|Recipe Name:||Apples - Sliced||Submitted by:||Administrator|
|Number of Servings:||1|
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.
======================================================= ===== * 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