Whether for apple crisps, apple pies, or mid-winter oats, canning apples is one of the easiest (and most satisfying) ways to preserve a fall harvest. Here's exactly how to can apples in a water bath canner for year-round enjoyment.
Jump to:
- How to can apples for storage
- How many apples do you need to can 9 pints of apple slices?
- How to make a simple syrup for canning apples
- Can you raw pack apples for canning?
- Do you need lemon juice to can apples?
- Do you have to add sugar when canning apples?
- Which apples are best for canning?
- 📖 Recipe
- Is it safe to water bath can apples?
- Why are my canned apples mushy?
- How long will home canned apples last?
- Can you can apples without syrup?
- Should apples be blanched before canning?
- Do you have to peel apples for canning?
- 💬 Comments
How to can apples for storage
Canning apples is surprisingly straightforward, and requires fewer supplies than you might expect; you won't need a pressure canner, citric acid, or even sugar. In fact, all you technically need to can apples are canning jars and a water bath canner. That said, canning apples with at least a little added sugar and lemon juice yields better results.
Here's everything you'll need to get started:
- Water bath canner
- Clean mason jars and new lids
- Sugar
- Water
- Lemon juice
Canning apples can be tedious, but it is simple. This post will break down the process step-by-step, but here's an overview:
- Wash, core, and peel the apples
- Cut the apples into slices
- Boil the apple slices
- Pack the still-hot slices into jars
- Top off the jars with simple syrup
- Can using a water bath canner or pressure canner
To start, wash, peel, and core your apples. (You can save the scraps to make apple scrap vinegar.) To prevent browning, fill a large bowl halfway with water and a couple tablespoons of lemon juice. As you cut the apples into slices, deposit them into the water.
Next, get ready to boil the apple slices. Transfer the apple slices to a pot and top them off with either water or simple syrup, at a rate of one pint per five pounds of apple slices. Bring this to a boil and let it cook, stirring now and then, for five minutes.
Now, you can pack the apple slices and simple syrup (or water) into the jars. If you're using pint or quart jars, leave ½-inch headspace. Use a knife or something similar to carefully free any trapped air bubbles from between the apples and the sides of the jars. Wipe the tops of the jars with a clean, dry towel, and screw on the lids until 'fingertip tight.'
To process the jars in a water bath canner, keep them submerged for at least 20 minutes. According to the National Center for Home Food Preservation, you'll need to process them a bit longer depending on your altitude:
- 0 - 1,000 feet: 20 minutes
- 1,001 - 3,000 feet: 25 minutes
- 3,001 - 6,000 feet: 30 minutes
- 6,000 + feet: 35 minutes
When the jars are done processing, let them sit to cool for 24 hours. If a jar hasn't sealed, remove its lid, wipe down the rim of the jar, and let it cool before making a second attempt.
How many apples do you need to can 9 pints of apple slices?
For 9 pints of canned apples slices, you'll need about 12 pounds of apples. That works out to 1 peck of apples for 9 pints of canned apple slices. Because apple size varies greatly, that could be as few as 30 store-bought apples or as many as 45 organic apples.
How to make a simple syrup for canning apples
The apple variety that you're canning will determine how strong of a simple syrup you'll want to use-- or whether you want to use a simple syrup at all.
Very sweet apples, especially when intended for use in applesauce, apple butter, or for snacking, won't need to be canned in simple syrup. On the other hand, very tart apples will benefit most from at least a light, 10% simple syrup solution. Any apples intended to be used for pies, tarts, or crisps should be canned in simple syrup, as this will help them to stay crisp for as long as possible.
To make a light simple syrup for a 9-pint canner load, use 5 ¾ cups of water and 1 ½ cups of sugar. (For a very light, 10% solution, halve the sugar; for a heavier syrup, double it.)
Can you raw pack apples for canning?
Technically, you can raw pack apples for canning in a water bath canner or pressure canner. However, raw packs don't work well for apples-- the air trapped in the slices, if they're not blanched or par-boiled, can cause them to rise to the top of the jar. This is called "fruit float," and it makes it harder to get a good seal on the jar.
Do you need lemon juice to can apples?
Because apples are naturally acidic, you don't need to add lemon juice or citric acid to them before canning. However, placing the apples in a bowl of water and lemon juice as you slice them will help to prevent them from browning. Similarly, adding lemon juice and simple syrup to the jars can help the apples to retain their color over time.
Do you have to add sugar when canning apples?
You don't have to add sugar when canning apples, as it isn't used as a preservative. However, using a simple syrup solution can help improve the flavor of very tart varieties of apples, as well as help the apples to retain their color and crispness.
If you intend to use the canned apple slices to make unsweetened applesauce, it would make sense to skip the sugar. But if your apple slices are bound for pies, tarts, or crumbles, it would be worth using at least a light simple syrup (10% sugar solution).
Which apples are best for canning?
The apple varieties that are best for canning are ones that are crisp and will have the best chance of retaining their texture. Mealy apples will not hold up well to boiling or long-term storage. Some popular, crisp varieties include:
- Honeycrisp
- Pink Lady
- Golden Delicious
- Cortland
- Fuji
- Jonathan
- McIntosh
- Empire
- Braeburn
- Granny Smith
📖 Recipe
Canning apple slices
Ingredients
- 12 lbs apples
- 5 ¾ c water
- 1 ½ c sugar
- 1 tablespoon lemon juice
Instructions
- Fill a large bowl halfway with water and 1 tablespoon of lemon juice
- Wash, peel, and core apples
- Slice apples, adding them to the bowl of water as you go
- Combine 5 ¾ c water and 1 ½ c sugar in a large pot. Heat and stir until combined. (This makes a light, 20% simple syrup. For a very light syrup, halve the amount of sugar. For a medium syrup, double it.)
- Add apple slices and bring to boil. Boil for 5 minutes, stirring occasionally to prevent burning
- Transfer apple slices and hot simple syrup into pint- or quart-sized mason jars, leaving ½-inch headspace
- Wipe the rims of the jars clean with a dry towel. Put on lids and screw tops and tighten with fingertips until just closed.
- Place jars in water bath canner, submerging by about an inch. Bring to a boil and process for a minimum of 25 minutes. (If you're 1,001-3,000 feet above sea level, process for 25 minutes; for 3,001-6,000 feet, process for 30 minutes; for 6,000+ feet above sea level, process for 35 minutes.)
- Once the water has cooled, remove the jars and let them cool. If any seals have failed, clean the rims of those jars, replace with undamaged lids, and process again.
- Store in a cool, dry, and dark location away from heat sources and sunlight. Apples should store well for a year and be eaten within two.
Notes
- Check the jars' seals within a few hours of removing them from the water bath. Any jars with failed seals should be re-processed in under 24 hours.
Is it safe to water bath can apples?
Water bath canning is safe for apples, thanks to their natural acidity. As a highly acidic fruit, apples can be canned using either a pressure canner or a water bath canner. It's lower acidity produce, like pumpkin, that can only be safely canned using a pressure canner.
Why are my canned apples mushy?
Canned apples can become mushy if they have been stored improperly, stored for longer than a year, or if they were made from a variety that doesn't store well. If your canned apple slices do get mushy, they're probably still good to use for homemade applesauce or apple butter.
To keep canned apples crisp, here are a few tips:
- Store them in a cool, dry, and dark place out of even indirect sunlight
- Choose a crisp apple variety, like Honeycrisp, Golden Delicious, or Pink Lady
- Avoid over-blanching the apples when preparing them for canning
- Enjoy them within a year of canning
How long will home canned apples last?
When stored properly, home canned apples will store well for a year and should be eaten within two years. You can help the apple slices retain their quality longer by storing them in a cool, dry place out of sunlight. Best practice is to store your canned goods somewhere dark and consistently cool. Be sure to avoid storing your canned apples near a heat source like a range or furnace.
Can you can apples without syrup?
You can safely can apples in water instead of simple syrup. Simple syrup can help improve the flavor of very tart varieties, though, as well as the color and crispness of apple slices. Canning apple slices in sugar-free, hot water is ideal for varieties that are naturally quite sweet and are either going to be eaten within a few months or made into applesauce or apple butter.
Should apples be blanched before canning?
Apples should be washed, peeled, cored, and par-boiled before canning to avoid fruit float. Raw packs don't work well for fruit like apples, as the air left within the apple slices will cause them to float to the top of the jar.
Do you have to peel apples for canning?
Peeling apples before canning reduces the risk of bacteria growing in the jar, so it's a necessary step in the process and shouldn't be skipped.
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