Canning sliced apples
An average of 19 pounds is needed per canner load of 7 quarts; an average of 12¼ pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 19 quarts – an average of 2¾ pounds per quart.
Select apples that are juicy, crisp, and preferably both sweet and tart.
- Wash, peel, and core apples. To prevent discoloration, slice into water containing ascorbic acid.
- Place drained slices in large saucepan and add 1 pint water or very light, light, or medium syrup (see preparing and using syrups) or juice 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 ½ inch headspace.
- Adjust lids and process.
- Boiling-water bath
- Pints or quarts – 25 minutes
See also: pressure canner process times for fruit.
Revised by Deb Botzek-Linn, University of Minnesota Extension educator, 2010.