National Center for Home Food Preservation (2024)

Apples - Sliced

Quantity: An average of 19 pounds is needed percanner load of 7 quarts; an average of 12-1/4 poundsis needed per canner load of 9 pints. A bushel weighs48 pounds and yields 16 to 19 quarts-an average of2-3/4 pounds per quart.

Quality: Select apples that are juicy, crispy, andpreferably both sweet and tart.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

See Also

The Feed

Procedure: Wash, peel, and core apples. Toprevent discoloration, slice apples into watercontaining ascorbic acid. Raw packs make poor quality products. Place drained slices in largesaucepan and add 1 pint water or very light, light, ormedium syrup per 5 pounds of sliced apples. Boil 5 minutes,stirring occasionally to prevent burning. Fill jars withhot slices and hot syrup or water, leaving 1/2-inchheadspace. Adjust lids and process.

Processing directions for canning sliced apples ina boiling-water, a dial, or a weighted-gauge canner aregiven in Table 1, Table 2, and Table 3.

Table 1. Recommended process time for Apples, sliced in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000
Hot	Pints or Quarts	20 min	25	30	35

Table 2. Process Times for Apples, sliced in a Dial-Gauge Pressure Canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints or Quarts	8	6	7	8	9

Table 3. Process Times for Apples, sliced in a Weighted-Gauge Pressure Canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time (Min)	0 - 1,000 ft	Above 1,000 ft
Hot	Pints or Quarts	8	5	10

This document was adapted from the "Complete Guide to Home Canning," AgricultureInformation Bulletin No. 539, USDA, revised 2015.

Reviewed February 2018.

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