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Canning apples is a great skill to master. That way you’ll have them on hand whenever you need them. Let me show you how!
Some great varieties to try are Honeycrisp, Pink Lady, Golden Delicious, Granny Smith, Breaburn, and Fuji.
Start by prepping the jars and filling the water bath canner. Heat the water on high until it’s hot, but not boiling.
Peel, core, and slice the apples with a paring knife and place them in a bowl filled with cold water and lemon juice.
If you’d like to make your canned apples sweeter, bring the water to a boil then add sugar or honey.
Boil the apples in a pot filled with one gallon of boiling water, or drop them into the brine liquid if you made that. Then reduce the heat and simmer for 5 minutes.
Pack the hot apples directly into the jars. You can pack them tightly, but be careful you don’t smash them in the process.
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.
Slide the bubble popping tool down around the inside of the jar to release and remove any air bubbles.
Place a new lid and a ring on top. Tighten the band just enough to secure, but don’t overdo it. Place the jar into the canner and repeat this process for each jar or apples.
Bring the water in the canner to a rolling boil. Then, process the jars for 20 minutes. Once done, turn off the heat and let them rest for 5 minutes before removing the jars.
Allow them to cool for 12 hours. After that, 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.
After checking the seal to make sure it's secure, store the airtight jars somewhere cool and dark, such as a pantry, cupboard, or on a shelf out or direct sunlight.
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.