- 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
- Yield7 1-quart servings
- Prep time00:45
- Cook time00:20
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
- 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.
- 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.
- Drain and keep the hot apples in a covered bowl or pot. Save the liquid to use later.
- Fill the jars with hot apple slices, leaving ½ an inch of space using a funnel if you have it.
- Fill the cans within ½ inch to the top with the water or juice from earlier
- 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.
- Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts.