Before you begin, review Water-Bath Canning 101 for the complete method and safety fundamentals.
Yield: 9 pints or 7 quarts
Ingredients
- Average 13½ pounds apples for 9 pints, or 21 pounds for 7 quarts
- Choose sweet, juicy, crisp apples; combine tart and sweet varieties to taste
- Optional sugar: begin with ⅛ cup per quart of sauce, then adjust to taste
- An ascorbic-acid holding solution is optional to reduce browning
Instructions
- Wash, peel, core, and slice apples. Hold in ascorbic-acid solution if desired, then drain.
- Place slices in an 8- to 10-quart pot with ½ cup water.
- Heat quickly, stirring to prevent burning, until tender—about 5–20 minutes depending on the apples.
- Press through a food mill for smooth sauce, or leave chunky. Add sugar only if desired.
- Reheat sauce to boiling. Fill hot jars, leaving ½-inch headspace. Remove bubbles, clean rims, and apply lids and bands.
Boiling-water processing time
Start timing only when the canner reaches a full boil. Maintain the boil for the entire process. If boiling stops, return to a boil and restart the full processing time.
| Jar size | 0–1,000 ft | 1,001–3,000 ft | 3,001–6,000 ft | Above 6,000 ft |
|---|---|---|---|---|
| Pints | 15 min | 20 min | 20 min | 25 min |
| Quarts | 20 min | 25 min | 30 min | 35 min |
Notes
Cool, check, and store:
• Cool jars upright and undisturbed for 12–24 hours.
• Test seals, remove bands, wash, label, and store in a cool, dark, dry place.
• Refrigerate unsealed jars promptly. Do not taste food from a jar showing spoilage.
Always follow the current linked source and your equipment manufacturer’s instructions.
Tested source: National Center for Home Food Preservation tested procedure