During the late summer and early fall season I get busy canning apples. Every year I can at least 30 jars. Some will be canned in pints and some in quart sized jars. By the time late spring rolls around my entire stock of canned apples will be gone.
Canned apples are great to use in your fruit crisp, fruit cobblers, pies, cakes, breads, muffins, etc. type of recipes. There’s nothing like popping open a jar of apples and using them in your favorite recipe. You can even pop open one of these jars and toss them into your blender to make a quick batch of applesauce!
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Home Canning Apples Recipe
10 lbs. fresh apples
Ball Fruit-Fresh Produce Protector
4 cups granulated sugar
4 cups water
1 Tbsp. lemon juice
Optional: You can add a 1/2 teaspoon ground cinnamon into your syrup if you prefer cinnamon flavored apples.
Wash, peel, core and slice apples. Some people slice them into rings but I like to peel, core and cut into wedges. Treat with Fruit-Fresh to prevent apples from darkening.
Combine granulated sugar, water and lemon juice in a large stock pot. Bring mixture to a full boil, stirring until the sugar dissolves. Boil for 5 minutes. Remove pan from heat. Drain apples from water and then place them into the hot syrup and let stand for 10 minutes. Bring apples and syrup to a full boil over medium to high heat. Reduce heat to a simmer and simmer for 10 minutes. Remove apples from syrup, keep hot. Return syrup to a boil.
Layer hot apples loosely into a hot canning jar. Ladle hot syrup into the jar leaving a 1/2? headspace. Wipe rim, add seal and add the band until it’s fingertip tight. Place jar on the rack elevated over simmering water of the canner. Repeat until all jars are filled.
Lower the rack into the simmering water. The water needs to cover the top of the jars by at least 1? in depth. Adjust heat to medium-high and bring the water to a boil. Process the jars for 20 minutes. Turn off the heat and remove cover. Let jars sit in the hot water for an additional 5 minutes. Remove jars from the caner and place them on top of a towel on your counter to cool. If properly processed they should keep for up to 1 year. Store in a cool, dry place.
Purchasing Apples: I personally like to use a combination of apples when I do my home canning. I will use 1/2 sweet eating apples and 1/2 tart baking apples. I personally like the two type’s combined. Always purchase ripe apples that don’t have any damage, mold, or bruising. Quality counts!!!
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These apples would be delicious. However, I am not sure for whom I would make all these apples.
My late aunt would can apples like this and she would also dry apples. Then she would make fried apples pie with them. They were so good
I don’t can anymore. Since there are only two of us and we don’t eat that much… it is not worth the time. It would be worth the taste… just not worth the time. The apples sound lovely.