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Four jars of homemade slow cooker applesauce with metal lids are displayed on a wooden surface alongside two whole apples, cinnamon sticks, and a blue cloth.

Slow Cooker Applesauce {for canning}

If you’ve got a pile of apples, this slow cooker applesauce is the easiest and most delicious way to use them up. It’s a no-fuss recipe that cooks down beautifully and can be safely water bath canned for year-round meals, baking, and snacks.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Breakfast, Condiment, Snack
Cuisine American
Servings 4.5 pints

Equipment

  • Slow Cooker
  • Potato Masher OR Immersion Blender
  • Water Bath Canning Equipment (optional, see above)

Ingredients
  

  • 6 lb apples, peeled and cored You can leave the peels on if you prefer.
  • 1.5 cups apple juice or water
  • 1 tablespoon lemon juice
  • ½ cup brown sugar, honey or maple syrup Adjust to taste.
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger optional
  • ⅛ teaspoon nutmeg optional
  • pinch of salt

Instructions
 

  • Cut your prepared apples into large chunks. Add to the bowl of a slow cooker along with all other ingredients. Stir to combine.
    Cook on low heat for 5 to 6 hours until soft. Depending on the consistency you prefer, mash with a potato masher for a chunkier texture or use an immersion blender for a smoother applesauce.
    At this point you can either ladle the jam into jars and store in the fridge for 1-2 weeks or follow the water bath canning instructions below.

Water Bath Canning Instructions

  • Ladle the applesauce into jars leaving about ⅓rd inch of headspace.
    Remove air bubbles and wipe the jar rims.
    Place on new, clean lids and bands and process in a boiling water bath for 15 minutes (adjusting time for altitude).
    Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).
    Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.
    Store sealed jars in a cool dry place for 18 months for best quality.
    *Note* If any of the jars do not seal simply store in the refrigerator and consume within 1-2 weeks.

Notes

Notes:
  • I weigh the apples before peeling and coring. This recipe is very flexible so having a little more or less than 6 pounds is fine. 
  • You can leave the apple peels on if you prefer. 
Tried this recipe?Let us know how it was!