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Canning apple slices at home is an easy way to enjoy the autumnal flavor of in-season apples throughout the entire year.
Autumn brings with it a surplus of apple cider, applesauce, apple donuts, and other apple-centric delights — and once you’ve tried canning apple slices you can enjoy the taste of in-season apples all year round.
Home-canned apple slices are incredibly versatile and can be used in just about any recipe calling for sliced apples. They can be strained and used in homemade apple cake, apple shortbread bars or as a simple topping for yogurt, oatmeal or ice cream.
They’re perfect for homemade apple pies all winter long, just strain the canning liquid into a saucepan, thicken it with a bit of flour or cornstarch and pour it over the apple slices in a pie shell. (If you’d like a ready to go filling, try this already thickened recipe for canning apple pie filling.)
Canning your own apples isn’t difficult, all it requires is some initial prep work (enlist a friend or family member for the peeling and slicing part) and some extra pantry space. I’m an efficient apple peeler and slicer, so I don’t mind prepping the fruit by myself, and the act itself has a meditative quality that I find very relaxing.
When I make this recipe I use pint or quart jars, and both sizes make a lovely hostess or housewarming gift. I also like to include a crafty mason jar recipe tag with instructions for how to make a simple dessert using canned apple slices.
Best Varieties of Apples for Canning
There’s no beating Honeycrisp apples when it comes to canning. Living up to their name, Honeycrisp apples boast a honey-like sweetness that is instantly reminiscent of sunny autumn days (and what more could you want during the dark winter months?).
In addition to having incredible flavor, Honeycrisp apples hold their shape remarkably well throughout the canning process (and long afterwards).
Other readily available apples to try include Granny Smith, Pink Lady, Braeburn, and Golden Russet. Essentially, any variety of apple that is considered a pie apple is ideal as it will hold its shape and maintain a firm texture during and after the canning process.
An exception to this guideline is Golden Delicious apples; while this type of apple will hold its shape well, it definitely lacks brightness of flavor (making for a rather bland and disappointing finished result).
Avoid using “sauce” varieties, since they’ll fall apart as soon as they’re cooked. You really need a firm apple to make this work.
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
The first step when canning apples is to prepare the fruit.
Remove the skin, using a sharp paring knife or a vegetable peeler, core the apple, and cut into uniform slices. Try to keep the slices relatively the same size, not only does this make the finished canned apples look more aesthetically appealing, it also helps to ensure the slices are evenly heated through once they’ve been added to the canning liquid.
While you can use those fancy spinning apple peeler/corer/slicer gizmos, the slices are so thin that the apples don’t hold up well to canning. You really need chunky apple slices, at least 1/2 inch thick, so that they keep their shape during cooking.
To prevent the apple slices from turning brown, toss them into a bath of acidulated water as you work. Simply add a generous splash of lemon juice to a bowl of cool water (about 1 tablespoon of lemon juice per cup of water) or stir 1/2 teaspoon of ascorbic acid into 1/2 gallon of water.
If you forget to add ascorbic acid or lemon juice, don’t panic! The finished canned apples won’t be as pretty as those prepared using acidulated water, but they’ll still taste wonderful (and are especially suited to baking projects where appearance isn’t as important — think quick breads, crisps, and compotes).
As you’re peeling and slicing the fruit, begin to heat a water bath canner.
At the same time, using a different pot, prepare the canning liquid.
Again, I prefer to use an extra light syrup for canning, but there are plenty of options to suit every taste. I’ve experimented with fruit juice and light to heavy syrups and each type of canning liquid has produced good results. I find that the extra light syrup is sweet without being overly so and that it doesn’t mask the natural sweetness of the apples.
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.
Once the syrup has come to a boil, strain the apple slices from the lemon juice/ascorbic acid water and add them directly to the boiling canning liquid. Cook the apple slices for 5 minutes in the hot liquid, stirring occasionally to prevent browning.
Pack the apple slices into canning jars, making sure to leave 1/2 inch headspace. This important step creates a vacuum seal that prevents any remaining air in the jar and/or from the apple slices from getting trapped and bubbling over as it expands.
Carefully seal each jar using 2 part canning lids and process in a water bath canner. The standard process times for both pints and quarts below 1,000 feet in elevation is 20 minutes. Please see notes below for canning times at higher elevations.
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
Ingredients
- 19 pounds apples, roughly 40 to 55 apples, depending on size
- Canning syrup, juice, or water *see note
- Lemon Juice, Optional, 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Canning more than apples this fall?
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?
I would try cooking them for the 5 minutes in the syrup next time and see if that makes a difference.
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…
“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.”
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.
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.
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.
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.
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
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.
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!
You’re very welcome.
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!
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.
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,
Yes, extreme temperature changes can definitely be an issue.
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!
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?
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!
You will want a pretty large stock pot but you should definitely be able to do it in one batch.
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
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?
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
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.
Thank you
You’re very welcome.
How long can you store these in a pantry?
Most canned food is good for 18 months. After that, the food won’t necessarily be bad but the quality generally starts to deteriorate.
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?
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.
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?
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.
I would like to know if I can add cinnamon to this recipe..
Yes, you can add cinnamon.
How much cinnamon should I use to can my apple slices?
Apple pie filling uses about a tablespoon for 7 quarts of filling so I would try that amount for this recipe.
How do you incorporate juice. Do you just simple replace the whole water/sugar portion or so you add juice to the syrup process?
If you want to use juice instead of the syrup, just replace it with the juice.
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!
You’re very welcome. So glad you enjoyed the post.
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.
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.
Hate water bath. Can I pressure can? What pounds 5 or 10? Minutes!
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.