Safety classification
Tested
Testing authority: Bernardin
Safety reviewed: 09/18/2026
Processing details
Altitude adjustment: Use the exact altitude-adjusted schedule in the tested recipe card.
Source & provenance
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Safety classification
Tested recipe. Documented by Bernardin.
Processing details
- Method: Boiling-water
canning ; hot pack - Jar size: 1 L jars
- Headspace: Pack fruit to 3/4 inch (2 cm); cover with syrup to 1/2 inch (1 cm).
- Processing: 20 minutes at altitudes up to 1,000 ft (305 m); follow Bernardin’s altitude-adjustment guidance above that elevation.
Tested/documented source
Bernardin: Apple Slices in Light Syrup — Bernardin. The source and recipe card remain authoritative for all quantities and processing instructions.
Preparation timeline
- Prepare the canner, jars, lids, produce, and measured ingredients.
- Peel, core, and slice apples 1/2 inch thick; use the optional colour-protection solution if desired; simmer in the tested light syrup for 5 minutes before hot-packing.
- Fill jars, adjust headspace, process for elevation, wait 5 minutes after processing, and cool upright and undisturbed for 24 hours.
Equipment
- Boiling-water canner with rack
- 1 L jars with compatible lids and bands
- Large nonreactive preserving pot
- Jar lifter,
canning funnel, and nonmetallic bubble/headspace tool
Visual method guide
- Prepare ingredients to the size and condition specified by Bernardin.
- Cook the complete tested mixture.
- Hot-pack evenly and maintain Pack fruit to 3/4 inch (2 cm); cover with syrup to 1/2 inch (1 cm)..
- Process with jars covered by at least 1 inch (2.5 cm) of boiling water.
Safety essentials
Keep the published apple-to-water-to-sugar proportions and both documented fill levels. Do not enlarge the 1 L jar size.
Do not enlarge jar size or shorten processing time. Refrigerate any unsealed jar.
About this recipe
Tested hot-packed apple slices in a light sugar syrup.
Before you begin
Read the complete recipe card and primary source, measure all ingredients before heating, confirm your elevation, and prepare only one tested batch at a time.
Altitude-adjusted processing
20 minutes at altitudes up to 1,000 ft (305 m); follow Bernardin’s altitude-adjustment guidance above that elevation.
Maintain a full rolling boil throughout processing. If boiling stops, return to a boil and restart the full processing time.
Apple Slices in Light Syrup — Bernardin
Ingredients
- 19 lbs (8600 g) apples, sweet and tart varieties
- Fruit-Fresh® Fruit Protector, optional
- 9 cups (2250ml) water
- 2-1/4 cups (550 ml) granulated sugar
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Place 7 clean 1 L mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Wash, peel, core and slice apples 1/2 inch (1 cm) thick.
- To prevent discoloration, slice apples into colour protection solution made of 4 tbsp (60 ml) Fruit-Fresh® Fruit Protector dissolved in 8 cups (2 L) water. In a large, deep stainless steel saucepan, combine water and sugar. Bring to a boil, stirring constantly to prevent scorching.
- Reduce heat; simmer 3 minutes. Prepare light syrup of 9 cups (2250 ml) water and 2-1/4 cups (550 ml) sugar. Drain apples and add to syrup; simmer 5 minutes. Pack apple slices into a hot jar to within 3/4 inch (2 cm) of top of jar.
- Add hot syrup to cover apples to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more apple slices and hot syrup . Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim.
- Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining apples slices and hot syrup. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water.
- Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process - boil filled jars - 20 minutes.
- When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals.
- Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process - boil filled jars - 20 minutes - 20 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process - boil filled jars - 20 minutes
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Use the drained slices in breakfasts, desserts, baked dishes, or as a simple fruit side.
Frequently asked questions
Can I use a larger jar?
No. Use only the jar sizes documented by Bernardin.
Can I change the principal ingredients?
Do not alter the tested formulation when preparing it for shelf-stable storage.
Recipe context
This light-syrup pack is distinct from applesauce, apple pie filling, and raw-packed fruit.
Troubleshooting
Seal failure: Refrigerate the jar; do not store it at room temperature.
Liquid loss or floating fruit: Cool undisturbed, verify the seal, and inspect before storage. Discard spoiled food without tasting.
Source and provenance
Primary source: Bernardin. Editorial organization changes only; the tested formula and safety requirements remain in the WPRM recipe card.