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.
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.
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.
======================================================= ===== * 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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