---------- 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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