A pressure canner is a home preservation tool for canning fruits and other low-pH food items. The pressure and steam in a pressure canner heats the air around the food jars to 240 degrees Fahrenheit, instead of the 212 degrees Fahrenheit of a traditional water bath canner. This kills more botulism spores and keeps the canned food from spoiling. Canning applesauce in a pressure canner allows you to preserve the taste of fresh apples.
Things You'll Need
- Large pot
- Canning jars with rings and lids
- Jar rack
Prepare the applesauce according to your recipe. For basic applesauce, slice apples into a large pot. Add water, sugar and any spices, such as cinnamon or nutmeg. Cook the apples at a simmer until they are the consistency you prefer.
Wash your canning jars in the dishwasher to sterilize them. If you do not have a dishwasher, place the jars in a pot of boiling water for five minutes to sterilize them.
Fill the jars with prepared applesauce while it is still hot, leaving 1/2 inch of space between the applesauce and the rim of the jar. Screw on the lids and rings of the jars.
Place the pressure canner on a large burner on your stove. Lower the jar rack into the canner and pour in 3 inches of hot water. Put the jars of applesauce on the jar rack, and close and seal the lid of the canner.
Turn the stove burner on high. Wait for the water to boil. Allow the steam to vent out of the vent port for 15 minutes. Put on the vent weight or close the vent. Wait until the pressure gauge reads 6 pounds for a dial-gauge canner, or 5 pounds for a weighted-gauge canner.
Begin timing once the gauge reads the correct poundage. Let pint jars process for eight minutes, and let quart jars process for 10 minutes. Turn off the heat and allow the canner to completely vent the pressure. Remove the canner lid and lift out the jars of applesauce. Set them on the counter so they do not touch and let the jars cool overnight.