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.

how to can apples

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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 many delicious food items. Take for example, sauteed 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.

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

Selecting the Best Preserving Apples

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

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

How to Can Apples

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 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
canned apples slices

Ingredients

This fall fruit can be canned in either water, a light simple 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

  • Non-reactive pot and sauce pan – stainless steel, enamel Dutch Oven, copper jam pot
  • Jar funnel
  • Air bubble remover
  • Steam canner or hot water bath canner
  • 7 regular mouth quart or 9 regular mouth pint jars
  • 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 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 of lemon juice to 12 cups of water.
  2. Raw packing the slices will make for a poor quality product. The 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.
Style of PackJar Size0 – 1,000 ft1,001 – 3,000 ft3,001 – 6,000 ftAbove 6,000
HotPints or Quarts20 min253035
STEAM OR HOT WATER BATH CANNING SLICED APPLES
Type of PackJar SizeCanning Time0 – 2,000 ft2,001 – 4,000 ft4,001 – 6,000 ft6,001 – 8,000 ft
HotPints and Quarts8 mins6 PSI7 PSI8 PSI9 PSI
DIAL GAUGE PRESSURE CANNING APPLE SLICES

My Book

For additional tip, trick, and recipes on how to preserve foods grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest. Whether you are a novice or seasoned home food preserver my book has something for everyone. Learn how to can, ferment, dry, cure, freeze, and store raw the harvest as a sustainable homesteader would.

Copies of The Farm Girl's Guide to Preserving the Harvest can be purchased online at the following sites, Amazon, Barnes and Noble, Target, Walmart, Books a Million, and on my website

Printable Recipe Card – Apple Canning Recipe

To make things easier, enjoy this printable recipe card for your convenience!
Print Recipe
4.25 from 4 votes

Canning Apples | Ideal to Use for Baking and Cooking

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 Time25 mins
Canning Time Steam or HWB Canner20 mins
Total Time45 mins
Course: Canning
Cuisine: American
Keyword: apple canning recipe, baking with apples, canning apples
Servings: 7 quarts
Cost: $10

Equipment

  • Stock Pot
  • Jar Funnel
  • Air Bubble Remover
  • Steam or Hot Water Bath Canner
  • Regular Mouth Quart (or pint size Mason jars)

Ingredients

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

Instructions

  • 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.
  • 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.
  • 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.
  • Using a clean wet dish towel wipe the rims of the jars, add warmed lids and rings to finger tight.
  • The processing time is determined based on your elevation, see the charts below.

Notes

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.

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

canning apples
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Comments

  1. Donna Richey says

    Confused with the recipe. When do you put the lemon in the apples. I have one for apple pie and once you use the clear gel and cook, when its thick you add the lemon juice to it and then the apples. When and how is the lemon juice added to these apples? Thanks

  2. Shelia Kirby says

    It’s fairly easy to do except for the 1 question. Do wash the apple slices in the lemon bath before putting them in sugar pot?

    • Ann Accetta-Scott says

      The apples are peeled, sliced, and then added to the lemon water. This prevents them from browning as you process the rest of the apples.

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