How Long To Boil Jars For Canning Applesauce at Lonnie Rector blog

How Long To Boil Jars For Canning Applesauce. Reheat sauce to a boil, again stirring often to prevent sticking. Add more water, if needed. Bring back to a rolling boil and. Taste and add more, if preferred. Make sure they are covered by at least 1 inch of water. Place jars in the canner using a jar lifter. Bring to a boil and process both pint (500 ml) and quart (1l) jars for 20 minutes. Wait 5 minutes, then remove jars, cool and store. 9 ½ kg (21 lbs.) of apples = 7 litres (us quarts) canned applesauce. 6 kg (13 ½ lbs.) of apples = 9 x ½ litres (us pints) canned applesauce. Place lid on pot and bring water to a rolling boil. On average, as a very rough guideline, expect to need about 1 ¼ kg (3 lbs) of apples per 1 litre (us quart) jar of canned applesauce. Boil jars for 10 minutes to sterilize. Carefully place in simmering water in pot using a jar lifter and make sure water covers the tops of jars by about 2 inches. Remove the warm jars from the canner.

Taste and add more, if preferred. 6 kg (13 ½ lbs.) of apples = 9 x ½ litres (us pints) canned applesauce. Reheat sauce to a boil, again stirring often to prevent sticking. Add more water, if needed. Carefully place in simmering water in pot using a jar lifter and make sure water covers the tops of jars by about 2 inches. Boil jars for 10 minutes to sterilize. Remove the warm jars from the canner. On average, as a very rough guideline, expect to need about 1 ¼ kg (3 lbs) of apples per 1 litre (us quart) jar of canned applesauce. Wait 5 minutes, then remove jars, cool and store. Place lid on pot and bring water to a rolling boil.

Homemade Applesauce (and how to can it) Tastes Better From Scratch

How Long To Boil Jars For Canning Applesauce Wait 5 minutes, then remove jars, cool and store. Bring back to a rolling boil and. Boil jars for 10 minutes to sterilize. 9 ½ kg (21 lbs.) of apples = 7 litres (us quarts) canned applesauce. Place lid on pot and bring water to a rolling boil. Add more water, if needed. Remove the warm jars from the canner. Wait 5 minutes, then remove jars, cool and store. Bring to a boil and process both pint (500 ml) and quart (1l) jars for 20 minutes. Place jars in the canner using a jar lifter. Carefully place in simmering water in pot using a jar lifter and make sure water covers the tops of jars by about 2 inches. On average, as a very rough guideline, expect to need about 1 ¼ kg (3 lbs) of apples per 1 litre (us quart) jar of canned applesauce. Reheat sauce to a boil, again stirring often to prevent sticking. 6 kg (13 ½ lbs.) of apples = 9 x ½ litres (us pints) canned applesauce. Make sure they are covered by at least 1 inch of water. Taste and add more, if preferred.