How to Can Apples | Canning Apple Slices for Cooking and Baking

Canning apples is a great method for preserving this fall fruit. How to can apples is extremely easy and utilizes a few ingredients. Not to mention, this apple canning recipe is ideal when cooking and baking with apples. Canning apple slices also makes for a healthy snack item when fresh is not an option.

Preserving foods is primarily about convenience. The ability to open a jar of, well, anything, and use it is immediately is gratifying. Especially jars of food which you’ve taken the time to preserve.

Each jar of canned apples can be transformed into many delicious food items. Take for example, sautéed in butter and cinnamon and served with pancakes or waffles.

In truth, the options are endless when an apple canning recipe like this is put-up. There is nothing better than baking with apples.

Here are some apple recipes you might like:

• Apple Pull-apart Bread
• Grandma’s Cobbler Recipe
• French Pie
• Apple Shortcut Squares
• Apple Pie Bread Pudding

In a pinch use a jar or two to make apple fruit leather.

How to Can Apples

Select Apples that are Best for Preserving

There are a plethora of varieties on the market, but only a small handful are best for canning. Keep in mind, because the fruits are first canned and then used for baking and cooking, you’ll want to select crispy variety of apples as well.

The best apples to can are:

• Braeburn
• Fuji
• Granny Smith
• Gravenstein
• Honey Crisp
• Jonathan
• Jonagold
• Pink Lady
• Pippin
• Tompkins King

Apple Canning Recipe

The steps for canning apples is extremely easy, and you will regret taking the time to preserve this fall harvest. Home canned apple slices are an excellent option when a recipe calls for baking with apples.

Make sure to reserve the peels and cores and utilize them to make raw apple cider vinegar, also known as, apple scrap vinegar.

Planning purpose

• 19 pounds of apples will fill 7 quart size jars
• 13 pounds will fill 9 pints
• A bushel weighs 48 pounds and will fill 16 to 19 quarts
• A quart size Mason jar holds roughly 2 3/4 of a pounds

Ingredients

This fall fruit can be canned in either water, a light simple sugar syrup, maple syrup, or even honey.

However, sugar is a preservative. It holds the color, texture, and shape of the slices whereas the other sweeteners do not. The lack of a preservative impacts how long the fruit will maintain its shape as it sits on the shelf.

• 19 pounds crisp apples

Extra Light Simple Syrup

• organic granulated sugar, 2 cups
• water, 15 cups

Ascorbic Acid Solution (to prevent browning)

• Lemon Juice, bottled, 3 cup
• Water, 12 cups

Equipment

• Apple Peeler
• Non-reactive pot and sauce pan – stainless steel, enamel Dutch Oven, copper jam pot
• Canning funnel
• Air bubble remover
• Steam canner or hot water bath canner
• 7 regular mouth quart jars or 9 regular mouth pint jars
• jar lifter
• measuring cups

Instructions

1. Wash, peel, and core the apples making sure to reserve the peels and cores to make cider vinegar. To prevent discoloration, place the sliced apples into water containing an ascorbic acid solution.
2. In a large saucepan add sugar and water to make the simple syrup. Add the fruit slices and boil for 5 minutes, make sure to stir occasionally to prevent burning.
3. Fill hot jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Use an air bubble remover to remove all air bubbles, add additional simple syrup as needed.
4. Using a clean wet dish towel wipe the rims of the jars, add warmed lids and rings to finger tight.
5. The processing time is determined based on your elevation, see the charts below.

Notes

1. Make an ascorbic acid solution consisting of 3 cup lemon juice to 12 cups of water.
2. Raw packing the slices will make for a poor quality product. The apple slices which have been slightly precooked maintain their shape better than raw slices. In addition to this, raw pack any fruit will cause it to float once it has been processed.

Preserving apples by canning it allows you quick access to cooking and baking with it.

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Printable Recipe Card – Apple Canning Recipe

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Yield: 7 quarts

Canning Apples | Ideal to Use for Baking and Cooking

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Canning apples is a great method to use in preserving the apple harvest. This is apple canning recipe is ideal when baking with apples is desired. Simple open a jar and use with your favorite apple recipes.

Prep Time 25 minutes

Canning Time Steam or HWB Canner 20 minutes

Total Time 45 minutes

Ingredients

• 19 pounds crisp apples
• 2 cups sugar
• 15 cups water
• 3 cups lemon juice, bottles or freshly squeezed
• 12 cups water

Instructions

1. Wash, peel, and core the apples making sure to reserve the peels and cores. To prevent discoloration, place the sliced apples into water containing an ascorbic acid solution.
2. In a large saucepan add sugar and water to make the simple syrup. Add the fruit slices and boil for 5 minutes, make sure to stir occasionally to prevent burning.
3. Fill hot jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Use an air bubble remover to remove all bubbles, add additional simple syrup as needed.
4. Using a clean wet dish towel wipe the rims of the jars, add warmed lids and rings to finger tight.
5. The processing time is determined based on your elevation, see the charts below.

Notes

Equipment

• Stock Pot

• Jar Funnel

• Air Bubble Remover

• Steam or Hot Water Bath Canner

• Regular Mouth Quart (or pint size Mason jars)

Make an ascorbic acid solution consisting of 3 cup of lemon juice to 12 cups of water.

Raw packing apples makes a poor quality products. In addition to this, raw pack apples contain a lot of air, which will cause the slices to float once processed.

Nutrition Information:

Yield:

7

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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