How to Can Applesauce
Here are basic instructions.
1. Sterilize jars. (I sterilize mine in my dishwasher.) Keep them hot until ready to use.
2. Heat applesauce into a large pan and bring to a gentle boil.
3. Place canning lids in a pan of very hot water. (Be sure to only use new canning lids.)
4. Fill water bath canner 1/2 full for pint jars and 2/3 full for quart jars. Begin heating water.
5. Ladle applesauce into hot canning jars leaving 1/2 inch headspace. (Most canners hold 7 quart or 7 pint jars.)
6. Remove air bubbles using a non-metallic spatula.
7. Wipe rim or jar with a clean cloth. Rims should be completely clean.
8. Place lid on jar (be sure the sealant side is on the jar rim) and screw on ring band until it is fingertip tight.
9. Place jars in the rack of water bath canner and lower rack into canner. Add more very hot water if needed until tops of jars are covered by 1 to 2 inches of water. (Pour water around the jars, not directly on them.)
10. Place lid on canner and bring water to boil.
11. Keep water at a continuous boil for 20 minutes.
This time is applicable for altitudes under 1000 feet.
If you are at 1001 to 3000 feet, increase processing time by 5 minutes.
If you are at 3001 to 6000 feet, increase processing time by 10 minutes.
If you are at 6001 to 8000 feet, increase processing time by 15 minutes.
If you are at 8001 to 10,000 feet, increase processing time by 20 minutes.
12. After 20 minutes, turn heat off and remove canner lid. Wait 5 minutes.
13. Carefully remove jars using a jar lifter. Take care not to tilt jars. Set on a towel on the countertop to cool undisturbed for 12 to 18 hours. Do not tighten ring bands or touch the lid until the jar is completely cooled.
14. Check lids for seal after 12 to 18 hours. Lid should feel solid and should not flex up and down when center is pressed. If lid does flex, the jar has not sealed and should be refrigerated and used promptly.
15. Remove ring bands from jars and wash outsides of jars before storing.