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APPLESAUCE
Ingredients
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Apples (about 3 pounds per quart jar) – choose sweet, juicy, crisp varieties
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Optional: 1–2 pounds tart apples for every 3 pounds of sweet apples (for a more balanced flavor)
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½ cup water
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Ascorbic acid (3 grams per 1 gallon of cold water) – optional, to prevent browning
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Optional: ⅛ cup sugar per quart of sauce, or more to taste
Preparation
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Prepare the apples: Wash, peel, and core the fruit. For best flavor, combine mostly sweet apples with some tart apples. If desired, place slices into a solution of cold water and ascorbic acid to prevent browning.
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Cook the apples: Drain the apple slices and place them in an 8–10 quart pot. Add ½ cup water. Heat quickly, stirring occasionally to prevent scorching, until apples are tender (about 5 to 20 minutes, depending on variety and ripeness).
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Choose texture: For smooth applesauce, press the cooked apples through a sieve or food mill. For a chunkier sauce, skip this step.
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Season the sauce: Applesauce may be packed unsweetened. If desired, stir in ⅛ cup sugar per quart of sauce, or adjust to taste.
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Reheat the sauce: Return the applesauce to the pot and bring to a boil.
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Fill the jars: Ladle hot sauce into sterilized jars, leaving ½-inch headspace.
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Seal and process: Wipe jar rims clean, secure lids and bands, and process jars according to safe canning guidelines for your altitude and equipment.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints |
8 min |
5 lb |
10 lb |
|
Hot |
Quarts |
10 min |
5 lb |
10 lb |
