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:

Source: National Center for Home Food Preservation