Peach applesauce captures the essence of late summer: soft, honeyed peaches blended with mellow, cooked apples to make a smooth, comforting sauce your family will enjoy long after peach season. It’s an excellent way to use an abundant box of ripe peaches, and it jars, freezes, or cans beautifully. When your fruit is sweet and ripe, the sauce is naturally sweet enough to skip added sugar.
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
At its core this is still applesauce, so it uses the same hot-pack, boiling water bath canning method as plain applesauce. The peaches simply break down into the apples, lending color and a honeyed stone-fruit note without changing how the sauce is preserved. The method follows the tested fruit puree guidelines from the University of Georgia and uses the conservative processing times for applesauce.
Both apples and peaches are high-acid fruits, so you do not need to add lemon juice or other acids for safety. The key to a safe preserve is keeping the finished product a true, smooth puree and processing jars for the full recommended time. If you already make plain applesauce, this variation is identical in technique; you can shift the ratio toward more peaches or more apples depending on what you have on hand.
If you want a silky texture without peeling, a food mill will do the work and remove any skins for you.
Notes from My Kitchen
I started making peach applesauce as a way to save peaches that were too soft to freeze or slice. Once peaches pass that perfect eating stage they are ideal for sauce—paired with apples they become pints I’m happy to have all winter. My kids love it straight from the jar, stirred into oatmeal, or spooned over pancakes. I usually make it apple-forward because apples give the sauce body and prevent it from becoming thin, but in an excellent peach year I’ll do almost equal parts and enjoy the brighter peach note. A little cinnamon or a scrape of vanilla is nice sometimes, but I often leave it plain so it works for baby food, a quick dessert, or baking.
A Quick Look at the Recipe
- Recipe Name: Peach Applesauce
- Recipe Type: Fruit applesauce
- Canning Method: Water bath canning or steam canning
- Prep/Cook Time: About 45 minutes total (varies with batch size)
- Canning Time: 15 minutes for pints, 20 minutes for quarts (see altitude adjustments)
- Yield: About 3 to 4 pints, depending on fruit
- Jar Sizes: Quarter pint, half pint, pint, or quart
- Headspace: 1/2 inch
- Ingredients Overview: Apples, peaches, a splash of water or juice, optional sugar
- Safe Canning Source: Follows the University of Georgia fruit puree method
- Difficulty: Easy
Ingredients for Peach Applesauce
This recipe uses just a few forgiving ingredients and is especially good for fruit that’s too soft to eat fresh.
- Apples: The base of the sauce, providing body so it stays thick rather than watery. Choose sweet, tender varieties that break down well—McIntosh, Cortland, Gala, Fuji, or Golden Delicious are good options. Mixing varieties adds depth. Peeling is optional if you plan to pass the cooked fruit through a food mill.
- Peaches: These add color and the mellow stone-fruit flavor. Freestone peaches are easier to work with because the pit lifts away, but any ripe peaches that are not spoiled will work. Very ripe or slightly overripe fruit is excellent for sauce. You can increase the peach proportion for a stronger peach flavor without changing canning times.
- Water or juice: Just enough to keep the fruit from scorching as it comes up to a simmer. Plain water preserves a clean peach taste; unsweetened apple juice or apple cider will add a touch of natural sweetness. Use juices without additives.
- Sugar (optional): Often unnecessary with ripe peaches and sweet apples; add a little sugar, honey, or maple syrup only if the sauce needs sweetness to suit your taste. Sugar is for flavor, not safety.
A pinch of cinnamon, a dash of nutmeg, or a splash of vanilla can be added for a spiced version. Dry spices in modest amounts are fine for canning. Keep an extra peach or two on hand; ripe fruit tends to disappear during prep.
A Note on Safe Substitutions
This recipe is safe for water bath canning because both apples and peaches are high-acid fruits and the finished product is a smooth puree, which allows heat to move evenly through the jar. You may freely adjust the ratio of apples to peaches, or swap in similar high-acid fruits such as nectarines, plums, or berries without altering the method.
Do not add low-acid ingredients like bananas, figs, melon, vegetables, or thickening agents; those change acidity or inhibit heat penetration and would take the recipe outside the tested method. Keep it all fruit, keep it a true puree, and process for the full recommended time.
How to Make Peach Applesauce
The recipe cooks in one pot. The main decision is whether to remove peach skins before cooking or to leave them on and remove them with a food mill afterward.
Prepare the Fruit
Wash the apples, then peel, core, and slice them into a large, heavy-bottomed pot. If you plan to use a food mill, you can skip peeling because the mill removes peels during processing.
For peaches, you can blanch briefly in boiling water for 30 to 60 seconds and cool in ice water to slip the skins off, or leave skins on and rely on the food mill to remove them later. Cut the peaches away from the pits and add them to the pot. Frozen peaches may be used without thawing.
Cook the Sauce
Add the water or juice, cover, and bring the mixture to a gentle boil over medium-high heat. Reduce to a simmer and cook, stirring often, until the apples are very soft and the peaches have mostly broken down—about 20 to 30 minutes, depending on fruit. Add a splash more liquid if the pot becomes dry.
You can also use a slow cooker for a large batch; many slow cookers will make applesauce in 3 to 4 hours on high or 6 to 8 hours on low, with occasional stirring to prevent scorching.
Puree and Sweeten
When the fruit is tender, puree it to the texture you prefer. A food mill yields the smoothest result and removes any skins you left on; an immersion blender works well too. Make sure the finished sauce is a true, even puree with no large chunks so heat penetrates jars safely during canning.
Taste and add sweetener if desired, a little at a time until balanced. Bring the sauce back to a full boil before filling jars.
Canning Peach Applesauce
Prepare a water bath canner, jars, and lids, and keep everything hot until filling. Fill the canner with enough water to cover jars by at least an inch and bring to a simmer.
Ladle hot sauce into hot, clean jars using a canning funnel, leaving 1/2 inch headspace. Remove air bubbles, wipe rims clean, and apply lids and rings fingertip-tight. Lower jars into the canner and return the water to a full rolling boil.
Process in a boiling water bath for 15 minutes for pints and half pints, or 20 minutes for quarts, adjusting for altitude as needed (see altitude adjustments below). When processing finishes, turn off the heat, remove the canner lid, and let jars rest in the water for 5 minutes before removing them to cool undisturbed for 12 to 24 hours. After cooling, check seals, label, and store.
Altitude Adjustments
Processing times increase with elevation. Common adjustments are:
- 0 to 1,000 feet: 15 minutes for pints, 20 minutes for quarts
- 1,001 to 3,000 feet: 20 minutes for pints, 25 minutes for quarts
- 3,001 to 6,000 feet: 20 minutes for pints, 30 minutes for quarts
- Above 6,000 feet: 25 minutes for pints, 35 minutes for quarts
Note that the pint time remains 20 minutes between 1,001 and 6,000 feet while the quart time increases; this is intentional.
Ways to Use Peach Applesauce
Peach applesauce is versatile: eat it straight from the jar, stir it into oatmeal or yogurt, spoon it over pancakes, waffles, or ice cream, or warm it and top with granola for a simple dessert. It’s gentle enough for babies and toddlers and great for baking—use it in muffins, quick breads, or cakes to add moisture and a hint of peach. Paired with pork or roast chicken, it offers a bright, fruity contrast similar to a chutney. A jar makes a thoughtful homemade gift for the pantry.
Yield Notes
This recipe yields about 3 to 4 pints depending on fruit juiciness and how far you reduce the sauce. As a guide, start with roughly 4 pounds of apples as purchased (about 2 1/2 pounds once peeled and cored) plus about 2 pounds of peaches. Yields vary with fruit, so expect a jar or two difference. You can double the recipe safely if your pot is large enough to cook fruit evenly; for a single pint use about 4 cups sliced apples (roughly 1 pound prepared) and a heaping cup of chopped peaches with a splash of water, sweetened to taste.
Peach Applesauce FAQs
Yes. Peach applesauce is a hot-packed, smooth fruit puree and can be preserved in a boiling water bath using the same headspace and processing times as plain applesauce, with altitude adjustments. Keep the sauce hot before filling, ensure it is an even puree, and process for the full time.
No. Apples and peaches are both high-acid fruits, so added lemon juice is not required for safety. Follow the tested puree method, correct headspace, and full processing time for safe results.
Yes. Frozen peaches work well and do not need to be thawed; add them straight to the pot with the apples and liquid and simmer until everything is soft.
Peeling is optional if you run the cooked mixture through a food mill, which removes skins. If you prefer a very smooth texture without a food mill, peel before cooking.
No. Sugar is optional. Taste the cooked sauce and add sweetener only if needed—the canning safety does not depend on added sugar.
Peach Canning Recipes
Peach Butter
Blueberry Peach Jam
Peach Salsa
If you tried this Peach Applesauce recipe, please leave a star rating and share your experience in the comments. Home-canned jars also make a lovely gift for friends and family.
Peach Applesauce
Equipment
- Water bath canner or large pot for processing
- Canning funnel
- Canning jars, lids, and bands
Ingredients
- 4 lbs apples, as purchased, peeled, cored, and chopped
- 2 lbs peaches, peeled, pitted, and chopped
- 1 cup water, or unsweetened apple juice or cider
- Sugar to taste, optional
Instructions
- Prepare a water bath canner, jars, and lids. Keep everything hot.
- Peel, core, and slice the apples into a large, heavy-bottomed pot. Peel and pit the peaches and add them to the pot, or leave both unpeeled if you will use a food mill later.
- Add the water or juice, cover, and bring to a boil. Reduce to a simmer and cook, stirring often, until the apples are very soft and the peaches have broken down, about 20 to 30 minutes.
- Puree the mixture with a food mill or immersion blender to a smooth, even sauce with no large chunks.
- Taste and add sugar if desired, then return the sauce to a full boil.
- Ladle the hot sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims, and apply lids and rings fingertip-tight.
- Process in a boiling water bath for 15 minutes for pints and half pints, or 20 minutes for quarts, adjusting for altitude.
- Let jars rest in the canner 5 minutes, then cool undisturbed for 12 to 24 hours before checking seals.
Notes
Apple varieties: Use sweet, soft apples that break down easily; mixing varieties gives better flavor. Tart apples work but may need a touch of sugar.
Peaches: Freestone is convenient but any ripe peaches that are not spoiled are fine. Increase peaches for a stronger peach profile without changing canning times.
Frozen fruit: Frozen peaches are convenient and do not require thawing before cooking.
Sweetener (optional): Add sugar, honey, or maple syrup only if desired after tasting the cooked sauce.
Texture: For the smoothest result, pass the sauce through a food mill. An immersion blender also works; the sauce must be a consistent puree for safe canning.
Yield: Expect about 3 to 4 pints from the quantities listed; yields vary with fruit. You can safely double the batch if your equipment allows even, non-scorching cooking.
Freezer option: If you prefer to freeze instead of can, cool the sauce and store it in freezer-safe containers with 1/2 inch headspace for up to one year.
Nutrition
Carbohydrates: 21 g,
Protein: 1 g
Nutrition information is automatically calculated and should be used as an approximation.
For more ways to use apples and peaches in the pantry, try recipes like peach butter, blueberry-peach jam, or savory peach salsa. Homemade preserves are a satisfying way to enjoy seasonal fruit year-round.
Apple Canning Recipes
Cranberry Apple Jam
Apple Jam
Apple Blossom Jelly (or other fruit jellies)
