INGREDIENTS

INSTRUCTIONS

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.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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