Canning Apples With Or Without A Pressure Canner

Canning apples is easier than you might think, and a great way to enjoy their fresh flavor all year long. In this post, I’ll show you exactly how to do it step by step.

If you have an apple tree, or just enjoy picking them at the orchard every fall, then canning them is a great skill to master.

That way you’ll have them on hand whenever you need them. Savor their delicious flavor right out of the jar, use them in desserts, or add them to your favorite recipe. 

Below you’ll learn how to can apples in a few simple steps so you’ll be able to enjoy them all year long.

Best Types Of Apples For Canning

You can use any type of apples for canning. But the crisp ones tend to be the best, because they maintain their texture better than others.

Some great varieties to try are Honeycrisp, Pink Lady, Golden Delicious, Granny Smith, Breaburn, and Fuji.

Related Post: How To Preserve Apples For Long Term Use

Preparing Apples For Canning

All you need to do to prepare apples for canning is to rinse, peel, core, and slice them up, and then parboil them.

You can cut them in halves, quarters, wedges, or smaller pieces, depending on your preference, and how you plan to use them in the future. 

To prevent browning, fill a bowl with 1 tablespoon of lemon juice for every 1 cup of cold water. Then drop the pieces into the liquid as soon as you finish cutting them.

Also, clean and sterilize the jars as part of the preparation steps, ensuring they stay hot until you are ready to use them.

Hot Packing

To ensure the best flavor and texture, you should hot pack apples, rather than canning them raw.

You can either use plain water for this or, if you want them sweeter, add ¾ cup of sugar or honey to create a brine.

Then drain off the lemon water, pour the apples into the boiling liquid, and cook them for 5 minutes before canning. Use the cooking liquid to fill the jars after packing them.

Processing Canned Apples

There are a few methods you could use for canning apples. The one you choose depends on your preference, and the type of equipment you have.

Water Bath Method

The most common and easiest method is using a water bath. This is safe because of the fruit’s natural acidity.

With this method you process the jars in boiling water for 20 minutes, adjusting for altitude if necessary. 

Using A Pressure Canner

Otherwise, you could process your apples using a pressure canner, if you prefer doing it that way.

The only benefits is that it’s a bit faster, and you can use the equipment you have on hand. With this method you process them at 10lbs for 8 minutes, or adjust for higher altitudes. 

Related Post: How To Dehydrate Apples: 5 Simple Drying Methods

How To Store Canned Apples

Always check the seal of your canned apples before storing them. Do this by gently pressing the center of the lid.

If it moves at all, that means it did not seal well. In that case, you just need to put them into the fridge, and use those first.

Otherwise, store the airtight jars somewhere cool and dark, such as a pantry, cupboard, or on a shelf out or direct sunlight.

How Long Do Canned Apples Last?

Canned apples can last up to 18 months, when stored properly. Always check the lid to make sure it is still on there tight before eating or using them. Discard any that have lost their seal.

Related Post: How To Store Apples For The Short & Long Term

FAQs

It is common to have a lot of questions when trying to can apples for the first time. I hope to answer as many as I can in the details below.

What is the easiest way to can apples?

The easiest way to can apples is using the water bath method. Since they are naturally acidic, this is a safe option.

Can you raw pack apples for canning?

Technically you could raw pack apples for canning. But it changes the texture and flavor, which makes for a poor-quality end product. For the best results, you should hot pack them instead.

Do you have to peel apples for canning?

No, you do not need to peel the apples for canning. But many people choose to remove the skins so they’re easier to use later in their recipes.

Can apples be water bath canned?

Yes, apples can be water bath canned. It’s very simple, and safe due to their naturally high acidity.

Canning apples at home is easy, and a great way to enjoy them in future recipes. Simply follow the steps in this article, and you’ll get the hang of it in no time.

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More About Food Preservation

Share your tips for canning apples in the comments section below.

Full Step By Step Instructions

How To Can Apples

Canning is an easy way to enjoy apples all year round. Follow the simple steps below and you will be on your way to a delicious batch.

Prep Time
35 minutes

Active Time
5 minutes

Additional Time
20 minutes

Total Time
1 hour

Difficulty
Easy

Instructions

1. Prepare the canner – Start by prepping the jars and filling the water bath canner. Heat the water on high until it’s hot, but not boiling.
2. Prepare the apples – Peel, core, and slice the apples with a paring knife, and place them in a bowl filled with 8 cups of cold water and ½ cup of lemon juice.
3. Create the brine (optional) – If you’d like to make your canned apples sweeter, bring the water to a boil then add ¾ cup of sugar or honey.
4. Cook the apples – Place the apples into a pot filled with one gallon of boiling water, or drop them into the brine liquid if you made that, and bring it back to a boil. Then reduce the heat and simmer for 5 minutes.
5. Pack the jar – Pack the hot apples directly into one jar. You can pack them tightly, but be careful you don’t smash them in the process.
6. Add boiling water or brine – Use a ladle and canning funnel to pour either the plain boiling water or brine liquid into the jar, leaving a ½” of headspace on top.
7. Remove air bubbles – Slide the bubble popping tool down around the inside of the jar to release and remove any air bubbles.
8. Place the lids and rings on – Wipe the jar rim with a damp paper towel, then place a new lid and a ring on top. Tighten the band just enough to secure, but don’t overdo it.
9. Put each jar into the canner – Using the lifting tool, place the jar into the canner. Repeat the steps above to fill each jar and add it to the canner.
10. Process the jars – Bring the water in the canner to a rolling boil. Then process the jars for 20 minutes. Once done, turn off heat and let them rest for 5 minutes before removing jars.
11. Remove and cool – Remove the jars from the canner, place them on a towel, and allow them to cool undisturbed for 12 hours.
12. Remove bands and label – Once fully cooled, remove the bands and label the jars with the date and contents. You can either write on the lid with a permanent marker, or use dissolvable labels.

Notes

• It’s important to keep the jars hot at all times. So plan ahead and boil the processing water before filling them, then place them in there as soon as they are packed.
• Also, be sure to work fairly quickly to pack your jars so they do not cool down before processing them.
• Don’t be alarmed if you hear the random pinging sounds as the jars cool, it just means the lids are sealing.
• If you live at an altitude higher than 1,000 feet above sea level, then you’ll need to adjust your pressure pounds and processing time. Please see this chart for the proper conversions.