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Blueberry Vanilla Applesauce


  • 4 lbs. (approx. 10-11) naturally sweet apples (try any combination of Fuji, Honey Crisp, Gala, Golden Delicious, Pink Lady), cored & sliced, peel left on
  • 2 c blueberries, fresh or frozen
  • ½ c (for stove top) or 1/4 cup (for slow cooker) unsweetened apple cider; substitute thawed apple juice concentrate for a sweeter applesauce
  • 1 tbsp fresh lemon juice
  • 1 (approx. 7") vanilla bean, split lengthwise down center; or 1 tablespoon vanilla extract or vanilla bean paste


  1. STOVE TOP: Add apple slices, blueberries, cider (or apple juice concentrate), lemon juice, vanilla bean (or vanilla extract/paste) to large pan. Use spoon to push vanilla bean to bottom of pan so it will cook in the liquid (this releases its flavor). Bring liquid in bottom of pan to a boil over medium high heat, lower heat to medium, cover and cook for 45-60 minutes, stirring every 15 minutes, until apples and skin are soft. Remove vanilla bean before blending.

  2. SLOW COOKER: Add ingredients, cover, and cook 3 hours on high or 5 hours on low, until apples and skin are soft. Remove vanilla bean before blending. (Note: Slow cookers can vary; cooking times are approximate.)

  3. BLEND IT: Use an immersion blender (or blender or food processor) to blend the cooked apples into a sauce consistency with whatever texture you prefer--smooth or chunky. (The skin should blend in easily; if not, return to stove or slow cooker and continue cooking until softened enough to blend.)

  4. STORE IT: Refrigerate for up to 1 week or freeze for up to 1 year. Use water process canning to store it at room temperature for up to 1 year.

  5. FOR WATER PROCESS CANNING: Add hot applesauce to hot sterilized jars leaving ½" of headspace, and water process in water canner 15 minutes for half pints, 20 minutes for pints. Turn off heat, and leave jars in hot water for 5 minutes. Remove from canner and let rest undisturbed for 12-24 hours. Store jars in dark, cool place for up to 1 year.

For canning safety:

  1. --Follow jar preparation and processing recommended by the USDA; see canning safety guidelines at

  2. For general canning tips, go to

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