How to Can Apples

Step-by-Step Guide

1. 1

   Step 1: Before you begin

   For 3 1-pint (473 ml) jars, use 10 lbs. (4.54 kg) of apples.
   
   For 7 1-pint (473 ml) jars, use 12 1/4 lbs. (8.62 kg) of apples.
   
   For 9 1-quart (946 ml) jars, use 19 lbs. (5.56 kg) of apples.
   
   One bushel of apples yields approximately 17-19 quart (946 ml) jars and 21-25 pint (473 ml) jars.
2. 2

   Step 2: decide how many jars you want to end up with and choose the appropriate amount of apples accordingly.

   Jars and lids should be placed in a dishwasher &/or oven to keep hot until use.
   
   Heat/wash jars and lids for sterilization then keeping the jars hot will prevent breakage.
   
   Boil lids until placed on jars.
   
   This helps create a clean sterile seal.
   
   Remember to use your magnetic lid lifter. ,,,, Be careful not to add too much lemon juice this will result in sour apples! , You only want to heat up the apples not cook them; otherwise you will have applesauce before you know it.
   
   This blanching stops the enzymes from degrading the flavor during storage. , Pack the apples into the jars tightly. ,, If the apples need a little extra sweetness, add 1-2 tablespoons of sugar on top.
   
   The sugar will then dissolve and be absorbed by the apples during the processing. , Place the jar lid on the jar and tightening until secure. ,, Canning time varies depending on the type of canner and the altitude of your location.
   
   Always check your canner instructions.
   
   Here are some general cooking-time guidelines for use with a water canner: 0–1,000 feet (0.0–304.8 m) above sea level cook for 20 minutes 1,001–3,000 feet (305.1–914.4 m) cook for 25 minutes 3,001–6,000 feet (914.7–1,828.8 m) cook for 30 minutes above 6,000 feet (1,828.8 m) cook for 35 minutes.
   
   If you use a dial gauge pressure canner.
   
   A weighted gauge pressure canner needs about 8 minutes.
   
   Verify with instruction manual.
3. 3

   Step 3: Find a way to keep the jars and lids heated.

4. 4

   Step 4: Wash apples in cold water.

5. 5

   Step 5: Peel and core apples

6. 6

   Step 6: removing all bad spots

7. 7

   Step 7: and place immediately in a large bowl of water(apple water).

8. 8

   Step 8: Slice apples between 1/4-1/2 inch thick.

9. 9

   Step 9: Add three tablespoons of lemon juice to the apple water to keep apple slices from turning brown.

10. 10

    Step 10: Blanch apples in boiling water for five minutes.

11. 11

    Step 11: Spoon the hot apple slices into the hot jars

12. 12

    Step 12: leaving a 1⁄2 inch (1.3 cm) of free space at the top of the jar.

13. 13

    Step 13: Fill the jar with remaining liquid/syrup from blanching pot.

14. 14

    Step 14: Decide if you want your apples extra sweet.

15. 15

    Step 15: Wipe off all spills and sugar from the jar using a rag or paper towel

16. 16

    Step 16: paying particular attention to the lid area.

17. 17

    Step 17: Place jars in can

18. 18

    Step 18: leaving 1–2 inches (2.5–5.1 cm) of water above the jars.

19. 19

    Step 19: Calculate the canning time.

Detailed Guide

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