When apple season arrives, one of the easiest ways to enjoy apples later on, is to can them. Learn how to easily preserve your own apple slices.
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To Can Your Apple Slices You Will Need:
- apples
- apple peeler/corer/slicer tool or peeler and knife
- water
- ascorbic acid (or citric acid)
- large bowl
- pint or quart jars
- canner (hot water bath or Steam Canner)
- canning tools (tongs, ladle, etc.)
- simple syrup
- potholders
- towels or cooling rack
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Processing Times Based upon Elevation:
This chart shows you how long to process your jars, based upon the elevation where you are.
| Jar Size | 0-1000 feet | 1001-3000 ft | 3001-6000 ft | above 6000 ft |
| pints | 20 minutes | 25 minutes | 30 minutes | 35 minutes |
| quarts | 20 minutes | 25 minutes | 30 minutes | 35 minutes |
Simple Syrup for Canning
The type of syrup you use is up to you, however I like to use a light syrup. I don’t want much added sugar, since I will be using these apples for other recipes later on.
To make this light simple syrup, combine 5 1/4 c water and 1 1/4 sugar.
Bring it to a gentle boil, stirring the sugar until it is dissolved. That’s all you need to do! This makes 6 1/2 cups of syrup to use for the apple canning recipe.
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Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Canning Sliced Apples
Ingredients
- 11 lb apples, firm, sweet apples like fuji or gala
- water
- ascorbic acid
- 1 batch simple syrup, see article above
Instructions
- To begin, you will peel, core and slice your apples. As you slice them, place them in a large bowl of water with a teaspoon of ascorbic acid per gallon of water. This will keep your apples from browning.
- Once you have prepared all of your apples, drain and rinse them.
- Please the apples in a large stock pot with the simple syrup.
- Bring it to a boil, and cook for 5 minutes.
- Ladle the apples and liquid into pint jars, leaving 1/2 inch head space.
- Wipe the rims of the jar with a damp rag that has been dipped in white vinegar. This ensures that there is no residue, and your lids can seal properly.
- Close with lids and rings.
- Process the jars in a hot water bath canner or steam canner for 20 minutes. (See chart above for elevation adjustments or for using quarts.)
- Place the jars on a cooling rack or counter lined with towels, in a draft-free location for 12-24 hours.
- Remove the rings, test the seals and label the jars.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
Fantastic recipe. Very easy to follow. All information was provided and the layout/recipe was so easy to read and to refer to when needed. Getting ready to can more to sell at festivals!
I just harvested apples from my young tree yesterday (first yield since I planted it 4 years ago). I will be doing your method of canning them tomorrow, I can’t wait. Thank you for all of your videos and shares of your life. I feel like you’re an old friend already. Blessings to you and yours.
I so enjoy your videos! Thank you for sharing your recipes, patterns and ideas. I am looking for PTO getting some apples and preserving them for winter. May God keep you and your family safe & well.
Thank you Meg!