Canning Apples

It will take approximately 19 lbs of apples to can 7 quart jars.  Apples can safely be canned in a water bath canner.

Granny Smith is good if you are using them for pies. Rome, Gala, Fuji all are good for everyday canning.  Red and Golden delicious are a little soft, but I use just about any of them that I have.  You can mix them up as well.  My family loves what we call fried apples with biscuits for breakfast, so this is something I make a lot of.

You can also open a jar and add spices and thickener for a quick apple pie.

You will Need:

Apples

Syrup for packing (Click here to see my post on how to make syrup)

Canner

Jars & Lids

Jar lifter

Apple peeler or a good knife

And of course towels, and all the other little things you dig out for a day of canning.

I like using an apple peeler simply because it is fast.  I don’t like the fact that the slices are way to thin.  I remove the corer and just use mine for peeling and then take a knife or apple corer to finish them. 

Once sliced, you should put them in a solution of 5 parts water and 1 part lemon juice to keep them from turning brown until you are ready to pack them into jars or use fruit fresh.

Get your jars sanitized by running them through a cycle in the dishwasher or by placing them in a large pot covered in water and keep them gently boiling until ready to fill. (Note: It is not necessary to sanitize jars if they are being processed for more than 10 minutes, but they do need to be hot when you fill them.)

Make your syrup and keep it warm until ready to cover your apples. (See my post for a variety of syrups)

The Stainless Steel Apple corer works great once you get them peeled.

Methods:

Raw Pack Method

1. Pack apples into jars, leaving ½ inch headspace
2. Gently shake down to help remove air and cover with syrup still leaving ½ inch headspace.
3. Wipe the jar rims with a clean paper towel dipped in white vinegar.
4. Put on lids and rings.  Tighten finger tight
5. Place jars in water bath canner and process both pints and quarts for 20 minutes
6. Adjust time according to your elevation (See my post with charts)

 Hot Pack Method

1. Place apples in small batches in a stainless steel pot and cover in water. (Some people just go ahead and put them in the syrup and bring both to a boil together.  either way works well)
2. Bring to a boil over medium high heat and boil gently for 5 minutes.
3. Pack in clean sterilized jars and cover in syrup leaving ½ inch headspace.
4. Wipe jar rims with a clean paper towel dipped in white vinegar.
5. Put on lids and rings.  Tighten finger tight.
6. Place jars in water bath canner and process both pints and quarts for 20 minutes.
7. Adjust time according to your elevation (See my post with charts)

I prefer the hot pack method.  I have found that I get better quality this way. 

When time is up, remove canner lid and let sit for at least 5 minutes.  Place jars on counter to cool for 24 hours. 

Label and store in a cool, dark place.