- 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 14 to 19 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 apples into water containing ascorbic acid to prevent browning. Placed 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 1/8 cup sugar per quart of sauce. Taste and add more, if preferred. Reheat sauce to boiling. Fill jars with hot sauce, leaving 1/2-inch headspace. Adjust lids and process.
Processing directions for canning applesauce in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.
Table 1. Recommended process time for Applesauce in a boiling-water canner. Process Time at Altitudes of Style of Pack Quart Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft Hot Pints Quarts 15 min
Table 2. /A>Process Times for Applesauce in a Dial-Gauge Pressure Canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time (Min) 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft Hot Pints
Table 3. Process Times for Applesauce in a Weighted-Gauge Pressure Cannner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time (Min) 0 - 1,000 ft Above 1,000 ft Hot Pints