For Old, or other canning specialists

Hey there.

I was just having a discussion about canning with my wife.

She makes some of the most delicious applesauce and we would like to can some of that as well as some apple pie filling.

The question is: Can these products be done in a pressure canner or should they be done in a water bath.

Thanks in advance,

Brad

P.S. My pressure cooker is one of my favorite tools!
 
Rule of thumb is vegetables and meat in pressure canner, fruits and pickles (which can't produce botulism) in water bath.
 
I have applesauce on the stove as we speak. I pressure can everything as it is so much less time to be ties to the kitchen. It has enough acid that I would water bath it, though.

There are few joys simpler than your own applesauce. Or better tasting for that matter.
 
Wife sez she pressure cans hers. Mighty good sauce by the way - chunky, flavorful, not like that commercial baby food.
 
I can 30 quarts of applesauce each year, processed in a boiling water bath for 10 minutes and I am still here to tell about it.
Zach
 
Most stuff I do in a water bath set up but do also use a pressure cooker. Apple sauce I did in a hot bath but a pressure cooker if you set it up right can double as a hot bath. If you need recipes send me an e-mail and tell me what you want I only have around 1000 but I do also collect books on canning and cooking and by some think I am am amateur chief
 
Brad My w ife has always used a PTRSSURE COOKER as she don't trust water bath. JUat a personal preference Regards LOU /
 
RayP,
Saw in the store that you can buy applesauce with lumps(chunks) in it now.
Strange how they took such great pains to strain, pulverize, and minimize it, now back to rough grind.
 
Applesauce is one of the most stable things you can make. I have been competion canning back to 1993. I have gone crazy a couple of times and end up with mountains of stuff. I have found applesauce is best made with good old Mac. apples. This year a 1/4 bushel of apples was $7.oo. Cortland, Romes and a lot of others just do not cut it. The only ones I have found that are pretty good are Empires. SLOW cook with just a LITTLE water. I core them and quarter cut. Keep up the wood spoon stir. You should NEVER get any burn in the bottom of your stainless pot. Last step is the good old hand crank food mill. Cinnamon is added a TINY bit at a time. It is dangerous stuff because it keeps working "gets stronger taste" for a longtime afterwards. Watch your balance with it. Most of the time a little bit will do ya. Sugar add to taste but Macs need VERY little sugar. I hot bath for 20min. quarts. Fifteen for pints. I had two quart jars from 1996 that were PERFECT and tasted just dandy. Made Brandied peaches again this year. They take three days to make. The judges love them! Blue ribbon every year. For the best information buy a copy of the Ball Blue book for canning. I enter in a couple of county fairs every year and it is fun when the ladys have to come over and check out your entries. Jeffcat
 
my wife made a bunch yesterday used pressure canner. Also made some apple butter . I just had rotator cuff surgery so I got to stir most of the day.
 

We sell tractor parts! We have the parts you need to repair your tractor - the right parts. Our low prices and years of research make us your best choice when you need parts. Shop Online Today.

Back
Top