Canning Apples

Canning apples is one of my favorite activities every fall! Having canned apples at my fingertips during the winter months allows me to put together an apple pie, crisp or cobbler in just a few minutes! Let me show you how simple canning apples is!

What Are the Best Apples for Canning?

Great question!

Jonagold, Braeburn, Granny Smith, Gala, Golden Delicious, McIntosh, Cortland, Red Delicious and Pink Lady all make great choices to can!

You want a nice, firm apple that will hold up to the processing!

What Supplies Will I Need for Canning Apples?

Apples are a high-acid food and require a water-bath canner for processing.

10-12 pounds of fresh apples
Water-bath canner
Quart jars, lids and rings (wide-mouth will be easier to work with)
Canning utensils
Sharp paring knife or peeler
Large pot to boil syrup and apples
Sugar
1 tbps. Lemon juice

Preparing Your Canning Equipment and Jars

Begin by examining your canning jars to make sure they don’t have any chips or knicks, especially around the mouth. This could keep your jar from sealing properly or even breaking in the canner.

Wash your jars, lids and rings in hot, soapy water and then rinse well. Set your rings aside and then place your lids in a pan of water on low heat (do not boil!)

Place your jars into the water bath canner, fill the jars and the canner (about 70% full) with water and heat on the stove. The water should be hot, but not boiling. Keep the jars in the canner until you are ready to use them.

Remove one or two jars at a time to fill, returning them to the canner to stay hot and then take more jars to fill.

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First, you’re going to need some fresh apples to can, whether you pick them yourself from an orchard or buy them from the store.

These were purchased from Meijer at .88 cents a pound on sale, so I bought a bunch!

Wash, peel and slice fruit.

Slice apples into 1/4-1/2″ thick slices, whatever you prefer, but small enough to get into your jars.

Treating the slices with a little lemon juice while you’re peeling (a tablespoon or two should be plenty, just mix the apples around) will keep them from darkening.

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Making Syrup for Canning Apples

You will need to make a light or a medium syrup to can your apples in.

Combine the sugar and water in a large pot, on medium-high heat, and stir until the sugar dissolves completely.

Bring this mixture to a boil and then reduce the heat.

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While the syrup is hot, drain the apples of the lemon juice and gently place them in the syrup to boil for 5 minutes.

The apples are ready to be canned now.

Remove one or two jars at a time and work to fill them.

Pack hot fruit into hot jars, leaving 1/2″ head space.

Then, carefully ladle hot syrup over the fruit, leaving 1/2″ head space.

Remove air bubbles with a spatula and wipe jar rims with a clean cloth.

Place lids and rings on jars and replace in canner. Remove one or two more jars and continue until all the jars are full.

Then proceed to process quarts or pints in a water-bath canner for 20 minutes. Once time is complete, remove the canner from heat and let sit for 5 minutes before removing jars.

Remove jars carefully with a jar lifter and set on a kitchen towel to cool.

I love canning apples without any spices so that they can be easily used in almost any apple recipe, especially apple pie!

How Can I Use Canned Apples?

You can use these canned apples in just about any recipe that calls for apple!

Personally, I like to use them right out of the jar!

As a side dish, of sorts, I’ll empty a jar or two of apples in a frying pan, add a teaspoon of butter or ghee, a dash of cinnamon and let them fry. Talk about glorious!!

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But there’s a lot more you can do with these canned apples…