Go Back
–+ servings
A bowl filled with green apples sits on a wooden surface, capturing the essence of homemade crockpot applesauce. Overlaid text reads, "The Easiest Homemade Crockpot Applesauce.
Amanda Idlewild

Homemade Crockpot Applesauce

5 from 1 vote
This really is the easiest homemade Crockpot Applesauce. A double batch will give you a full canner load of applesauce, so if you have two crockpots and enough apples, use them both. 
Print Recipe Pin Recipe Save Recipe
Prep Time 15 minutes
Cook Time 6 hours
Canning Time 20 minutes
Total Time 6 hours 35 minutes
Yield: 8 half-pint jars
Servings: 16
Course: Snack
Cuisine: American
Calories: 179
Preservation Method: Canning
Ingredients Equipment Method Nutrition

Ingredients
  

  • 6 pounds apples cored and quartered
  • 2 Tablespoons lemon juice
  • ½ cup Water
  • 1 teaspoon Ground Cinnamon optional
  • ½ teaspoon Ground Nutmeg optional
  • ¼ teaspoon Ground Cloves optional
  • ¼ teaspoon Ground Ginger optional

Equipment

Method
 

  1. Wash and core apples. Peel, if desired. If you don't peel them, you will need to use a food mill or electric food strainer to remove at least half the peels.
  2. Add apples, water, and lemon juice to a 6 quart slow cooker. Cook on low for 4 to 6 hours, or until apples are soft and mushy.Add spices (and sugar if using).
  3. Get the boiling water canner ready. Wash jars and lids. Have rings ready. Since applesauce is processed in the water bath canner for more than 10 minutes the jars don't need to be sterilized, just washed in hot soapy water and kept hot. Put the clean jars in the water bath canner to keep them hot.
  4. Sauce the apples. If the apples are peeled you can use an immersion blender to make a smooth sauce. If the apples are NOT peeled, use a food mill or electric food strainer to smooth at least half of the apples. You can use a potato masher to mash the rest of the apples for a chunkier applesauce.
  5. Bring applesauce back to a low boil and maintain a low boil while filling prepared canning jars.
  6. Pour the hot applesauce into jars, using a canning funnel to minimize the mess. Leave 1/2-inch headspace.
  7. Remove any air bubbles with a wooden spoon or spatula and adjust headspace, if needed.
  8. Wipe jar rims, place lids and rings on jars. Tighten fingertip tight.
  9. Using a jar lifter, put filled jars into the boiling water canner and add the canner lid. Turn the heat to high and bring the canner water to a boil.
  10. Process half pint and pint jars for 15 minutes (0-1000ft), 20 minutes (1001-3000ft), 25 minutes (3001-6000ft), 30 minutes (over 6000ft). Process quart jars for 20 minutes (0-1000ft), 25 minutes (1001-3000ft), 30 minutes (3001-6000ft), 35 minutes (over 6000ft).
  11. After the processing time is finished, turn off the heat and remove the canner lid (away from your face). Let the canner rest for 5 minutes.
  12. Using a jar lifter, remove the jars from the canner and put them on a towel on the counter to cool.
  13. Let cool for 12-24 hours.
  14. Remove the rings and check the that the lids sealed. If any lids failed to seal, put the jars in the refrigerator to use first.
  15. Wipe the sealed jars with a clean damp cloth, label jars and store in a cool, dry place. Use within a year to 18 months. As long as the jars are sealed, they are safe to consume but the quality will diminish after about 18 months.

Nutrition

Serving: 8ouncesCalories: 179kcalCarbohydrates: 48gProtein: 1gFat: 1gSodium: 5mgFiber: 8gSugar: 35g

Tried this recipe?

Let us know how it was!