A bushel weighs 48 pounds and yields 16 to 19 quarts, an average of 2 pounds per quart. 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. See Table 1 for directions on making syrup. Boil 5 minutes, stirring occasionally to prevent burning. Fill jars with hot slices and hot syrup or water, leaving -inch headspace. Adjust lids and process.