Canning: Part 4 - Applesauce

Applesauce is not the easiest thing to can, but worth it if you have tons of apples. I love the fact that you can make very sweet applesauce that is so good it doesn't need any added sugar (at least I never add any). The quality of applesauce really depends on the quality of your apples and what kind you use. Some kinds are better than others. We really like Golden Delicious Apples for applesauce, but have used other kinds that are good too. Some varieties are better than others so try a couple to see what you like best - or better yet, try a mixture.

A few things to consider are:

• About 21 pounds of apples makes a 7 quart canner load. An average of 13.5 pounds makes a 9 pint canner load. A bushel weighs 48 pounds and yields 14 to 19 quarts of applesauce.
• For best results use apples that are sweet, juicy and crisp.

Here's the process for canning applesauce. The source for this is here.

Wash, peel, and core apples (with my food strainer, you don't need to peel or core them - saves a ton of time!). If desired, slice apples into water containing ascorbic acid (I use a dissolved 500 mg vitamin C tablet per gallon of water) to prevent browning.

Placed 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). I usually steam mine in a steamer for about 20 minutes or until very soft. Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. I use the Roma food strainer:


Sometimes if the applesauce is really runny (from really juicy apples), I strain out some of the juice in the applesauce before canning with a really fine strainer and the kids love to drink it as apple cider (and the adults too).

Sauce may be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce (it's really not necessary!). Taste and add more, if preferred. Reheat sauce to a rolling boil. Be careful because sauce splatters (I've got a few burns on my hands this year from splattering applesauce). Also it can burn on the bottom if heated too fast. I recommend heating it very slowly, stirring often and be very careful of the splatters. Fill jars with hot sauce, leaving 1/2-inch headspace (or more). Adjust lids and process according to times below (based on your current elevation).

Processing Times:
Hot Pints
15 min (0-1,000 ft) 20 min (1,001-3,000 ft)
20 min (3,001-6,000 ft) 25 min (Above 6,000 ft)
Hot Quarts
20 min (0-1,000 ft) 25 min (1,001-3,000 ft)
30 min (3,001-6,000 ft) 35 min (Above 6,000 ft)

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Canning: Part 3 - Peaches

Mmmh....Home Canned Peaches! Doesn't that just make your mouth water? They are so much better than those you can get in the store. The only downside is the time it takes and the sticky kitchen! :)

A few things to consider are:

• Always can ripe, mature fruit. If they taste bad fresh, they won't taste any better canned - in fact probably a lot worse.
• An average of 17-1/ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts—an average of 2-1/2 pounds per quart.

Here's how I can peaches. You can find the source here:

Peaches - halved or sliced

Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution (I use a dissolved 500 mg vitamin C tablet per gallon of water). Prepare and boil a very light, light, or medium syrup (I use 8 cups of water and 3 to 4 cups sugar) or pack peaches in water, apple juice, or white grape juice. They are not very good in water because the sugar in the peaches leaks out into the water so you are left with not very sweet peaches.

Hot pack Method: In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Place halves in layers, cut side down. Adjust lids and process according to times below (based on your current elevation).

Processing Times:
Hot Pints
20 min (0-1,000 ft) 25 min (1,001-3,000 ft)
30 min (3,001-6,000 ft) 35 min (Above 6,000 ft)
Hot Quarts
25 min (0-1,000 ft) 30 min (1,001-3,000 ft)
35 min (3,001-6,000 ft) 40 min (Above 6,000 ft)

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