Canned Apples


  • Apples - an average of 19 pounds is needed per canner load of 7 quart jars; an average of 12-1/4 pounds is needed per canner load of 9 pints
  • Water or apple juice

Canned Apples

  • Yield
    7 1-quart servings
  • Prep time
  • Cook time
  • Level

Canning apples are a great way to preserve the flavor and enjoy apples all throughout the year. You can use canned apples in a variety of recipes.

Note, you will need the following equipment on hand for canning:

  • Vegetable/apple peeler
  • Jar grabber
  • Lid lifter
  • Jar funnel
  • At least 1 large pot (or a water bath canner)
  • Large spoons and ladles
  • Canning jar


  1. Wash, peel, core and slice (1/4 to ½ an inch thick) the apples, making sure to remove seeds, stems, hard parts and brown spots.
  2. Place 6 cups of sliced apples at a time in a large part of boiling water or apple juice. Boil each batch for five minutes, stirring occasionally.
  3. Drain and keep the hot apples in a covered bowl or pot. Save the liquid to use later.
  4. Fill the jars with hot apple slices, leaving ½ an inch of space using a funnel if you have it.
  5. Fill the cans within ½ inch to the top with the water or juice from earlier
  6. Put them in the canner and keep them covered with at least 1 or 2 inches of water. Bring water to a boil and keep boiling for 20 minutes.
  7. Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts.