Canning Applesauce

An apple tree in your yard can supply you with more than just fresh fruit daily. Try canning applesauce for a year-round supply of fresh fruit taste at your fingertips.


| May 15, 2013


Canning applesauce is one way to make use of the excess apples from your orchard, or if you got a good deal at the farmers market and have excess fruit that can’t be eaten in time. Use this applesauce recipe to preserve the taste of your apples and bulk up your pantry. Make use of this excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, to learn how to can applesauce. Try this and our other canning resources to help you stock up after each harvest.

The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can applesauce.

Canning 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 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. 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 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 the Image Gallery.





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