Canning Sliced Apples
Processing method: Water Bathing
Processing time: Process for 20 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- Lemon Juice
- Water bath canner
- 9 pint sized canning jars
- Canning tools: lid lifter, jar lifter, canning ladle, funnel, and bubble popper
Basic kitchen supplies such as a large sauce pot, large prep bowl, small pot, kitchen towels, large slotted spoon, tongs, peeler, knife, and a cutting board
Canning apples is a great way to preserve the fresh autumnal flavor of in-season apples throughout the year. Home canned apple slices are very versatile because they can be used in just about any sliced apple recipe. Canned apples can also be enjoyed right out the jar! The best apples for canning are freshly harvested, local apples. Apples found out of season in the stores have been kept in storage, which affects the freshness, crispness, and juiciness. Any apple that is considered a “pie apple” will hold its shape very well and maintain a firm texture during and after the canning process. Avoid using slightly damaged or softer apples for slicing, these apples can be turned into canned applesauce.
Canned apples can be prepared using many different types of canning liquids. You can preserve apples in a sugar syrup, honey syrup, apple juice, white grape juice, or my go to extra light syrup. This is my go-to because it matches the sweetness of the apples without covering up the fruits natural flavor profile. I typically use cane sugar but maple syrup and honey can also be substituted with excellent results.
First step when canning apples is to prepare the fruit. Remove the skin, core the apple, and cut into uniform slices. Try to keep the slices the same size to help ensure the slices cook evenly once they have been added to the canning liquid. You want to aim for at least ½ inch thick slices, so that they keep their shape during cooking. To prevent the apple slices from turning brown, toss them into a bath of acidulated water as you work. Simply add a generous splash of lemon juice to a bowl of cool water (about 1 tablespoon of lemon juice per cup of water) or stir 1/2 teaspoon of ascorbic acid into 1/2 gallon of water.
As you’re peeling and slicing the fruit, begin to heat a water bath canner. At the same time, using a different pot, prepare the canning liquid. If you’re making extra light syrup, combine 10 1/2 cups water and 1 1/4 cups sugar in a pot and bring to a boil. This amount of canning syrup is ideal for a 7-quart canner batch from approximately 19 pounds of apples. Once the syrup comes to a boil, strain the apples from the lemon juice/ascorbic acid water and add them straight to the boiling canning liquid. Cook the apple slices for 5 minutes in the liquid, stir occasionally to prevent browning. Use tongs and pack the hot apples into your jars. Use the canning funnel and ladle to pour the hot syrup over the apples maintaining a ½ inch headspace. This step created a vacuum seal that prevents any remaining air in the jar or from the apple slices from getting trapped and bubbling over as it expands. After you add the lids, process them in a water bath canner (usually for about 20 minutes). Finally let the jars cool, test the seals, and then you're good to store them away!
Syrup for 9 Pint Sized Jars:
- Very Light: 6 1/2 cups water and 3/4 cups sugar
- Light: 5 3/4 cups water and 1 1/2 cups sugar
- Medium: 5 1/4 cups water and 2 1/4 cups sugar
- Heavy: 5 cups water and 3 1/4 cups sugar
- Light Honey: 7 cups water and 1/2 cups mild honey
Syrup for 7 Quart Sized Jars:
- Very Light: 10 1/2 cups water and 1 1/4 cups sugar
- Light: 9 cups water and 2 1/4 cups sugar
- Medium: 8 1/4 cups sugar and 3 3/4 cups sugar
- Heavy: 7 3/4 cups sugar and 5 1/4 cups sugar
- Light Honey: 11 cups water and 1 cup honey
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