Tuesday, October 9, 2007


Wash, peel, and core 13 1/2 lbs of apples. Place apples in a 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 chunky style sauce. Sauce may be packed without sugar. If desired, add 1/8 cup cugar per quart of sauce. Taste and add more if preferred. Reheat sauce to boiling. Fill jars with sauce leaving 1/2 inch headspace.
Pints processing time in boiling water canner
0-1,000 ft above sea level 15 minutes
1,001- 3,000 ft above 20 minutes
3,001-6,000 ft above 20 minutes
above 6,000 ft 25 minutes

Stumble Upon Toolbar

No comments:

Post a Comment

Thanks for stopping by and leaving a comment!