Recipe safety classification
Tested source recipe. Follow the cited formula, jar size, headspace, and complete altitude-adjusted process exactly.
Processing details
Use the complete source-specific process in the recipe card.
Publisher source
Preparation timeline
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Equipment
Use the equipment stated in the recipe card.
Visual method guide
Prepare, fill, process or refrigerate, and store exactly as classified on this page.
Safety essentials
Do not alter safety-critical values.
About this recipe
Spiced Applesauce Recipe — Mrs. Wages is retained as a source-specific record.
Before you begin
Review the complete source and recipe card.
Altitude and processing schedule
Use the source schedule for your canner elevation.
Spiced Applesauce Recipe — Mrs. Wages
Ingredients
- 8-10 lbs apples*
- 2 cups water
- sugar, as directed
- 1 pouch Mrs. Wages® Spiced Apple Mix
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- To start this canned apple sauce recipe prepare and process home canning jars and lids according to manufacturer's instructions for sterilized jars. Keep jars hot. Wash apples, peel, core, and cut into halves or quarters.
- Note: For chunky applesauce, wash, core, peel and chop apples into 1/4-inch pieces. Follow cooking instructions, do not puree and proceed to sugar addition step. Combine prepared apples and water in a large non-reactive saucepan. Do not use aluminum. Cover and bring to a boil.
- Reduce heat and simmer, covered, for 20-30 minutes or until apples are soft. Stir occasionally. Puree or mash apple mixture. NOTE: For chunky applesauce, do not puree. Measure apple mixture into a large non-reactive saucepan. Add up to 1/4 cup sugar per 1 cup of apple mixture. Stir in Mrs.
- Wages® Spiced Apple Mix until combined. Heat just to a boil, stirring frequently. Remove from heat. Ladle hot apple mixture carefully into hot jars, filling evenly. Leave 1/2-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled.
- Process pints 15 minutes**, quarts 20 minutes**, in a boiling water bath canner. Turn off heat, carefully remove canner lid and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours.
- Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within 1 week. Product is ready to eat after 24 hours. Store properly processed shelf-stable product in a cool place, and use within 1 year.
- Processing: As published by Mrs. Wages: "Process pints 15 minutes" (boiling water bath canner) - 15 minutes.
Recipe Notes
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Frequently asked questions
Follow the safety classification and cited source.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Discard food showing spoilage; never taste to determine safety.
Source & provenance
Garden planning for this recipe
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