Michigan
State University Extension
Preserving
Food Safely - 01600353
10/13/97
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 l4 to l9 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 into water containing ascorbic acid (use one
teaspoon of powdered ascorbic acid per gallon of cold water)
to prevent browning. Place 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 l/8 cup sugar per quart of sauce.
Taste and add more sugar, if preferred. Reheat sauce to
boiling. Fill hot jars with hot sauce, leaving l/2-inch
headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR APPLESAUCE
IN A BOILING-WATER CANNER
Process Times at Altitude of
Style
of Jar 0- 1001- 3001- over
Pack Size 1000 ft. 3000 ft. 6000 ft. 6000
Hot Pints 15 min. 20 min. 20 min. 25 min.
Hot Quarts 20 25 30 35
RECOMMENDED PROCESS TIMES FOR APPLESAUCE
IN A DIAL-GAUGE PRESSURE CANNER
Process Canner Pressure at Altitudes of
Style
of Jar 0- 2001- 4001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 8 6 lb. 7 lb. 8 lb. 9 lb.
Hot Quarts 10 6 7 8 9
RECOMMENDED PROCESS TIMES FOR APPLESAUCE
IN A WEIGHTED-GAUGE PRESSURE CANNER
Style Process Canner Pressure at Altitudes of
of Jar 0- Above
Pack Size Time 1000 ft. 1000 ft.
Hot Pints 8 5 lb. 10lb.
Hot Quarts 10 5 10
