Canning Recipe: Homemade Cinnamon-Vanilla Applesauce

by Texas Homesteader
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I like to use plain unsweetened applesauce as a delicious snack and also as a replacement for some of the oil I use when baking. But I made a LOT of applesauce. I’m thinking about maybe using some of it to make an even sweeter treat: Cinnamon-Vanilla flavored applesauce. 

It couldn’t be easier, check it out!

HOMEMADE APPLESAUCE is super easy, and I've made some of it into extra-special Cinnamon-Vanilla Applesauce. I've canned it to enjoy all winter #TexasHomesteader

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Fresh Apples For FREE!

Remember my aunt shared with me several bushels of sweet ripe apples from her backyard tree? Well y’all, I’m still working on getting all of those delicious apples preserved. 

One of my easiest go-to things to do with lots of fresh apples is to use my slow cooker to make homemade applesauce.

I take those apples that might be not quite right for eating fresh or pretty enough for making apple pie filling and turn them into applesauce.

You know the ones, those beautiful apples that maybe have a wind-fall bruise or small bird peck that needs to be cut out? None of that matters if I’m making applesauce! 

Preparing The Apples In A SNAP!

First I peeled/cored/sliced the apples I wanted to cook using this handy *Apple Peeler/Slicer/Corer. Usingit RancherMan & I could peel/slice/core an apple in seconds! 

Now I’ve said it before and I’ll say it again – this little dude makes the tedious chore of preparing apples for cooking into a lightning-fast thing. 

When the apples were peeled I trimmed any areas that needed to be discarded and tossed those trimmings into my composter. Then I plunked the prepared apples into a slow cooker & made my homemade applesauce.

Making Cinnamon-Vanilla Applesauce

I canned much of that unsweetened applesauce so I could enjoy it all winter long. But I wanted to make Cinnamon-Vanilla flavored applesauce as well. 

So I took six cups of my leftover applesauce, added 1/4 cup sugar, a tablespoon of cinnamon and 2 tablespoons of vanilla, blended it all together. 

Then I placed it in 1/2-pint canning jars and canned it in a water-bath canner for 15 minutes.  

HOMEMADE APPLESAUCE is super easy. I've made some of it into extra-special Cinnamon-Vanilla Applesauce. I've canned it to enjoy all winter #TexasHomesteader

Since there are variables to canning such as altitude and equipment be sure to follow your canners recommendations for your area. Food safety is important!

I love that I’ve very inexpensively provided my family a sweet treat containing only healthy ingredients. 

Plus the environmental side of me loves that these sweet treats don’t involve tons of landfill-bound trash like their commercial counterparts. The glass canning jars can be washed and reused time & time again.

And I even canned some of them using my reusable *Tattler Canning Lids!  Now that’s something that makes my crunchy-green heart smile!

About Tattler Reusable Canning Lids

Tattler reusable canning lids fit standard canning jars and use standard rings too. The canning procedure is exactly the same as with traditional canning lids with the exception of how tight you put them on the jars before processing and the fact that you go ahead & tighten the rings the rest of the way after processing.

According to the Tattler website:


Tattler Lids do require a bit of variation from conventional metal lids. Being a two piece combination with a rubber gasket ring, Tattler Lids must remain a bit loose during processing in order for the jar to vent the pressure that has built in the jar during processing. An online customer gave us a very good tip on how tight is ‘Just Right’. To get the feel for the correct tightness prior to processing, place the jar on a counter top or other smooth surface, then place your index finger on the lid (do not apply too much pressure while tightening the metal band). Screw the metal band on until the jar begins to spin on the counter top (or other smooth surface). This is the perfect tightness for processing!


Once the process is completed and the jars are removed from your canner, Let the bubbling die down (approximately 4-5 minutes), as this is pressure still releasing from the jars. Place a towel over the still hot jars (for safety) and finish tightening the metal bands. Now, let your jars cool naturally and when cool to room temperature, remove the metal band and lift the jar slightly by the lid. It should be well sealed. Your food is ready for storing (store without metal screw bands).

Aaaanyway, the simple recipe for Cinnamon/Vanilla flavoring for my homemade applesauce:

Cinnamon/Vanilla Applesauce

  • 6 cups homemade applesauce
  • 1/4 cup sugar
  • 1 Tablespoon cinnamon
  • 2 Tablespoons vanilla

Blend all together, fill jars leaving 1/2″ headspace and process in a boiling water bath 15 minutes for both pints & 1/2 pints


5 Delicious Ways To Preserve Fresh Apples:

Other Delicious Apple Recipes

Canning Time Reference:
National Center For Home Food Preservation




12 thoughts on “Canning Recipe: Homemade Cinnamon-Vanilla Applesauce

  1. Jessica

    I bet your house smells amazing when you make this. Thanks for linking up to Simply Natural Saturdays.

  2. Elaine

    You have all the cool little gadgets…now I want an apple peeler like yours too!! Thanks for Sharing on My 2 Favorite Things on Thursday!! Pinned! Hope you come back tomorrow!!

  3. Kristina & Millie

    Ohhh sounds so delish! I have some plans to can some applesauce and this will be a great recipe to follow!

  4. JES

    This sounds divine! Thank you for sharing this week on the Art of Home-Making Mondays 🙂

  5. Sally at Garden Valley Homestead

    Apples! Yikes! I’m up to my eyeballs in my favorite orchard fruit–and we’re not done harvesting yet. Making apple sauce is great way to cook up a lot of apples at once. Today, I’m plan to flash freeze as many as I’m able to. I’ve made cinnamon apple sauce in the past, but not cinnamon vanilla. So thanks for the idea. I’ll give it a try. Maybe it will end up on my Apples 365 blog. (P.S. I hope readers take advantage of the Amazon price for the peeler. I use the same one but paid about $10 more about 7 years ago. Get the deal!)

  6. Michele @ Alwayzbakin

    You had me at cinnamon and vanilla! That looks wonderful. I’ve never been good at making apple sauce but I just might have to try your recipe. Thanks for sharing!

  7. Greg Hill

    Dang You Husband is lucky !!! Yum…. and Extra Special to boot. Some guys have just got it made.
    Taylor Made.
    Have a Great weekend,

  8. Jamie @ Medium Sized Family

    That looks delicious! I just picked up some apples from the orchard. I might have to try this recipe if I don’t wind up using them for something else first. This looks delicious!

  9. ColleenB.

    Also, in place of using cinnamon add some red hots (candy) in with, while cooking the apples. I don’t measure the amount of red hots. I just toss in maybe a handful (more or less).

      1. ColleenB.

        makes for a nice bold flavor and beautiful color.
        A person can melt the red hots in a pan first and then add to your applesauce; taste, and then add sugar accordingly. Anyone wondering on amount of red hots; I would say anywhere from 1/4 cup – 3/4 cup. It all depends on you. The more candy you add, the deeper your color of applesauce it will be.
        Have a wonderful weekend


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