Applesauce

The amount of sugar desirable to use in preparing syrups will depend upon the tartness of the fruit and on family preference. It should be remembered that fruit, when heated, releases some of its juices which will dilute the syrup in proportion to the juiciness of the fruit.

SYRUPS FOR CANNING FRUITS

	SUGAR PER		YIELD OF
SYRUP	QUART OF LIQUID		SYRUP
Very Light	1	cup	4½	cups
Light	2	cups	5	cups
Medium	3	cups	5½	cups
Heavy	4¾	cups	6½	cups

Heat sugar with water or juice until sugar is dissolved. Add fruit and cook until heated through. Pack fruit into clean Mason jars to within ½-inch of top of jar. Cover with hot liquid leaving ½-inch headspace. The liquid may be syrup, fruit juice, or plain water. For steps on boiling water canning, refer to page 19.

When pressure canning at altitudes of 2,000 feet or below or boiling water canning at altitudes of 1,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the following charts.

Altitude chart for pressure canning fruit

Altitude	Pints and Quarts
2,001 – 4,000 ft.	7 lbs.
4,001 – 6,000 ft.	8 lbs.
6,001 – 8,000 ft.	9 lbs.

Altitude chart for pressure canning tomato recipes

Altitude	Pints and Quarts
2,001 – 4,000 ft.	7 lbs. OR 12 lbs.
4,001 – 6,000 ft.	8 lbs. OR 13 lbs.
6,001 – 8,000 ft.	9 lbs. OR 14 lbs.

Processing time is the same at all altitudes.

Altitude chart for boiling water canning fruit and tomato recipes

Altitude	Pints
1,001 – 3,000 ft.	increase processing time 5 minutes
3,001 – 6,000 ft.	increase processing time 10 minutes
6,001 – 8,000 ft.	increase processing time 15 minutes

CANNING RECIPES: FRUITS AND TOMATOES

APPLES

Wash, peel, and cut apples into pieces. Place apples in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening during preparation. Drain well. Boil apples in a light syrup or water for 5 minutes. Pack hot apples in clean, hot Mason jars, leaving ½-inch headspace. Cover apples with hot syrup or water, leaving ½-inch headspace. Adjust jar lids.

Pressure canning: Process at 6 pounds pressure, pints and quarts 8 minutes. For processing above 2,000 feet altitude, see chart above for recommended pounds of pressure.

Boiling water canning: Process pints and quarts 20 minutes. For processing above 1,000 feet altitude, see chart above for recommended time.

Wash, peel, and core apples. If desired, slice apples into ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening. Drain well. Place slices in a pan. Add ½ cup water. Cook until apples are tender. Press through food mill or sieve. Sweeten to taste. Reheat sauce to boiling. Pack into clean, hot Mason jars, leaving ½-inch headspace. Adjust jar lids.

Pressure canning: Process at 6 pounds pressure, pints 8 minutes and quarts 10 minutes. For processing above 2,000 feet altitude, see chart above for recommended pounds of pressure.

Boiling water canning: Process pints 15 minutes and quarts 20 minutes. For processing above 1,000 feet altitude, see chart above for recommended time.