Canning Apples

 

Preserving apple slices at home is a simple way to enjoy the fall flavor of in-season apples all year.

 

Home persevered apple slices are quite flexible, and they may be used in almost any recipe that calls for apple slices. These may be strained and used as a simple topping for yogurt, oatmeal, or ice cream, or they can be used in a homemade apple cake, apple shortbread bars, or as a simple topping for yogurt, oats, or ice cream.

 

INGREDIENTS

19 pounds

Canning syrup, juice, or water  

 

 

Set up a water bath canner. Peel the apples and chop them into uniform slices before preparing them for canning. To avoid browning, lay the peeled and sliced apple pieces in a dish of cold water with a liberal splash of lemon juice while you work. Bring your choice canning liquid to a boil in a saucepan. Retrieve the apple slices from the water and squeeze off any excess juice.

Cook for 5 minutes, stirring regularly, until the apple slices are cooked through, in the boiling canning liquid. Stir gradually so that the apple slices do not break apart. Pack the apples into canning jars, leaving 1/2 inch headspace. Pour the canning liquid over the apple slices, leaving a 1/2 inch leeway. Before covering the jars with 2 part canning lids, de-bubble the canning jars and make any final headspace adjustments. In a water bath canner, process the jars for 20 minutes for pints and quarts. When the canning time is over, remove the jars and place them on a towel on the counter to cool. Inspect seals after 24 hours and place any open jars in the refrigerator for immediate use.