Canning Apples | Ideal for Cooking and Baking

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.

apple canning recipe

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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 can be transformed into anything delicious. Aside from baking with apples what about a family size serving of applesauce for dinner? Or sautéed apples in butter and cinnamon to go along with homemade waffles?

In truth, the options are endless when an apple canning recipe like this one is put-up. Here’s a few apple recipes for you to try.

Selecting the Best Preserving Apples

There are a plethora of apple varieties on the market, but only a small handful are best for canning. Also, keep in mind, because the apples are first canned and then used for baking and cooking, you’ll want to select the crispy apples available. The following apples can well, but this is a small list of what’s available:

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

For planning purpose

  • 19 pounds of apple will fill 7 quart size jars
  • 13 pounds of apples 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 pound of apples

baking with apples

Canning Apples – Ingredients

Apples can either be canned in either water, a light simple syrup, maple syrup, or even honey.

Now, let me give you a tip, apples which are canned using just water do not contain a preservative; sugar is a preservative. The lack of a preservative impacts the ability for how long the fruit will be able to maintain its shape as it sits.

Natural sweeteners such as honey or maple syrup can act as a preservative, however, the apples will take on the flavor of these items. Is that a big deal? Absolutely not.

  • Apples, 5 pounds

Extra Light Simple Syrup

  • Organic Granulated Sugar, 1 cup
  • Water, 4 cups

Ascorbic Acid Solution (to prevent browning)

  • Lemon Juice, bottled, 1 cup
  • Water, 4 cups

Canning Apples – Equipment
  • Stock Pot
  • Jar Funnel
  • Air Bubble Remover
  • Steam or Hot Water Bath Canner
  • Regular Mouth Quart (or Pint) size Mason Jars
Canning Apples – Instructions
  1. Wash, peel, and core apples. To prevent discoloration, slice apples into water containing ascorbic acid solution.
  2. In a large saucepan add sugar and water to make the simple syrup. Add the apple pieces, and boil for 5 minutes. Make sure to stir occasionally to prevent burning.
  3. Fill hot jars with hot apple slices and hot syrup or water, leaving 1/2-inch headspace. Add lids and rings to finger tight. The processing time is determined based on your elevation, see the chart below.

Notes

  1. Make an ascorbic acid solution consisting of 1 cup of lemon juice to 4 cups of water.
  2. Raw packing apples make for a poor quality product. Apples which are slightly precooked maintain their shape better. In addition to this, raw pack apples contain a lot of air, which will cause the apples to float once processed.
Process time for Canning Apples, sliced in a steam canner or boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 3,000 ft 3,001 – 6,000 ft Above 6,000
Hot Pints or Quarts 20 min 25 30 35

Process Times for Canning Apples, sliced in a Dial-Gauge Pressure Canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Hot Pints or Quarts 8 6 7 8 9
Grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest.

From my farmhouse kitchen to yours, an easy to comprehend guide which walks you though every phase of home food preservation. Learn  how to can, dry, ferment, cure, freeze, and storing fresh foods for long term storage. Included you will also find some of my favorite preserving recipes!

Crockpot Apple Butter with Canning Tips

Printable Recipe Card – Canning Apples
To make things easier, enjoy this printable recipe card for your convenience!
Print Recipe
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Canning Apples | Ideal to Use for Baking and Cooking

Equipment

  • Stock Pot
  • Jar Funnel
  • Air Bubble Remover
  • Steam or Hot Water Bath Canner
  • Regular Mouth Quart (or Pinsize Mason Jars

Ingredients

  • 5 pounds Apples

Extra Light Simple Syrup

  • 1 cup Organic Granulated Sugar
  • 4 cupss Water

Ascorbic Acid

  • 1 cup Lemon Juice, bottled
  • 4 cups Water

Instructions

  • Wash, peel, and core apples. To prevent discoloration, slice apples into water containing ascorbic acid.
  • Place drained slices in large saucepan and add very light, or medium, simple syrup. Boil 5 minutes, stirring occasionally to prevent burning.
  • Fill hot jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Add lids and rings to finger tight. Process jars based on your altitude, see processing time in original blog post.

Notes

Make an ascorbic acid solution consisting of 1 cup of lemon juice to 4 cups of water.
Raw packing apples make poor quality products. In addition to this, raw pack apples contain a lot of air, which will cause will cause them to float once processed.

canning apples

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