Crockpot Cinnamon Applesauce (with Preserving Instructions)

Jars of homemade apple sauce on a counter next to some apples.

Crockpot Cinnamon Applesauce (with Preserving Instructions)

Kathy Moulding

Enjoy the cozy taste of fall with this Crockpot Cinnamon Applesauce — an easy, hands-off recipe perfect for busy days. Includes step-by-step preserving instructions for both canning and freezing, so you can enjoy homemade goodness all year long.

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Equipment

6-quart slow cooker (Crockpot)
Apple Peeler, Slicer & Corer
Potato masher (for chunky sauce)
Immersion blender (recommended for a smooth sauce)
Large mixing spoon
Canning jars, lids, and rings (if preserving)
Water bath canner or large stockpot with rack (for canning)
Freezer bags or a freezer-safe container (if freezing)

Ingredients

6 pounds apples about 18 medium, peeled, cored, and chopped
½-1 cup white or brown sugar optional, adjust to taste
1- 2 teaspoons ground cinnamon or apple pie spice
2 tablespoons lemon juice
½ cup water

Instructions

Load the crockpot – Add apples, water, lemon juice, sugar (if using), and cinnamon. Stir to combine.
Cook – Cover and cook on low for 6–8 hours or high for 3–4 hours, until apples are soft and falling apart.
Mash or blend - For chunky applesauce, mash with a potato masher, and for smooth applesauce, blend with an immersion blender until desired consistency.
Taste and adjust – Add more cinnamon or sugar if desired.

Canning Instructions

Ladle hot applesauce into sterilized jars, leaving ½-inch headspace.
Remove air bubbles and wipe rims clean.
Apply lids and bands, fingertip tight.
Process jars in a boiling water bath canner: Pints: 15 minutes and Quarts: 20 minutes. (Adjust processing time for altitude.)
Remove jars and let cool 12–24 hours. Check seals on each mason jar before storing.

Freezing Instructions

Cool applesauce completely.
Spoon into freezer-safe zip-top bags, removing excess air.
Flatten bags for easy stacking.
Freeze for up to 12 months.

Notes