Fagor Cookbook Cookbook - Applesauce

55

APPLESAUCE

Servings: 4 pints

Headspace: 1/2 inch

Time: 8 minutes / high pressure setting

Ingredients

7 lbs sweet, juicy apples (for a tart flavor add 1-2 lbs of tart apples)

ascorbic acid (to prevent browning)

Sugar & cinnamon mix to taste (optional) 

Directions 

Wash, peel, and core apples. Slice into water containing ascorbic acid to prevent browning. 

Drain. Place drained slices in an 8-10 quart pot. Add 1 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. However, if desired, add 1 tablespoon of sugar & 

cinnamon mix per pint of sauce. Taste and add more, if preferred. Reheat sauce to boiling. Fill 

jars with hot sauce, leaving 1/2 inch headspace. Cap and seal. Place in canner with 2 to 3 inches 

of hot water.

Process for 8 minutes/ high pressure setting. 

Pressure Canning Recipes: FRUITS & DESERTS