Canning apple slices at home is an easy way to enjoy the autumnal flavor of in-season apples throughout the entire year.
Best Varieties of Apples for Canning
Honeycrisp apples work exceptionally well for canning. They hold their shape through cooking and have amazing flavor.
Syrup for Canning Apples
Canned apples can be prepared using several different types of canning liquid. Fruit juices such as apple, pear, and grape as well as homemade canning syrups, are all good options to explore.
While it is possible to use plain water as a canning liquid, I find that it mutes the flavor of the apples considerably, undermining all your hard work and canning preparation.
Extra light syrup is my go-to liquid when I’m canning most kinds of fruit.
It’s sweet but not exceedingly so, and it matches the sweetness of the apples without covering up any of the fruit’s bright flavor profile. I typically use cane sugar but maple syrup and honey can also be substituted with excellent results.
How to make extra light syrup for canning apples:
For a 7-quart canner batch use 10 1/2 cups water and 1 1/4 cups sugar
For a 9-pint canner batch use 6 1/2 cups of water and 3/4 cup sugar
If you prefer a sweeter or heavier syrup for canning, check out this canning syrup table for further instructions.
How to Can Apples
Ways to Use Home Canned Apple Slices
Once the canning process is complete, it’s time to enjoy the fruits of your labor!
Top yogurt, muesli, or oats with canned apple slices, adding an optional sprinkle of golden raisins and pinch of cinnamon for a comforting breakfast on cold mornings.
Canned apples work particularly well in dessert recipes, especially in apple crumbles and crisps, quick breads, bars, and yeasted coffee cakes. Unless otherwise specified, I recommend draining the canned apple slices before using them in a baking recipe as they absorb (and release) a surprising amount of canning liquid.
My all-time favorite way to use home-canned apple slices is in a simple compote (such as this recipe for apple compote from the New York Times). Apple compote, which is essentially a less refined but equally-as-tasty take on fresh applesauce, is delicious when served warm on top of pancakes, folded into crepes, or piled onto homemade waffles.
In my opinion, however, there’s no better use for apple compote than spooning it over a generous scoop of creamy vanilla ice cream.
Canning Apple Slices
This easy method for making canned apple slices means you'll be able to enjoy the flavor of in-season apples all year round.
Ingredients
- 19 pounds apples (roughly 40 to 55 apples, depending on size)
- Canning syrup, juice, or water *see note
- (Optional: lemon juice or ascorbic acid to prevent browning)
Instructions
1. Prepare a water bath canner.
2. Prepare apples for canning by peeling the fruit and then cutting it into uniform slices (approximately 1/2 inch thick).
3. As you work, place the peeled and sliced apple pieces into a bowl of cool water with a generous splash of lemon juice to prevent browning (or dissolve 1/2 teaspoon absorbic acid into 8 cups of cool water).
4. Bring a pot of your preferred canning liquid to a boil (see note below on canning liquids).
5. Remove apple slices from water and drain off any excess liquid.
6. Carefully add the apple slices to the boiling canning liquid and cook for 5 minutes, stirring occasionally, until the apples are heated through. Be sure to stir gently, so that the apple slices don't fall apart.
7. Pack the apples into canning jars, being mindful to leave 1/2 inch headspace. Ladle canning liquid over the top of the apple slices while maintaining a 1/2 inch headspace.
8. De-bubble canning jars and make any final headspace adjustments before capping the jars with 2 part canning lids.
9. Process the jars in a water bath canner for 20 minutes for both pints and quarts. (Recipe is written for a 7-quart canner batch below 1000 feet in elevation, see notes for other batch sizes and elevations).
10. Once the canning time is complete, remove the jars and cool on a towel on the counter. After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use.
Sealed jars of properly canned apple slices will maintain peak quality in the pantry for 12 to 18 months.
Notes
Batch Size ~ It takes roughly 19 pounds of whole apples to fill a canner batch of 7 quarts (about 2 3/4 pound per quart). For pints, estimate 12 3/4 pounds of apples for a 9-pint canner batch (or about 1 1/4 pounds apples per pint).
Canning Syrup for Apples ~ Apples can be canned in a variety of liquids, including plain water or fruit juices (apple, pear, or grape). Keep in mind that if you plan on using fruit juice, apple juice will preserve the flavor of the apples the most effectively.
Most people choose to can apples in a syrup of some kind, and I prefer canning in an extra light syrup that uses 10 1/2 cups water and 1 1/4 cup sugar for a 7-quart canner batch. For a table with various syrups from extra light to heavy, and various batch sizes (quart and pint) please see this canning syrup table.
Adjusting for Altitude ~ The standard processing times for canning sliced apples is 20 minutes for both pints and quarts if under 1,000 feet in elevation.
For 1,000 to 3,000 feet times are 25 min for pints and quarts.
For 3,000 to 6,000 feet times are 30 min for pints and quarts.
Above 6,000 feet times are 35 min for pints and quarts.
Ways to Preserve Apples
Looking for more ways to preserve apples this season?
- Canning Apple Cider
- Apple Cider Syrup
- Apple Butter
- Canning Applesauce
- Apple Wine
- Hard Cider
- Apple Jam
- Canning Apple Pie Filling
- Homemade Apple Cider Vinegar
Fall Canning Recipes
Ann
Hate water bath. Can I pressure can? What pounds 5 or 10? Minutes!
Administrator
You can process at 8 minutes for pints or quarts. 5 pounds for 0 to 1,000 feet and 10 pounds for over 1,000 feet.
rek
Hi! I processed a lot of apples recently, and while doing it I was wondering why remove the skin from the apples? Doesn’t the skin have the most nutrition? It is just an aesthetic thing? Would love to hear your thoughts on this. I haven’t found anything online saying why the skin has to come off, especially if its organic.
Administrator
This is actually more about the bacteria load and the fact that the recipes that have been tested for safety have been done with apples that have been peeled.
Jackie Forestieri
I only canned apple slices because I got a whole bushel of apples this year, and I didn’t realize how many apples that is! I just wanted to finish preserving them before the apples went bad! And actually… I tried some with yogurt, and found out that canned apple slices are 100% delicious! I will make them again. Thank you for your clear guidance!
Administrator
You’re very welcome. So glad you enjoyed the post.
Laura Key
I would like to know if I can add cinnamon to this recipe..
Administrator
Yes, you can add cinnamon.
Cindy
How much cinnamon should I use to can my apple slices?
Administrator
Apple pie filling uses about a tablespoon for 7 quarts of filling so I would try that amount for this recipe.
Jessica Bowers
How do you incorporate juice. Do you just simple replace the whole water/sugar portion or so you add juice to the syrup process?
Administrator
If you want to use juice instead of the syrup, just replace it with the juice.
Jocelyn
Hi there! I made these today and was so excited! But when I took them out of the canner they all had siphoned badly. Why? And can I still keep them?
Administrator
As long as they are sealed properly and at least half of the canning liquid is still in the jars, then they are still considered shelf stable. If more than half of the liquid is gone then you will need to put them in the fridge and eat them right away. A good way to keep this from happening is to be sure to use hot jars, allow the jars to rest for a while in the canner after processing and avoiding sudden temperature changes.
Marsha
Why is it safe to not add any acid to this recipe? Also, if I use apple juice for my liquid, do I still need sugar to get the very best outcome?
Administrator
Apples are a high-acid food and do not require additional acid. If you are using apple juice, you do not need to add sugar.
Stacy
How long can you store these in a pantry?
Administrator
Most canned food is good for 18 months. After that, the food won’t necessarily be bad but the quality generally starts to deteriorate.
lise
Made this receipe today. Ended up with double the amount of quarts. I measured 19lbs of apples peeled,cored and sliced. Im just seeing now the bottom of your post that you used 19lbs of whole apples. I found this receipe On the National center of home preserving site as well and it just says 19lbs of peeled, cored and sliced apples. Will my jars still be ok? thank you.
love you website, i use it often. <3
Administrator
The only ingredients in this recipe are the apples and canning liquid. As long as you added enough liquid to properly cover the apples then you should be fine.
lise
Thank you
Administrator
You’re very welcome.
Laura
3 questions
1- if using maple syrup- 1:1 ratio? No sugar water mix correct?
2- can you use a different sugar besides cane sugar in light syrup mix?
3- can you use apple juice not from concentrate? Correct
Administrator
For the maple syrup, I would just sweeten it to taste. You can use as little or as much as you would like. Any kind of plain fruit juice is fine. What kind of sugar are you wanting to use?
Andrea
The amount of apples seems way too many to fit in a pot with 10.5 cups of syrup. Do you boil them in batches? Thank you!
Administrator
You will want a pretty large stock pot but you should definitely be able to do it in one batch.
Marianne
Hi there!
I just processed 5 quarts of honeycrisp slices. Unfortunately mine siphoned, the liquid isn’t even halfway up the jar. I debubbled, packed jars good, correct headspace and still lost liquid. I used a steam canner and try real hard to regulate heat so it doesn’t drastically fluctuate. Heck, idk what I did wrong. Will the apples above the liquid turn brown do you think?
Hoping you may see this, I’m curious what you think. I also used tattler lids…wrll, thank you for any response. I really appreciate your website..straight forward and no nonsense!
Administrator
What did you do with them when they were finished processing? Did you leave them in the canner to cool or did you take them out immediately?
Marianne
I let then sit in the steam canner for a good 15 minutes, hoping to avoid the loss of liquid. The only thing I can think of is maybe from adjusting the heat to lower temp of steam canner,
Administrator
Yes, extreme temperature changes can definitely be an issue.
Monique
Hello,
I reappy appreciate you sharing you knowledge on canning. I just canned 7 quarts of apples and for some reason I thought I read 1 inch. Of course that’s wrong, it’s 1/2 inch head space. My jars still sealed. Are they okay to keep this way or should I open fill some more and reprocess?
Thank you in advance for your help!
Ashley Adamant
The apples should keep that way, and they’re still safe to use. Sometimes something known as sciphoning happens to jars, which is liquid loss during canning. Often jars will end up with too much headspace, even if they started with the right amount. It’s not a big deal, unless they’re crazy low (like only half full). Starting with too much headspace isn’t any different in a technical sense, so you can just pretend that was “liquid loss” in the canner. They’re fine from a safety perspective.
From a quality perspective though, low water levels in jars will lead to browning of the fruit above the water line, and it’ll degrade faster. If you have appels above the water line, use those jars first.
Kim A. Baker
made these today! Thank you for the idea and recipe. I used 16 small to large apples and it made 10 pints with the 6.5 cups of water and 3/4 c. sugar. I ate the tiny bit of left over apples with some yogurt and I am please! Having put up apple pie filling, dried and applesauce it was nice to see this option which I think will be very useful utilizing your suggestions! Thx!
Administrator
You’re very welcome.
Susan
I still have bubbles moving in the liquid after 24 hours. Do I need to reprocess my jars? I did debunked but clearly missed some. Thanks
Ashley Adamant
That’s actually fine, they’re just still settling. So long as you processed them the correct amount of time and they’re sealed, then they’re fine.
Jean Masswig
I followed the directions and my jars are sitting on the counter cooling. I’m hearing them pop. One at a time. What did I do wrong? Lol. I’m assuming they didn’t seal properly?
Thanks for your help.
Administrator
The popping is totally normal. That is what happens when the vacuum seals the lids. It’s a beautiful sound that you will come to love.
Elizabeth
Have you ever canned apple slices as a ‘raw pack’? I tried the traditional method you describe, but also tried a batch where you do not blanch the apples in boiling syrup for five minutes before canning. You take the apple slices, 5 cups at a time, then a layer of 3/4-1 cup sugar sprinkled across, then another five cups of apple slices, sugar, and so on. You put a weight on them like a glass pie dish, then you cover it all with a pot lid for several hours or overnight. You then take the slices, put them in sterilized jars, take the liquid that drained from the apples overnight that the sugar drew out of the apples, and heat that up to boiling (it will be sweet from the apples and from the added sugar). You ladle that into the jars of slices, allowing the usual head space. De-bubble, lid and then process 20 minutes. The claim is that this yields a “crisper” slice when you finally open it up and use it at some future date; that the apple slices won’t be quite as mushy. It is interesting, I tried both the method you describe, and then with one batch, tried this sugared-raw-slices method. The end result in both case is lovely; the apples that were boiled in syrup look softer edged. The apples that were put into jars raw and “dehydrated” a bit from a night covered in sugar, look like they would be less mushy. But I wonder about safety, since the apples were not blanched prior to processing. All jars sealed.
Administrator
I’m not sure. The only way to known for sure is to use a tested recipe but there are lots of people who have been doing it without a tested recipe for a long time.
Andrea Flohr
Exactly how much water/ juice is needed for 19 pounds of apples? I keep re-reading everything and I don’t see anything about a measurement…
Administrator
“If you’re making extra light syrup, combine 10 1/2 cups water and 1 1/4 cups sugar in a pot and bring to a boil. This amount of canning syrup is ideal for a 7-quart canner batch from approximately 19 pounds of apples.”
Kerry DuPont
Hello,
I made 6 quarts but did not add the apples to the syrup for 5 min. Instead I filled the jars and then ladled the hot syrup over the apples. My jars came out sealed but all the apples are clumped together and at the top of the jar. What would cause this?
Administrator
I would try cooking them for the 5 minutes in the syrup next time and see if that makes a difference.