Applesauce (Canned)

Meal Component Contribution:
½ cup fruit
Number of Portions: 100 Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook

Fruits

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Applesauce, #2400	4 #10 cans + 6 1/2 cups

DIRECTIONS

1.	Chill the cans of applesauce in the refrigerator overnight. On the day of service, open the cans of apple sauce. Do not drain the liquid.
2.	Portion the applesauce with a 4 ounce spoodle or #8 scoop into individual portion containers. Cover and refrigerate the applesauce until it is time for service. ALTERNATE INSTRUCTIONS: Place the applesauce in 2-inch deep steamtable pans. Cover the applesauce and place it under refrigeration until ready for service. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service.
3.	Portion one container per serving. Each portion provides ½ cup fruit. CCP: Cover and hold under refrigeration (41 degrees F or lower). Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower.

Production Notes

- Chill the cans of applesauce in the refrigerator overnight.
- Use USDA Food products when available.

Purchasing Guide

Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.

Miscellaneous Notes

If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving

Calories

Carbohydrates

15.60 g

Dietary Fiber

1.70 g

Protein

0.23 g

Sodium

2.00 mg

Total Fat

0.07 g

Sat. Fat

0.01 g

Trans Fat

0.00 g