Brown Sugar Applesauce
Prep time
Cook time
Total time
Serves: 8
  • 12 lbs apples; best varieties for sauce include Braeburn, McIntosh, Fuji or Spartan
  • 2¼ cups water
  • 1 cup brown sugar (or to taste)
  • 4 tsp cinnamon
  1. Prepare water bath canner for 8 500 ml (pint) mason jars.
  2. Peel, core, and chop up apples coarsely.
  3. Add them to a very large, heavy-bottomed stock pot. If you do not have a large enough pot, divide into 2 heavy-bottomed pots.
  4. Pour in the water and bring to a boil over high heat. Once boiling, lower heat to medium and cook, covered and stir occasionally for 30 minutes, or until the apples are really broken down and tender.
  5. Use immersion blender or masher to smooth the sauce if you like, or leave for chunky style sauce.
  6. Stir in brown sugar and cinnamon; use less or add more to your taste.
  7. Ladle hot apple sauce into 8 clean, hot 500 ml (pint) mason jars leaving ½" head space.
  8. Wipe rims of jars clean, place lids on and screw on rings to finger-tip tight.
  9. Process in boiling water bath canner for 15 minutes, making sure all the jars are covered in water. Remove jars from bath onto towel and wait to hear those satisfying "pops" ensuring that your jars are sealed.
Some of the best apples for applesauce include Braeburn, McIntosh, Fuji, Spartan and Gala.
Recipe by Nurse Loves Farmer at