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Canned Apples (as per Ball Blue Book Guide to Preserving) Yield: about 3 quart or 6 pint mason jars 7.5 - 9 Pounds Apples (about 23-27 medium-sized apples) 1 Batch of Syrup for Canning (see chart below) Ball Fruit-Fresh Produce Protector Syrup for Canning LeeAnn's Triple X-light: 1/4 C. Sugar to 1 C. Water (as shown in the video) Extra-Light: 1 1/2 C. Sugar to 5 3/4 C. Water = 6 Cups Light: 2 1/4 C. Sugar to 5 1/4 C. Water = 6 1/2 Cups Medium: 3 1/4 C. Sugar to 5 C. Water = 7 Cups Heavy: 4 1/4 C. Sugar to 4 1/4 C. Water = 7 Cups Honey: 1 C. Honey to 4 C. Water = 5 Cups Core, peel, and cut apples into 1/4-inch slices. Treat apple slices with Fruit-Fresh Produce Protector to prevent browning. Please see the video for instructions. We use 100% Pure Cane Sugar (which we feel is extra sweet) Visit our website: Altitude Adjustments for Water Bath Canning: 1,001 to 3,000 feet, increase processing time
