Title: Applesauce
Categories: Fruits, Canning
Yield: 1 text
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.
Table 1. Recommended process time for Applesauce in a boiling-water
canner.
Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 3,000 ft: 20 min.
3,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 20 min.
1,001 - 3,000 ft: 25 min.
3,001 - 6,000 ft: 30 min.
Above 6,000 ft: 35 min.
Table 2. Process Times for Applesauce in a Dial-Gauge Pressure
Canner.
Style of Pack: Hot. Jar Size: Pints.
Process Time: 8 min.
Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.
Style of Pack: Hot. Jar Size: Quarts.
Process Time: 10 min.
Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.
Table 3. Process Times for Applesauce in a Weighted-Gauge Pressure
Cannner.
Style of Pack: Hot. Jar Size: Pints.
Process Time: 8 min.
Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.
Style of Pack: Hot. Jar Size: Quarts.
Process Time: 10 min.
Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
