Operation Manual

Applesauce

Makes about 4 pints (16 oz) or 3 quarts (32 oz) of applesauce

Apples, peeled, cored, quartered, 6 lbs 9 lbs

treated to prevent browning

(see Quick Tips) and drained

Granulated sugar – to taste (optional) up to 1-1/2 cups up to 2-1/4 cups

Bottled lemon juice 2 tbsp 3 tbsp

Ball

brand Glass Preserving Jars 4 3

with Lids and Bands

What you do:

What you need:

4 Pints (16 oz) or 3 Quarts (32 oz)

1. COMBINE apples with just enough water to prevent sticking

in a large stainless steel saucepan. Bring to a boil over medium-

high heat.

2. REDUCE heat and boil gently, stirring occasionally, for 5 to 20

minutes, until apples are tender. Remove from heat and let cool

slightly, about 5 minutes. In the meantime, pre-heat your jars.

3. TRANSFER apples to a food mill or food processor ﬁtted with

a metal blade. Working in batches, puree until smooth. Return

apple puree to saucepan. Add sugar, if using, and lemon juice.

4. BRING to a boil over medium-high heat, stirring frequently

to prevent sticking. Maintain a gentle boil over low heat

while ﬁlling jars.

For chunky applesauce, coarsely crush half of the cooked apples and puree the

remainder. Combine pureed and crushed apples before adding sugar.

For spiced applesauce, add 4 tsp ground spices, such as cinnamon, nutmeg or allspice

to the sauce with the sugar and lemon juice, or during the last 5 minutes of cooking.

1. REMOVE Inner Pot from Appliance. Remove Rack; set aside.

Fill Inner Pot with warm tap water to ﬁll line. Return Inner Pot

Make Your Sauce

Recipes

Pre-Heat Your Empty Jars