Friday, October 22, 2010


To make applesauce, follow this information from National Center for Home Food Preservation Check out their site for more detailed tips and information.

Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13½ pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 14 to 19 quarts of sauce – an average of 3 pounds per quart.

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

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash, peel, and core apples. If desired, slice apples into water containing ascorbic acid to prevent browning. Placed drained slices in an 8- to 10-quart pot. Add ½ cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. Sauce may be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce. Taste and add more, if preferred. Reheat sauce to boiling. Fill pre-heated jars with hot sauce, leaving ½-inch headspace. Wipe rims, adjust lids to finger tight and process.

Process hot-packed pints for 15 min in a boiling water canner and hot-packed quarts for 25 minutes in a boiling water canner. This applies to altitudes of 0-1,000 ft. For high altitude canning or pressure canning instructions for your sauce, go here.

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