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I LOVE fall, it’s absolutely my favorite season! One of the things I look forward to is the gorgeous harvest of apples in all varieties! We’ve simply got to stash some of that flavor away for winter, so let’s get down to “Canning Apples for Baking”!
What Are the Best Apples for Canning?
Jonogold, Braeburn, Granny Smith, Golden Delicious and Pink Lady all make great choices to can! You want a nice, firm apple that will hold up to the processing!
What Supplies Will I need??
- 10-12 pounds of fresh apples
- Water-bath canner
- Quart jars, lids and rings (wide-mouth will be easier to work with)
- Canning utensils
- Sharp paring knife or peeler
- Large pot to boil syrup and apples
- 1 tbps. Lemon juice
First, you’re going to need some fresh apples, whether you pick them yourself from an orchard or buy them from the store. These apples were purchased from Meijer at .88 cents a pound on sale, so I bought a bunch!
Wash, peel and slice apples. Slice apples into 1/4-1/2″ thick slices, whatever you prefer, but small enough to get into your jars. Treating the slices with a little lemon juice while you’re peeling (a tablespoon or two should be plenty, just mix the apples around) will keep them from darkening.
Combine the sugar, water and lemon juice in a large pot, on medium-high heat and stir until the sugar dissolves completely. Bring this mixture to a boil and then reduce heat.
While the syrup is hot, drain the apples and gently place them in the syrup to boil for 5 minutes.
Pack hot apples in into hot jars, leaving 1/2″ head space.
Then, carefully ladle hot syrup over apples, leaving 1/2″ head space. Remove air bubbles and wipe jar rims with a clean cloth.
Place lids and rings on jars, and then proceed to process quarts in a boiling water canner for 20 minutes. Then, remove jars carefully with a jar lifter and set on kitchen towel to cool.
I love canning apples without any spices or changes, so that they can be easily used in most any apple recipe!
How Can I Use These Apples?
You can use these canned apples in just about any recipe that calls for apple!
Personally, I like to use them right out of the jar! As a side dish, of sorts, I’ll empty a jar or two of apples in a frying pan, add a teaspoon of butter or ghee, a dash of cinnamon and let them fry. Talk about glorious!!
But there’s a lot more you can do with these canned apples…