T-Fal P31052 Guia Del Usuario página 45

fruits in jars. For hot pack method, bring water and sugar to a boil, add fruit,
and reheat to boil; fill jars immediately.
Measures of Water and Sugar
Syrup 9 Pint Jars
Water
5-3/4
Light
cups
5-1/4
Medium
cups
Heavy 5 cups
Apples, Sliced
Quantity: A bushel of apples weighs approximately 48 pounds and yields 16
to 19 quarts, an average of 2 ¾ pounds per quart. Approximately 19 pounds
of apples is needed to make 7 quarts; an average of 12 ¼ pounds is needed to
make 9 pints.
Method: Pressure Can
Procedure: Select apples that are juicy, crispy, preferably a combination of both
sweet and tart. Apples should only be canned using the hot pack method:
Hot pack method: Wash, peel core and slice apples. To prevent
discoloration, soak apples in an ascorbic acid solution. Prepare sugar syrup
of choice. Boil drained apples 5 minutes in hot sugar syrup. Fill jars with
hot fruit and cooking liquid, leaving 1/2-inch headspace. Remove any
bubbles. Wipe rims; center lids and screw on the jar bands. Place the jars
in the canner and process following the recommendations below.
Recommended Process Time
Canner Pressure (PSI) Setting at Altitudes of
Style of Pack
Hot only
7 Quart Jars
Sugar Water
1-1/2
9 cups
cups
2-1/4 8-1/4
cups cups
3-1/4 7-3/4
cups cups
Jar Size Process Time
Pints or
8 minutes
Quarts
Suggested Fruits
Sugar
2-1/4
Very sweet fruit
cups
3-3/4 Sweet apples, sweet
cups cherries, berries, grapes
Tart apples, apricots, sour
5-1/4
cherries, nectarines,
cups
peaches, pears, plums
0-4000 feet
(5PSI) feet (10PSI)
Setting 1
4000-8000
Setting 2
41
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