• Prep Time:
  • Cooking Time:
  • Serves: 1 Guide

Apples - Sliced

  • Recipe Submitted by on

Category: Canning, Fruit

 Ingredients List

  • 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

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Apples Alfresco
Categories: Fruits, Desserts
Yield: 6 Servings

6 lg Tart Apples
8 oz Pineapple Chunks; Drained
6 tb Brown Sugar; Packed
1/4 c Lemon Juice
2 tb Red Cinnamon Candies

Core the apples and core the top half of each one, using the tines of a
fork. Place each apple on an 8-inch length of heavy-duty foil. Fill the
cavity of each apple with 2 chunks of pineapple, 1 tb brown sugar, 2 ts
lemon juice, and 1 ts candies. Securely wrap each apple into a loose
packet and refrigerate.

TO GRILL:

Cook the apple packets 4-inches from grey coals (medium heat), turning once
or twice. Grill 30 to 40 minutes or until tender.


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