How To Can Apples
- 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.