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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Applesauce

Canning Applesauce

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

Quantity

An average of 21 pounds is needed per canner load of 7 quarts; an average of 13½ 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

  1. Wash, peel, and core apples. If desired, slice into water containing ascorbic acid to prevent browning.
  2. Place drained slices in an 8- to 10-quart pot. Add ½ cup water.
  3. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety).
  4. Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce.
  5. Sauce may be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce. Taste and add more, if preferred.
  6. Reheat sauce to boiling. Fill jars with hot sauce, leaving ½ inch headspace. Wipe jar rims. Adjust lids and process.

Recommended process

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