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Canning Applesauce




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




Here is what I do. I cut apples into fours, I take out the guts and throw the rest into a stock pan. When close to full I fill with a few inches of water. I will cook it down until nice and mushy. Once mushy and water nearly gone I will stop and put into a food processor it will normally take me putting a third of the pan into the processor at a time after a spin through the food processor and it's nice and smooth I will put into a jar and set aside. Once all the jars are filled normally 3-4 quart jars I will clean up put on lids and put into the bwb canner and process for 20 minutes.

Here is from the experts:



Applesauce
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 jars with hot sauce, leaving ½-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.

Table 1. Recommended process time for Applesauce in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Quart Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pints 15 min 20 20 25
Quarts 20 25 30 35


Table 2.Process Times for Applesauce in a Dial-Gauge Pressure Canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Pints 8 6 lb 7 lb 8 lb 9 lb
Quarts 10 6 7 8 9


Table 3. Process Times for Applesauce in a Weighted-Gauge Pressure Cannner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 1,000 ft Above 1,000 ft
Hot Pints 8 5 lb 10 lb
Quarts 10 5 10



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This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2006.

Reviewed May 2009.

Recipe