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.
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
Watch this Episode Here:
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.
More Helpful Links:
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
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
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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!