Processed about 40 pounds of apples yesterday (mix of Honeycrisp and Granny Smith) in the pressure canner using the NCHFP recipe: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/applesauce/
For this volume of applesauce (there was actually an 11th quart which is being consumed already) I used a total of one half cup of sugar and one tablespoon of cinnamon.
Note for newbies: because the jars have fully cooled off, I've moved them close together to be photographed. When they're fresh out of the canner I like to space them further apart to cool off.
by onlymodestdreams
2 Comments
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I’m a newbie! How far apart should the cans be while cooling ?