Canned Apples (Sliced)

  

Quantity: For each canner load of 7 quarts, you need an average of 19 pounds of whole apples. For each canner load of 9 pints, you need an average of 12-1/4 pounds of whole apples.

Quality: Select apples that are juicy, crisp, free of insect damage and heavy bruising. Use a mixture of both sweet and tart apples.

Jar size: Pints or Quarts

Instructions:

  1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
  2. Wash, peel and core apples.
  3. To prevent darkening, slice apples into a mixture of water and ascorbic acid. (See prevent browning.)
  4. Place drained apple slices in a large saucepan and add water or very light, light or medium syrup (See Syrup Pack). Use1 pint of liquid per 5 pounds of sliced apples.
  5. Boil five minutes. Stir occasionally to prevent burning.
  6. Fill jars with hot slices and hot syrup or water; leave 1/2-inch headspace.
  7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
  8. Process in a boiling water or pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

 

Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft

1,001 – 3,000 ft

3,001 – 6,000 ft

Above 6,000 ft

Hot

Pints or quarts

20 minutes

25 minutes

30 minutes

35 minutes

 

Process Times for Apple Slices in a Dial-Gauge Pressure Canner

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0 – 2,000 ft

2,001 –
4,000 ft

4,001 –
6,000 ft

6,001 –
8,000 ft

Hot

Pints or Quarts

8 minutes

6 lb

7 lb

8 lb

9 lb

 

Process Times for Weighted-Gauge Pressure Canner

 

Canner Pressure (PSI) at Altitudes of

Style of Pack

Jar Size

Process Time

0 – 1,000 ft

Above 1,000 ft

Hot

Pints or Quarts

8 Minutes

5 lb

10 lb

 

 

Source: National Center for Home Food Preservation




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