I kind of feel like apples don’t get the attention they deserve. Every fall, the whole united states goes crazy for pumpkin spice – and rightly so – That stuff is good! – but let’s not forget about the glory that is apples.
There are so many things you can make with apples! One of my favorite things is making apple pie filling to can. It’s super handy for quick desserts when we have impromptu company – or just feel like it.
But when I have three boxes of apples sitting on the kitchen floor waiting to be processed, I need something a little quicker than pie filling.
That’s where these canned apples come in.
just peel, core, slice, pack into jars, and you’re in business!
I remember when I was a kid, my mom used to pack apples in water to can them, and they would end up being really mushy, then a friend taught her how to can them without adding water so that they would come out firm, and stay intact.
The end result was fantastic! The apples came out of the jars firm, and almost crisp, which made them perfect for making apple crisp, and other apple desserts that use just apples as opposed to using apple pie filling every time. The options are limitless.
Needless to say, we started canning apples without water, and never looked back.
Note: There will end up being some water in the jars, from the apples cooking, and possibly, from water seeping in from the canner. This bit of water will cause the apples in the bottom of the jar to be slightly mushy, but it’s totally normal!
And if you’re looking for other winter canning recipes? Try these canned baked beans, and canned chili beans recipe. Since we have less garden produce to can in the winter, I like to do a lot of these types of recipes, making my own convenience food. It’s life-changing!Print
How To Can Apples
- Lemon juice or citric acid
- Wash, peel, core, and slice apples. I recommend slices at least 1/2 inch thick. Thinner slices are more prone to turning to mush
- To keep apples from browning as you peel, place slices in a bath of lemon or citric acid water using 1 teaspoon of citric acid or 3 tablespoons of lemon juice for every quart of water
- Drain apples, and pack apple slices into sterilized quart jars, pressing them down to fit as many as possible, leaving half an inch of headspace
- Fit with lids and rings
- Place jars in a water bath canner, which has the rack inserted to protect jars from direct heat
- Make sure there jars are neither touching each other, or the sides of the kettle.
- Place a second rack on top of jars, and weight down with a large, clean, brick or rock.
- Gently fill kettle with water, to 2” above jar tops.
- Place lid on canner
- Bring kettle to a rolling boil, and continue boiling for 20 minutes.
- Let kettle cool completely if possible before opening and removing jars to avoid breaking glass.
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