Make applesauce, sweetened or unsweetened. Heat to simmering (185°-210°
F.); stir to keep it from sticking.
_In glass jars._—Pack hot applesauce to ¼ inch of top. Adjust lids.
Process in boiling-water bath (212° F.)—
Pint jars 10 minutes
Quart jars 10 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot applesauce to top. Exhaust to 170° F. (about 10
minutes) and seal cans. Process in boiling-water bath (212° F.)—
No. 2 cans 10 minutes
No. 2½ cans 10 minutes