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The hint of cinnamon and spices in sweet apple pie is a comforting and delightful way to close out a family dinner. Apple pie brings fond memories to most of us whenever we smell one baking or cooling on the counter. It reminds me of large family dinners with conversations of what happened during the week in everyone’s busy lives. It reminds me of summers spent at my grandmas house, playing cards and enjoying pie while she told me stories from when she was young.Canned apples

So when I got half a box of apples, I knew exactly what I was going to do with them. Since I am a busy working single mom, I have limited time on weekends so canning the apples was a great choice. Then I can enjoy the apples anytime I want. Canning is great that way, It makes food that is already half or fully prepared ready to use in an instant when you don’t have a lot of time. Thats my kind of food prep.

Canned applesDo I have to sterilize my jars?

For canning when the process time is longer than 10 minutes, the jars will be sterilized in the canner during the process. (At 0 – 1000 feet above sea level.)

How do you make syrup for canning fruit?

For a medium syrup use 8 -1/4 cups water with 3 – 3/4 cup granulated sugar in a pot, bring to a boil and use as called for in the recipe. Medium syrups are used for generally sweet fruit like apples, sweet cherries, berries and grapes.

What fruit can be canned?

Most fruit with a solid texture and sturdiness are the best to be canned. Fruits such as apples, pears, peaches, nectarines and even plums.  Berries like strawberries and blueberries also can well.

Canned apples

This basic canned apples recipe is fast, if you don’t count peeling the apples. But what makes this super fast is the apple peeler, slicer, corer and you can buy it on amazon HERE. This is a huge time saver when you have more than 30 apples to peel. I ended up using about 5 medium apples per one quart jar.

Happy Canning!

Karami.

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Canned apples #canning #Cannedapples # fallcanning #foodprep

Simple Canned Apples
Prep Time
50 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
 

A quick way to can your apples for a variety of uses! This recipe cans your apples in a basic sweet syrup so you can use them for pies, ice cream, yogurt or any other recipe! Canning them this way leaves them versatile for different recipes and methods.

Keyword: canned apples
Servings: 7 Quart Jars
Author: Karami Urbanoski
Ingredients
  • 35 Medium / Large Sweet Apples
  • 8 1/4 cup water
  • 3 3/4 cup granulated sugar
  • 1/2 tsp cinnamon If desired
Instructions
  1. First you need to ensure your jars are clean and the easiest way is to run them through the dishwasher cycle with no detergent. Leave them in the dishwasher to stay hot until you need them. Since we are water bath canning for more than 10 minutes, we do not need to sanitize the jars.

  2. Wash the lids and the rings in hot soapy water, rinse well and let dry on clean towels.

  3. To help prevent the apples from going brown while you are preparing them, if you want you can use the water bath. To prepare a water bath for your apples in an extra large bowl or tub you need to add absorbic acid - or VItamin C! Crush and dissolve 2-3 tablets in the water bath. I had capsules, and I just opened them up and mixed them in.
  4. Peel, core and slice your apples and place them in the water bath to wait until they are all prepared. My apples were sliced into 16 slices no thicker than 1/2 inch thick.

  5. Bring large canning pot 2/3 full of water to a boil and cover with a lid keeping hot for later. Ensure the wire rack that holds the jars off the bottom is on the edges ready to have jars put in.

  6. In a large pot that will hold all the apples and liquid - Mix the water, sugar and cinnamon.

  7. Bring to a rolling boil, then add the apples. Boil for about 5 minutes. You can take an apple piece out to test how soft it is, you want it a bit crisp so it doesn't end up as mush in the jar.

  8. Remove the pot with the apples off of heat and spoon the apple slices into the jars filling to the neck - do not fill to the very top of the jars.

  9. Pour the syrup into the jars, leaving about 1/2 inch headspace to the top of the jar.

  10. Try to get the air out from between the apples by jiggling the jars to get the air to rise.

  11. Top up with syrup if needed to keep the 1/2 inch headspace.

  12. Wipe the rims of the jars with a damp clean paper towel to ensure a good seal is made.

  13. Put lids on the jars and screw rings on - Screw only finger tight.

  14. In the large canning pot place your closed jars in the wire rack that is hooked on the edge of the pot. Carefully lower the jars into the water with the wire rack.

  15. Once the water in the canning pot returns to a boil - Then start the timer for 20  minutes. Ensure the pot stays at a boil for the 20 minutes.

  16. After 20 minutes remove the pot from heat, raise the wire rack and hook on the edges of the canning pot for jars to cool for 5 minutes.

  17. After 5 minutes, use the jar pickup tool that grabs them and place them on a wire rack or a towel to cool at room temperature for 12 hours.

  18. To ensure a good seal is made on your jars, usually you can hear a pop as the jars cool down. One other way to tell is after the jars have cooled, the center of the lid should be concave - push the center of the lid with a finger, if it pops back up after you release your finger, a good seal was not made. This jar can be put in the fridge and eaten within a day or two.

  19. To make a jar of this into apple pie filling all you need to do is take the juice from the jar (leaving the apple pieces separate) put the juice in a saucepan, add a teaspoon of cornstarch, a teaspoon of cinnamon, a dash of nutmeg if desired, a drop or two of vanilla extract and whisk until brought to a simmer. Incorporate back to the apples for a pie filling and use as needed!

Recipe Notes

This recipe cans your apples in a medium sweet syrup for use as dessert, on ice cream or use a quick start for pie filling. I found that this recipe uses about 5 medium / large apples per quart jar.

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Author

Welcome to The Kitchen Magpie Farm! I'm Karami Urbanoski and I head up the care of all the animals out on the family farm in rural Alberta. I'm so glad to have you here and I hope you have fun reading about all my homesteading adventures!

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