Serves: 4 Pints

Pressure Cooking Time: 8 minutes/High Pressure

Headspace: ½ inch


  • 7 pounds apples, sweet, tart, combination
  • Ascorbic acid
  • 4 tablespoons sugar, or more to taste
  • 2 teaspoons cinnamon, to taste (optional)


  1. Wash, peel, and core apples. Slice into water containing ascorbic acid to prevent browning. Drain.
  2. Place drained slices in a large pot. Add 1-2 cups of water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety).
  3. Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. Add sugar and cinnamon if desired.
  4. Reheat sauce to boiling. Fill jars with hot sauce, leaving ½ inch of headspace. Cap and seal. Place in canner with 2 to 3 inches of hot water.