Canning Apples

Jona-Golds are what we use for canning apples. But there are MANY varieties that will work. Gala, Granny Smith, Honey Crisp…..mmmmm. Honey Crisp apples are my favorite for eating fresh.

Apples are an acid food and can be safely water bath canned.

For canning apples I've always recommend using an apple peeler corer slicer.

That is the way I've always prepared apples. But I have noticed that with the slices so thin the apples tend to get very soft after processing. (I live at high altitude and my processing time is long)

If I you are going to use these for apples pie you may want your pieces to be a bit thicker than the slicer will make. But it works fine for apple crisps or just heating and sprinkling on some cinnamon sugar.

I still highly recommend the slicer. It is an incredible time saver. But using a knife the old fashioned way may just suit your needs better.

If you use one, see instructions on that came with it. If you do not have one just prepare your apples the old fashioned way… With a knife.

Prepare

Gather your canning supplies

water bath canner
canning jars
canning seals and rings
jar lifter
canning funnel
large pot or blancher
bowls
large spoons
sharp knife
towels and dish cloths

Ingredients

Apples - You will need about 19 pounds for one canner load of 7 quarts
Sugar to taste

Syrup for Packing

Prepare light or medium syrup. I prefer light syrup. Simply heat water and sugar in a sauce pan until sugar dissolves.

Light – 2 cups sugar to 1-quart water
Medium -3 cups sugar to 1-quart water

You can also make a syrup with honey if you don't want to use processed sugar.

light - 1 1/2 cups honey to 4 cups water
medium - 2 cups honey to 4 cups water

Procedure

Peel, core and slice your apples. Use an apple peeler or just a knife.

Apples may be either Raw or Hot packed.

To prevent browning you can treat your apples with ascorbic or citric acid. This should be available at the grocery store. Follow the instructions on the package

Raw Pack

Fill one jar at a time as you peel, core, and slice. As soon as jar is full, cover the apples with syrup. This prevents apples from browning.

Place your canning rack in your water bath canner but have it up out of the water. When your jar is full remove air bubbles, clean the rim, and put the lid on. Place jar in the rack above the hot water in the canner to keep warm. Prepare the next jar.

Hot pack

After peeling, coring and slicing apples, place in a large pot with a light syrup and bring to a boil.

Fill jars with hot fruit and cooking liquid, leaving 1/2-inch head space.

canning apples

Wipe the rims clean, remove any air bubbles and place your lids.

For more details follow water bath canning instructions.

Process

pints or quarts for 20 minutes.

Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet	Increase processing time
1001-3000	5 minutes
3001-6000	10 minutes
6001-8000	15 minutes
8001-10,000	20 minutes