Michigan State University Extension 
Preserving Food Safely - 01600353 
08/03/99 
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 l4 to l9 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 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. 

RECOMMENDED PROCESS TIMES FOR APPLESAUCE 
IN A BOILING-WATER CANNER 
           
                   Process Times at  Altitude  of            
Style                                                        
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        


RECOMMENDED PROCESS TIMES FOR APPLESAUCE 
IN A DIAL-GAUGE PRESSURE CANNER 
          
Process                 Canner  Pressure at Altitudes of     
Style                                                        
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        


RECOMMENDED PROCESS TIMES FOR APPLESAUCE 
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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