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 per 5 pounds of sliced apples. Boil 5 minutes, stirring occasionally to prevent burning. Fill hot jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims . Adjust lids and process.
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 |
Hot | Pints or Quarts | 20 min | 25 min |
SHREDDED APPLES
Peel, core and grate apples. I use an apple peeler and corer then use my Kitchen aid shedder attachment to grate them. I use a little sugar about 2 TB to ¼ cup of sugar in each jar Fill Jars with shredded apple and pack firmly leaving one inch head space. IF the apple juice doesn’t cover the apples I add a little water to cover them. Process water bath for 25 min.
Recipes I use it in: Apple Muffins, Apple roll, Cinnamon rolls with shredded apples rolled in center
Submitted by: Diane Batschi
Submitted by: Diane Batschi
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