I always make sure some of them end up in jars of homemade applesauce.

I’ve been making and canning applesauce for year, and I keep it simple: no sugar, no fancy tools, just apples, heat, and time. This old-fashioned method doesn’t require any special ingredients. If the apples are sweet, the sauce will be sweet. If they’re tart, you can blend in a sweeter variety or leave it as is.

I used to think I needed a food mill or something fancy to make “real” applesauce, but you don’t. I cook the apples down on the stovetop, blend or mash them depending on my mood, and can the sauce using a water bath canner.

Here’s exactly how I do it, so you can, too.

The Best Apples for No Sugar Added Applesauce

One of the keys to making great applesauce is selecting the right apples. You can use just one variety, but combining different types of apples often results in the most flavorful and well-balanced sauce. Here are a few apple varieties that are ideal for making applesauce:

• Fuji Apples: These are sweet and firm, which means they add natural sweetness to your applesauce without needing sugar.
• Gala Apples: Another sweet variety, Gala apples have a softer texture, making them perfect for applesauce.
• Honeycrisp Apples: Known for their sweetness and crispness, Honeycrisp apples also break down well when cooked.
• Granny Smith Apples: If you prefer a bit of tartness, Granny Smith apples add a lovely tang to balance the sweetness from other apples.
• Golden Delicious: These apples have a sweet, mellow flavor and cook down smoothly.
• McIntosh Apples: McIntosh apples are soft and tart, ideal for a sauce with a slightly tangy edge.

When making applesauce, I recommend mixing a few varieties, like Fuji, Granny Smith, and Gala, for a blend of sweetness and tartness that gives your sauce a fuller, richer flavor.

🍎 Ingredients (Large Batch)

• A full pot of apples (about 16–20 medium apples per large stockpot)
• A splash of water (about 1/2 cup per pot)
• Optional: cinnamon or other spices

No sugar needed—the natural sweetness shines through!

Step 1: Wash, Core, and Chop

I don’t peel my apples—I just wash them well, core them, and cut them into chunks. The skins cook down, and you can blend them right in later. But if you prefer a smoother sauce or don’t like the skins, feel free to peel first.

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Step 2: Cook the Apples Down

Toss the chopped apples into a large stockpot with just a splash of water to prevent scorching. Turn the heat to medium-low and cover the pot. Stir occasionally as the apples break down and soften, about 30–45 minutes.

If you’re doing multiple pots (like I usually do!), stagger them on the stove and rotate as needed.

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Step 3: Blend or Mash

Once the apples are soft, you can:

• Use an immersion blender right in the pot for smooth applesauce (my go-to)
• Use a potato masher for a chunkier texture
• Use a food mill if you like it extra smooth and have one on hand

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Step 4: Fill the Jars

Ladle the hot applesauce into clean, hot pint or quart jars, leaving 1/2 inch headspace. Run a bubble remover or butter knife along the sides to release air bubbles, then wipe the rims with a cloth dipped in vinegar.

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Step 5: Process in a Water Bath Canner

Place lids and rings on the jars (fingertip tight), then process in a boiling water bath canner:

• 20 minutes for pints
• 25 minutes for quarts
  (Adjust for altitude if needed)

Make sure jars are covered by at least 1–2 inches of water. When the time is up, turn off the heat and let the jars rest for 5 minutes before removing them.

Place the jars on a towel-lined counter and leave them undisturbed for 12–24 hours. You should hear that satisfying little ping as they seal.

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Storage and Shelf Life

Once sealed, label the jars and store them in a cool, dark pantry. Home-canned applesauce is best used within 12–18 months, though it often lasts longer if stored properly.

Tips for Storing Applesauce (if you don’t want to can):

• Refrigeration: Keep applesauce in the fridge in airtight containers for up to 7 days.
• Freezing: You can freeze applesauce in freezer-safe containers or bags for up to 6 months. Be sure to leave a little space at the top of the container for expansion.

💡 Tips for Success

• Blend apple varieties for better flavor. A mix of sweet and tart gives the best result.
• Don’t worry if your sauce is pink—that’s from the skins, and it’s beautiful!
• Make extra and freeze it if you run out of jars or time.

Why Make Your Own Applesauce?

Making your own applesauce allows you to control the ingredients and create a healthier, more natural version than what you’ll find in most store-bought jars. It’s free of added sugars and preservatives and can be customized to your taste preferences.

Whether you enjoy it on its own, as a side dish with pork chops, or swirled into oatmeal, homemade applesauce is a versatile staple to have on hand. Plus, by doubling the recipe, you’ll have plenty to share with family or stock your pantry!

How Many Apples Do You Need to Fill 7 Quarts?

If you’re planning to make a full canner load (7 quart jars) of applesauce, you’ll need approximately:

• 21 to 24 pounds of apples
• That’s around 40 to 50 medium apples

The exact number depends on the variety and size of your apples. Larger apples like Jonagold or Fuji will yield more flesh per fruit, while smaller or juicier varieties may cook down more.

👉 Tip: I like to use a mix of sweet and tart apples for the best flavor. And I always toss in a few extras, just in case I lose some to bruises or nibbling children 😉

Want more fall recipes like this No Sugar Added Applesauce?

• How to Make Pumpkin Sourdough Bread from Scratch: A Cozy Fall Recipe
• How to Make Homemade Pumpkin Puree
• Let’s Bake Together – Apple Cake

Homemade applesauce is one of the easiest ways to make use of an abundance of apples, especially during the fall season. By using a blend of different apple varieties and omitting the sugar, you can enjoy a delicious, naturally sweet treat. Double the recipe, store it for later, and enjoy this cozy, homemade applesauce all year round.