---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Applesauce
  Categories: Fruits, Canning
       Yield: 1 text
  
  
   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 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: Wash, peel, and core apples. If desired, slice apples into
   water containing ascorbic acid 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). 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 1/8 cup sugar per
   quart of sauce. Taste and add more, if preferred. Reheat sauce to
   boiling. Fill jars with hot sauce, leaving 1/2-inch headspace. Adjust
   lids and process.
   
   Processing directions for canning applesauce in a boiling-water, a dial,
   or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.
   
   Table 1. Recommended process time for Applesauce in a boiling-water
   canner.
   
   Style of Pack: Hot.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                          1,001 - 3,000 ft: 20 min.
                          3,001 - 6,000 ft: 20 min.
                            Above 6,000 ft: 25 min.
   
   Style of Pack: Hot.  Jar Size: Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                          1,001 - 3,000 ft: 25 min.
                          3,001 - 6,000 ft: 30 min.
                            Above 6,000 ft: 35 min.
   
   Table 2. Process Times for Applesauce in a Dial-Gauge Pressure
   Canner.
   
   Style of Pack: Hot.  Jar Size: Pints.
   Process Time: 8 min.
   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                   2,001 - 4,000 ft: 7 lb.
                                   4,001 - 6,000 ft: 8 lb.
                                   6,001 - 8,000 ft: 9 lb.
   
   Style of Pack: Hot.  Jar Size: Quarts.
   Process Time: 10 min.
   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                   2,001 - 4,000 ft: 7 lb.
                                   4,001 - 6,000 ft: 8 lb.
                                   6,001 - 8,000 ft: 9 lb.
   
   Table 3. Process Times for Applesauce in a Weighted-Gauge Pressure
   Cannner.
   
   Style of Pack: Hot.  Jar Size: Pints.
   Process Time: 8 min.
   Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                     Above 1,000 ft: 10 lb.
   
   Style of Pack: Hot.  Jar Size: Quarts.
   Process Time: 10 min.
   Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                     Above 1,000 ft: 10 lb.
   
   =============================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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