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
That is the way I've always prepared apples. But I
have noticed that with the slices so thin the apples tend to
very soft after processing. (I live at high altitude and my
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
still highly recommend the slicer. It is an incredible time
saver. But using a knife the old fashioned way may just suit
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.
your canning supplies
- 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
Peel, core and slice your apples. Use an apple
peeler or just a knife.
Apples may be either Raw or Hot packed.
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
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
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
the canner to keep warm. Prepare the next jar.
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.
Wipe the rims
clean, remove any air bubbles and place your lids.
For more details follow water
pints or quarts for 20 minutes.
Adjustments for Boiling
Water Bath Canner
|Altitude in Feet
||Increase processing time
|| 5 minutes
Canning with Splenda
Apple Pie Filling
Cherry Pie Filling
Cherry Rhubarb Pie Filling
Canning Guava Fruit
Canning Asian Pears
Apple Chutney Recipe
Canning Apples back to Canning Fruit
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Simply Canning Home Page
Canning Books by Sharon
I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
See my Full Disclaimer here.