An average of 21 pounds is needed per canner load of 7 quarts; an average of 13½ 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.
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.
- Wash, peel, and core apples. If desired, slice into water containing ascorbic acid to prevent browning.
- Place drained slices in an 8- to 10-quart pot. Add ½ 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 ½ inch headspace. Wipe jar rims. Adjust lids and process.
- Boiling-water bath
- Pints – 20 minutes
- Quarts – 25 minutes
Revised by Deb Botzek-Linn, University of Minnesota Extension educator, 2010.