APPLES--SLICED
Michigan State University Extension 
Preserving Food Safely - 01600352 
08/03/99 

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 into water containing ascorbic acid (Use 
one teaspoon of powdered ascorbic acid per gallon of cold 
water). 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 directions below) 
per 5 pounds of sliced apples. Boil 5 minutes, stirring 
occasionally to prevent burning. Fill hot jars with hot 
slices and hot syrup or water, leaving 1/2-inch headspace. 
Adjust lids and process. 

                                                        
SYRUPS                Measures of Water and Sugar            



                  For 9 Pt. Load*            For 7 Qt. Load  
Syrup   Approx.   Cups       Cups            Cups     Cups   
Type    % Sugar   Water      Sugar           Water    Sugar  
Very    10        6-1/2      3/4             10-1/2   1-1/4  
Light                                                        
Light   20        5-3/4      1-1/2           9        2-1/4  
Medium  30        5-1/4      2-1/4           8-1/4    3-3/4  

*This amount is also adequate for a 4-quart load. 

PROCEDURE: Heat water and sugar together. Bring to a 
boil and pour over raw fruits in jars. For hot packs, bring 
water and sugar to boil, add fruit, reheat to boil and fill 
into jars immediately. 


RECOMMENDED PROCESS TIMES FOR APPLES, 
SLICED IN A BOILING-WATER CANNER 
        
                Process Times at Altitudes  of               
Style                                                        
of      Jar    0-          1001-       3001-      over       
Pack    Size   1000  ft.   3000  ft.   6000  ft.  6000  ft.  
Hot    Pints   20  min.    25 min.     30 min.    35 min.    
Hot    Quarts  20          25          30         35         


RECOMMENDED PROCESS TIMES FOR APPLES, SLICED 
IN A DIAL-GAUGE PRESSURE CANNER 
           
                    Canner Pressure (PSI) at Altitudes of    
Style                                                        
of    Jar      Process   0-       2001-    4001-    6001-    
Pack  Size     Time     2000 ft. 4000 ft. 6000 ft. 8000 ft.  
Hot   Pints    8 min.    6 lb.    7 lb.    8 lb.    9 lb.    
Hot  Quarts    8         6        7        8        9        


RECOMMENDED PROCESS TIMES FOR APPLES, SLICED 
IN A WEIGHTED-GAUGE PRESSURE CANNER 
      
                      Canner Pressure (PSI) at Altitudes of  
Style                                                        
of         Jar     Process     0-               Above        
Pack       Size     Time       1000 ft.         1000 ft.     
Hot        Pints   8 min.      5 lb.            10 lb.       
Hot        Quarts  8           5                10           


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cannot be used to endorse or advertise a commercial product or company. This 
file was generated from data base 01 on 05/29/03. Data base 01 was last revised 
on 08/03/99. For more information about this data base or its contents please 
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