Cherries 2 to 3 lbs. Peaches, nectarines 2 to 3 lbs. Pears 2 to 3 lbs. Rhubarb 1 to 2 lbs.
Place apples in an ascorbic acid solution to prevent darkening.
Drain, boil in syrup 5 minutes. Remove air bubbles. Adjust lids and rings. Process pints and quarts 20 minutes in boiling water bath. Apple Sauce Wash, core, and peel cooking apples.