Michigan State University Extension
Preserving Food Safely - 01600353
10/13/97

### APPLESAUCE

        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

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