Canning Apples - Sliced 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