Guest guest Posted September 30, 2006 Report Share Posted September 30, 2006 Canning -- Applesauce (Hot Pack) 3 lb. apples 2 cups water 1-1/4 cups sugar Wash apples. Quater, core and remove all bruised or decayed parts. If fruit is to stand several minutes before cooking, drop into slightly salted water to prevent discoloration. Drain. Add water to apples and cook until soft. Press through Chinoise using the pestle, to remove skins. Add the sugar and bring to a boil. Stir until sugar is dissolved. Pack applesauce, while boiling hot into clean canning Jars (I use Kerr brand) to within 1/2 inch of top of jar. Put on new lids and bands, tightening them by hand. Process in hot water bath for 25 minutes. Remove jars from pan and cool overnight on towel lined table or cupboard, before storing. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.