Canned Applesauce

  

Quantity: For each 7-quart canner load, you need an average of 21 pounds of whole apples. For each 9-pint canner load, you need an average of 13-1/2 pounds of whole apples.

Quality: Select apples that are sweet, juicy and crisp. For a tart flavor, add 1 pound to 2 pounds of tart apples for each 3 pounds of sweeter fruit.

Jar size: Pints or Quarts

Instructions:

  1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
  2. Wash, peel and core apples. If desired, slice apples into a mixture of water and ascorbic acid to prevent darkening (See prevent browning).
  3. Place drained slices in an 8- to 10-quart pot. Add 1/2 cup water, cook quickly and stir occasionally to prevent burning.
  4. Cook until tender (five to 20 minutes, depending on maturity and variety).
  5. Press through a sieve or food mill, or skip the pressing step if you prefer chunky-style sauce.
  6. Pack sauce without sugar. For a sweeter sauce, add 1/8 cup sugar per quart of sauce. Add more sugar if a sweeter taste is desired.
  7. Reheat sauce to boiling. Fill jars with hot sauce; leave 1/2-inch headspace.
  8. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
  9. Process in a boiling water or pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

 

Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft

1,001 – 3,000 ft

3,001 – 6,000 ft

Above 6,000 ft

Hot

Pints

15 minutes

20 minutes

20 minutes

25 minutes

Quarts

20 minutes

25 minutes

30 minutes

35 minutes

 

Process Times for Dial-Gauge Pressure Canner

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0 – 2,000 ft

2,001 –
4,000 ft

4,001 –
6,000 ft

6,001 –
8,000 ft

Hot

Pints

8 minutes

6 lb

7 lb

8 lb

9 lb

Quarts

10 minutes

6 lb

7 lb

8 lb

9 lb

 

Process Times for Weighted-Gauge Pressure Canner

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0 – 1,000 ft

Above 1,000 ft

Hot

Pints

8 minutes

5 lb

10 lb

Quarts

10 minutes

5 lb

10 lb

Source: National Center for Home Food Preservation




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