Homemade Applesauce: Make It, Can It, Freeze It
Homemade applesauce from the NCHFP procedure, with yield math by the pound and bushel, both tested canning methods, freezer headspace and the egg-swap ratio.
Homestead reference charts
Three field guides worth bookmarking — canning times, cellar storage, and safe cooking temps.
Home canning
| Food | Pressure | Pint |
|---|---|---|
| Green beans | 10 lb | 20m |
| Corn | 10 lb | 55m |
| Tomatoes | water bath | 35m |
USDA/NCHFP processing times & pressures for common foods.
View full chart →Produce storage
| Item | Store | Keeps |
|---|---|---|
| Onions | cool, dry | 9 mo |
| Potatoes | cellar | 4–6 mo |
| Apples | cellar | 6 mo |
How long fruit & veg keep in the cellar, fridge and freezer.
View full chart → NetworkMeat doneness
| Doneness | Target |
|---|---|
| Rare | 125–130°F |
| Medium-rare | 130–135°F |
| Well-done | 160°F+ |
Safe pull temps for steak & burgers, from Popular BBQ.
View full chart →Reader Favorites
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