Canning Applesauce
Select Michigan apples that are sweet, juicy and crisp. For a tart favor, add 1 to 2 pounds of tart apples to each 3 pounds of sweeter fruit. 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.
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Ingredients
- Apples (gently rub produce under cold running water)
- Ascorbic acid (If desired)
- Ascorbic acid (If desired)
Instructions
- Wash hands with soap and water.
- Wash, peel and core apples.
- If desired, slice apples into water containing ascorbic acid to prevent browning. While preparing a canner load of jars, keep peeled, halved, quartered, sliced or diced apples in a solution of 3 grams (3,000 milligrams) ascorbic acid to 1 gallon of cold water. You can get ascorbic acid in several forms: pure powdered form, vitamin C tablets, or commercially prepared mixes of ascorbic and citric acid. If you choose to use these products, follow the manufacturer’s directions.
- Placed drained apple 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 as listed below:
- Boiling water canner: pints - 15 minutes, quarts - 20 minutes.
- Dial gauge pressure canner at 6 pounds of pressure: pints - 8 minutes, quarts - 10 minutes
- Weighted gauge pressure canner at 5 pounds pressure: pints - 8 minutes, quarts - 10 minutes
- After processing, cool for 12 to 24 hours undisturbed.
- Label and date your applesauce before storing.