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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