Recipe: How to Can Applesauce

Hi Betty,

Here are the basics for canning applesauce from the National Food Safety Database:

http://www.foodsafety.org

Betsy

United States Department of Agriculture, Extension Service

Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13-1/2 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.

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 1/2 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 jars with hot sauce, leaving 1/2-inch headspace. Adjust lids and process.

Processing directions for canning applesauce in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and
Table 3.