Whether or not you need to water bath your homemade applesauce is a common question for home canners. Water bath canning is a process used to preserve high-acid foods like fruits, pickles, jams, jellies, and fruit sauces like applesauce in a boiling water bath to kill dangerous microorganisms and enzymes that could cause spoilage. This allows the canned goods to be shelf stable at room temperature for up to a year or more. Applesauce can be safely canned using a water bath canner provided the pH is high enough.
What is the Appropriate pH for Canned Applesauce?
The safety of water bath canning depends on the acidity level of the food measured by pH. Low-acid foods have a pH higher than 4.6. This includes vegetables, meats, poultry, seafood, and some tomatoes. The low acidity creates an environment where the bacteria Clostridium botulinum, which causes botulism, can survive and even thrive. For this reason, low-acid foods must be processed in a pressure canner to achieve the high temperatures needed to kill C. botulinum spores.
High-acid foods have a pH of 4.6 or lower. This high acidity prevents C. botulinum from growing. Fruit sauces like applesauce typically have a pH around 3.5-3.7, making water bath canning safe. The acidic environment prevents C. botulinum and other dangerous microbes from growing and multiplying.
According to the USDA, the maximum pH allowed for canned applesauce is 4.0 to be safely processed in a boiling water canner. Applesauce should be tested with a pH meter or pH test strips to ensure it meets this safe acidity level for water bath canning.
How to Make Applesauce that is Sufficiently Acidic
Follow these tips to naturally produce applesauce with a pH below 4.0 for safe water bath canning:
- Use apple varieties that are more tart like Granny Smith, Gravenstein, Jonagold, Jonathan, Macintosh, and Rome.
- Avoid sweeter apple varieties like Red Delicious, Fuji, Gala, and Golden Delicious.
- Leave the skins on during cooking as the skins contain more acid.
- Add a tablespoon of lemon juice per quart of applesauce.
- Mix sweet and tart apple varieties.
- Add just enough water to prevent scorching, as excess water can dilute the acidity.
- Don’t add extra sugar.
Making unsweetened applesauce allows for the highest acidity. If you prefer sweeter applesauce, add sugar after measuring the pH rather than during cooking.
How to Measure the pH of Applesauce
Follow these steps to accurately measure the pH of your homemade applesauce:
- Make a batch of applesauce using tart apples and little or no added sugar or water.
- Allow the applesauce to cool to room temperature.
- Use a clean pH meter or pH test strips to measure the pH. Follow the product instructions for accurate testing.
- The pH should be 4.0 or lower. If it is above 4.0, add a tablespoon of lemon juice per quart and retest. Repeat as needed until the desired safe pH is reached.
- Once the safe pH is confirmed, the applesauce can be canned in a water bath canner. If the pH remains too high, the applesauce must be processed in a pressure canner or frozen instead of canned.
Always measure and record the pH of each new applesauce recipe and batch to ensure safety. Variations in apple varieties, ripeness, and proportions can affect acidity. Don’t rely on assumptions about pH from prior batches.
Step-by-Step Instructions for Water Bath Canning Applesauce
Once you have confirmed your applesauce has a pH of 4.0 or lower, follow these detailed instructions for safe water bath canning:
- Prepare the jars and lids: Wash pint or quart canning jars in hot, soapy water and rinse well. Place the jars upside down on a clean dishtowel to dry. Place new canning lids in a small saucepan, cover with water, and simmer over medium-low heat for 10 minutes. Remove from heat and set aside.
- Fill the canner: Fill the canner half full with water and heat to 140°F for hot pack jars or 180°F for raw pack jars. Place the rack in the bottom.
- Pack the jars: Fill the clean, hot jars with applesauce leaving 1/2 inch headspace. Release any air bubbles with a non-metallic utensil. Wipe the rims with a clean, damp cloth.
- Apply the lids and bands: Remove the lids from the hot water, dry, and place on the jars with the sealing compound against the glass. Tighten the bands fingertip tight.
- Process the jars: Carefully lower the filled jars into the canner using a jar lifter. Ensure jars are covered by 1-2 inches of water. Cover with the canner lid and heat to a full rolling boil. Once boiling, start timing for the recommended processing time based on your altitude and jar size:
- Remove the jars: When time is up, turn off the heat. Use a jar lifter to carefully remove the jars from the canner and place on a towel or cooling rack, leaving at least 1 inch space between jars. Allow to cool 12-24 hours.
- Check the seals: Check that the jar lids have sealed by pressing gently on the center. The lid should not flex up and down. Tap the lid and listen for a clear ringing sound. Any jars that have not sealed properly must be refrigerated and consumed within 2 weeks.
- Store the jars: Remove the bands, wash the jars to remove any stickiness, and store in a cool, dark place. Use within 1 year for best quality and flavor.
| Jar Size | 0 – 1,000 ft | 1,001 – 3,000 ft | 3,001 – 6,000 ft | 6,001 – 8,000 ft | 8,001 – 10,000 ft |
|---|---|---|---|---|---|
| Pints | 10 min | 15 min | 20 min | 20 min | 25 min |
| Quarts | 15 min | 20 min | 20 min | 25 min | 30 min |
Always follow validated canning instructions specifically for applesauce and check for current USDA recommendations each season. Adjust processing times for your altitude. Only use jars, bands, and lids designed for home canning. Visually inspect jars before opening to confirm a proper seal and look for any signs of spoilage.
Conclusion
Applesauce can be safely canned using a water bath method provided the pH is 4.0 or lower. Carefully follow directions to produce sufficiently acidic applesauce and properly test the pH before canning. Use tart apple varieties, minimal added water, no extra sugar, and added lemon juice as needed. Process in a boiling water bath for the time recommended based on jar size and your altitude. Always use up-to-date USDA instructions and properly acidified, tested recipes to ensure safety. With the right preparation, a boiled water bath is a safe method for preserving homemade applesauce.