How To Can Apples

how to can apples

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  1. Wash, peel, core, and slice apples. I recommend slices at least 1/2 inch thick. Thinner slices are more prone to turning to mush
  2. 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
  3. 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
  4. Fit with lids and rings
  5. Place jars in a water bath canner, which has the rack inserted to protect jars from direct heat
  6. Make sure there jars are neither touching each other, or the sides of the kettle.
  7. Place a second rack on top of jars, and weight down with a large, clean, brick or to can apples
  8. Gently fill kettle with water, to 2” above jar tops.
  9. Place lid on canner
  10. Bring kettle to a rolling boil, and continue boiling for 20 minutes.
  11. Let kettle cool completely if possible before opening and removing jars to avoid breaking glass.