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

     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.                        

                 IN A BOILING-WATER CANNER                  

                   Process Times at  Altitude  of           
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       

              IN A DIAL-GAUGE PRESSURE CANNER               

Process                 Canner  Pressure at Altitudes of    
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       

             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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