Tips for pressure canning applesauce include draining off processing apples through a food mill, draining excess liquid during cooking and adding ascorbic acid or lemon juice to prevent browning. Additionally, wash and sterilize jars, and stir the warm sauce in the jar to eliminate air bubbles before putting on the jar lids.
Plan to can using several varieties of apples for a deep, mellow flavor. Optionally, add spices such as cinnamon and sugar, as well as lemon juice, to preserve color. Old World Garden Farms recommends using 21 pounds of apples to make 7 quarts of applesauce.
To add color to the applesauce, leave the skins on the apples, or peel and core the apples, cutting away bad spots. Bring the apples to a boil in a large pot containing about 1 inch of water, then reduce the heat to medium, cooking for about an hour. Remove excessive liquid, puree apples, and pour into sterile jars. Place the sealed jars in a canner, and cover with about 1 inch of water. Boil for 20 minutes, then remove the canner from the stove. Cool the jars on towels for 10 to 15 minutes.
At this point, the seals should begin popping shut. Let the jars cool for 24 hours, then test seals by pressing down on the lids. Place jars that didn’t seal in the refrigerator, and use them within one month.