Try this research-tested recipe for canned applesauce courtesy of the National Center for Home Food Preservation.
- 21 pounds, Apples, sweet
- 3 grams, Ascorbic acid (optional)
- 1/8 cup, Sugar (optional)
Yield: Makes about 7 quarts.
Wash, peel, and core apples. If desired, slice apples into 1 gallon of water containing 3 grams of ascorbic acid to prevent browning.
- Place drained slices and ½ cup water in a 8-to-10-quart pot. Stirring occasionally to prevent burning, heat quickly until tender; about 5 to 20 minutes.
- Press through a sieve or food mill, or skip the pressing if a chunk-style sauce is preferred.
- Sauce may be packed without sugar, but if desired, add 1/8 cup sugar per quart of sauce. Reheat sauce to boiling.
- Fill jars with hot sauce, leaving ½-inch headspace. Secure lids and process using a water bath for 20 minutes (Altitudes above 1,000 ft require an increase in processing time).
Selection & Preparation
- If a tart flavor is preferred, add 1 to 2 pounds of tart apples to each 3 pounds of sweet apples.
- More sugar can be added to taste during step 3.
- Can purchase commercially prepared ascorbic acid mixture. Follow directions on package.
- Instructions on water bath canning can be found in this resource.
SDSU Extension recommends using evidence-based recipes when engaging in food preservation at home. The recipe above has been research-tested and provided by the National Center for Home Food Preservation. Do not modify ingredients.