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---------- Recipe via Meal-Master (tm) v8.02
Title: Apples - Sliced
Categories: Fruits, Canning
Yield: 1 guide
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.
Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 20 min.
1,001 - 3,000 ft: 25 min.
3,001 - 6,000 ft: 30 min.
Above 6,000 ft: 35 min.
Table 2. Process Times for Sliced Apples in a Dial-Gauge Pressure
Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 min.
Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.
Table 3. Process Times for Sliced Apples in a Weighted-Gauge Pressure
Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 8 min.
Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
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