canning applesauce with peels
Hi. I love making applesauce with peels--I cook the apples with the skins on and puree them with an immersion blender. Would this be safe to water-bath can? All the recipes I have seen mention peeling the apples. Would it be safe to can in a pressure canner?
The Ball Complete Book of Home Preserving specifies 4 TBSP of lemon juice per 12 lb of apples, and processing in a water bath. They also tell you to peel the apples but this has nothing to do with safety, just taste, color and texture.
My 1975 JOC says to add the lemon juice -- 1 tsp per jar -- at the last moment on the top of the sauce to prevent darkening, then process in the water bath. Its apple sauce recipe includes the skins.
If you're going to pressure-can it, you can probably do without the acid. I wouldn't, but that's your choice. Find a reliable recipe.