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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courtesy of Karen Mintzias