Michigan State University Extension
Preserving Food Safely - 01600352
10/13/97

### 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 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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