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canning applesauce with peels

t
timothina Sep 4, 2011 08:12 PM

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?

  1. a
    acgold7 Sep 4, 2011 09:08 PM

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

    4 Replies
    1. re: acgold7
      t
      timothina Sep 5, 2011 06:36 AM

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

      1. re: timothina
        a
        acgold7 Sep 5, 2011 11:29 AM

        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
          t
          timothina Sep 5, 2011 11:37 AM

          Thank you. I had been checking the USDA recommendations:
          http://www.uga.edu/nchfp/how/can_02/a... ,
          which did not have lemon and did not explain why you had to peel the apples. You have been very helpful.

          1. re: timothina
            a
            acgold7 Sep 5, 2011 11:44 AM

            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.

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