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:
- apple peeler/corer/slicer tool or peeler and knife
- 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
- 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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Canning Sliced Apples
- 11 lb apples, firm, sweet apples like fuji or gala
- ascorbic acid
- 1 batch simple syrup, see article above
- 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.
Nutritional information is auto-generated and the accuracy is not guaranteed.