Applesauce — NCHFP
Tested hot-pack applesauce with optional sugar and boiling-water or pressure-canning schedules.
Ingredients
- 21 lb apples about 13 1/2 lb for 9 pints; about 3 lb per quart
- 1/2 cup water for cooking prepared apples
- sugar optional, to taste
- ascorbic-acid solution optional, to reduce browning
Equipment
- 1 Boiling-water canner For the boiling-water option.
- 1 Pressure canner For the pressure-canning option.
- 7–9 Canning jars Pints or quarts.
- 7–9 Two-piece canning lids Prepare according to manufacturer directions.
Directions
- Wash, peel, and core apples; slice into ascorbic-acid water if desired, then drain.
- Place apples in a large pot, add 1/2 cup water, and heat quickly until tender, stirring to prevent scorching.
- Press through a sieve or food mill for smooth sauce, or leave chunk-style if preferred.
- Sugar may be omitted. If used, add to taste and reheat the sauce to boiling.
- Fill hot jars with hot sauce, leaving 1/2-inch headspace. Adjust lids and process using the tested schedule for method, jar size, gauge, and altitude.
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Recipe Notes
Sugar is optional. Follow the source-specific boiling-water or pressure-canning schedule and altitude adjustment exactly.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/applesauce/