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Sep 4, 2011 08:12 PM

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?

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  1. As long as you add the recommended amount of lemon juice or citric acid, you should be fine.

    4 Replies
    1. re: acgold7

      In applesauce recipes, they do not recommend adding lemon juice or citric acid, but they also recommend peeling the apples.

      1. re: timothina

        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.

        1. re: acgold7

          Thank you. I had been checking the USDA recommendations:
          which did not have lemon and did not explain why you had to peel the apples. You have been very helpful.

          1. re: timothina

            Yeah, looks like they don't care about the acid other than for cosmetic reasons, so I guess you're okay.

            I added a little info to my post above so you might wish to expand it and check it out.