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.
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.
|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|
|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|
|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|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.