Apples, Sliced — NCHFP
Tested NCHFP directions for hot-packed sliced apples.
Ingredients
- 19 lb apples average for 7-quart canner load
- 1 pint water or very light, light, or medium syrup per 5 lb sliced apples
- ascorbic acid solution for preventing discoloration
Equipment
- 1 Boiling-water canner For the documented process.
- 7–9 Pint or quart canning jars About 7 quarts per canner load or equivalent pints.
- 7–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Wash, peel, core, and slice apples. Hold slices in ascorbic acid solution to prevent discoloration.
- Drain slices. Add 1 pint water or syrup per 5 pounds sliced apples and boil 5 minutes, stirring occasionally.
- Fill hot jars with hot apple slices and liquid, leaving 1/2-inch headspace.
- Process pints or quarts in a boiling-water canner: 20 minutes at 0–1,000 ft; 25 minutes at 1,001–3,000 ft; 30 minutes at 3,001–6,000 ft; 35 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Raw packs make poor-quality products; NCHFP recommends the hot-pack procedure.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apples-sliced/