0Wash your hands and S

canning jars. -runse well.

CarefUllY 100K and feel
for cracKs in jars.

0'Place racK in canner.

fill canner half fUll with
water, then Place it on a
stovetop burner.

fi ll water
to here

0Lower etnptY jars into

canner, sitting thetn
upright 1-2 inches apart
on racK. Turn burner to
tnediutn-high and bring
water to a near sitntner
(not quite boiling).
0
Put apple pieces into a
large stoCKpot. Measure
and add :Y2 cup water.

0
Turn burner
heat to high
and cooK until
tender. This
COUid taKe
s-20 minutes, depending on
the variety and
ripeness of the
apples.

0
If you liKe a smoother
applesauce, then put the
cooKed apples through
a food mill or sieve. If
you prefer a ChUnKier
applesauce, then go to the
next step.

13
'Place funnel and ladle hot
applesauce into jars, leaving
Vi-inch headspace.

see How to Can on pages

10-11 to complete the
canning process.

use these process ti mes:

Canner process Times
for Applesauce:
Cpirtt jars)

15 minutes at sea 1eve1-1,ooo feet

altitude, 20 minutes at 1,001-6,000
feet altitude, and 25 minutes
above 6,ooo feet.
 DPPLE FLAP~ACKS

MaKes q. servings (1 serving==about 9 flapjacKs)

Ingredients:
• 1-v2 cups all-purpose flour
• 1 tablespoon baking powder
• v'I teaspoon salt
• 1 cup milk
• 1 cup applesauce
• V2 teaspoon vanilla extract
• V'I teaspoon cinnamon
• 1 egg
• non-stick cooking spray

What To Do:
1. Wash hands well with soap and water. OrY hands. S
2. Measure and stir together 1-v2 c. flour, 1 Tbsp. baking powder,
and vlf tsp. salt in a large bow1.
3. Whisk together 1 c. milk, 1 c. applesauce, V2 tsp. vanilla extract,
Vlf tsp. cinnamon, and egg* in a separate bow1.
q.. Pour wet ingredients over dry ingredients and stir together
gentlY. Batter should be pourable, so if you need to add a small
splash of milk that's okaY.
5. LightlY spray the entire surface of a large pan on a stovetop
burner with non-stick cooking oil and turn heat to medium-high.
6. use a tablespoon to scoop batter and pour onto the hot pan.
you can fit more than one spoonful in the pan at once, but trY
not to let them touch.
7. Wait about two minutes for bubbles to appear on the surface
of each flapjack, then flip them with a spatula. cook for about
one minute more. Lift the corner of the flapjack with the
spatula or a fork to take a peek at the bottom side -- they are
done when they turn light golden brown in the middle.
8. Serve With Warm SYrUp and fresh apple Slices Or a dOllOP Of
applesauce on top!
*Remember to wash your hands after handting raw eggs!
IG
6 Boiling W<iter (<in ning

1.0 ------------~

L Strong Acid
~
s:::
s:::
(j 3 .0
u
t..

i
4.0

Acid must be added to borderline

foods to make sure they are acidic
enough to be safely canned in a -----""""~
boiling water canner.

/ Foods c.ire
/ clc.issitied c.i s Acid o r
/ Low-Acid c.iccording to \
their pH vc.ilu e.
Acid Foods hc.ive c.i p H oF 4.6
or less; Low-Acid foods hc.ive
c.i pH c.ibove 4.6. Foods the.it
rc.inge close to pH 4.6 , 7 .0 _ _ _ _ _ _ _ _. ._ _ __

c.i re cc.i lled Borderline

Strong Alkali
......, Foods. ~
14 .o ......._ _ _ _ _ _ _ _ _ _ _ ___.

Illustration from : USDA Complete Guide to Home Canning

Acid Foods can be sciFely canned in a boiling water canner, but low-acid Foods must
be pressure canned. So how qo you ~fely Qn botc!etline foo<ts like tomatoes/
Ac!d bott:lec! lemon fufce, vinegar ot ctttic acic! to tomatoes to make them more
acidic. Use amou nts From recipes recommended by USDA.

The t4ble below shows pH v4lues of sever4l common foods. Under the "Acid,
Low-Acid, or Borderline" column, write how th4t food is cl4ssified b4sed on its pH .
Food pH Value Acid, Low-Acid, or Borderline?
Vineqar 2.0-3.4
Lemon Juice 2.3
Tomatoes 4.2-4.9
Peppers 5.1
Onions 5.3-5.8
A .A .6