Quantity: An average of 19 pounds is needed per
canner load of 7 quarts; an average of 12-1/4 pounds
is needed per canner load of 9 pints. A bushel weighs
48 pounds and yields 16 to 19 quarts-an average of
2-3/4 pounds per quart.
Quality: Select apples that are juicy, crispy, and
preferably both sweet and tart.
Procedure: Wash, peel, and core apples. To
prevent discoloration, slice apples into water
containing ascorbic acid. Raw packs make poor quality products. Place drained slices in large
saucepan and add 1 pint water or very light, light, or
medium syrup (see "Preparing and Using Syrups") per 5 pounds of sliced apples. Boil 5 minutes,
stirring occasionally to prevent burning. Fill jars with
hot slices and hot syrup or water, leaving 1/2-inch
headspace. Adjust lids and process.
Processing directions for canning sliced apples in
a boiling-water, a dial, or a weighted-gauge canner are
given in Table 1, Table 2, and Table 3.
| Table 1. Recommended process time for Apples, sliced in a boiling-water
canner. |
|
Process Time at Altitudes of |
| Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 3,000 ft |
3,001 - 6,000 ft |
Above 6,000 |
| Hot |
Pints or Quarts |
20 min |
25 |
30 |
35 |
| Table 2. Process Times for Sliced Apples in a Dial-Gauge Pressure
Canner. |
|
Canner Pressure (PSI) at Altitudes of |
| Style of Pack |
Jar Size |
Process Time
|
0 - 2,000 ft |
2,001 - 4,000 ft |
4,001 - 6,000 ft |
6,001 - 8,000 ft |
| Hot |
Pints or Quarts |
8 |
6 |
7 |
8 |
9 |
| Table 3. Process Times for Sliced Apples in a Weighted-Gauge Pressure
Canner. |
|
Canner Pressure (PSI) at Altitudes of |
| Style of Pack |
Jar Size |
Process Time (Min) |
0 - 1,000 ft |
Above 1,000 ft |
| Hot |
Pints
or Quarts |
8 |
5 |
10 |
|
