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
- 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
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.