Michigan State University Extension
Preserving Food Safely - 01600353
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