Best Canned Sliced Apples
These Best Canned Sliced Apples are so good you will eat them right out of the jar.
Best Canned Sliced Apples Tips
Before you start canning these tasty treats, let’s review a few facts to set you up for success. Read the info below before you get started.
What Do Apples Canned in Water Taste Like? Are they Crunchy?
They are sweet with a slight crunch ending with rich apple flavor. I am on my third batch this season. My husband eats them right out of the jar. PS They are delicious cold and the syrup makes a great cocktail!
What Kind of Apples Are Best For Canning Sliced Apples?
Choosing the right apple variety is important for canning sliced apples and keeping the result a crisp sweet bite. Let’s save the others for delicious apple butter and applesauce.
Apple Choice Tips
- Pick an apple with a firm flesh.
- Choose an apple that is already naturally sweet. For example, a Granny Smith is firm but tart. Those beauties are great in a pie or covered in caramel.
Honeycrisp, Braeburn, Gala, Pink Lady, or Fuji are perfect for this recipe!
How Many Apples Do You Need For Canning?
It is truly impossible to tell you exactly how many apples you need for canning. The size, type and juiciness of the apple adds to the amount. These are my personal estimates.
- 10 Pounds of apples = 8 pint jars of canned apple slices
- 10 pounds of apples = 4 quart jars
There are 30 +/- medium apples in 10 pounds.
If your last jar fills a little short or a little over. No worries! Stick them in the fridge and enjoy right away.
Canning Apples In Water
In this recipe I use the water from the fruit plus two cups of filtered water. It becomes a syrup that can be used in other recipes. See below.
What You Need To Can Apples?
There are a few of my favorite tools for canning.
Best Canned Sliced Apples
Makes 8 Pint Jars
*Make sure you have chosen a crisp sweet apple for this recipe. Honeycrisp, Braeburn, Gala, Pink Lady, and Fuji fit the bill.
Ingredients
- 10 pounds fresh apples (30 +/-)
- 2 cups sugar
- 2 cups water
- lemon juice (optional)
Instructions
Prep
Peel, core, and slice the apples.
In a large stock pot with a lid, add all of the apples. Sprinkle with the sugar and toss until coated.
Press a piece of plastic wrap on top of the apples. Place two plates on top of the plastic wrap and cover with the pot lid. Refrigerate for 24 hours.
Water Bath Canning
Fill the water bath canning pot with enough water to cover the jars 1 inch. Hang the rack on the sides of the pot with jars and lower into the water. Bring the water to a boil. Remove the jars with canning tongs pouring scalding water back into the pot. Place jars on a towel on close by.
Add the lids and rings to and heat on low.
Remove the apples from the refrigerator. Take out the plates and remove plastic wrap. Give the apples a good stir. Add the optional lemon juice and two cups of water. Bring the apples to a boil and boil for exactly one minute. Turn off the heat and remove from the heat source.
Pack the apple slices into the jars leaving 1/2 inch of headspace. Remove any apples that sit above the liquid with canning tongs. Wipe the rims of the jars with a damp cloth. Place the warm lid on the jar and screw on the ring.
Hang the rack on the sides of the canning pot. With the canning tongs, slowly move the jars to the rack. Lower into the boiling water and process for 15 minutes.
Lift the rack and hang on the canning pot. Using the canning tongs, move each jar onto the counter top. AVOID moving the jars for 24 hours.
After 24 hours, Check the seals and make sure the lid has a small indented circle in the center.
Store in a cool dark place for up to one year.
How To Store
- Store in a cool dark place for up to one year.
- Once opened, store in the refrigerator for up to one week.
How To Use Apple Slices
Apple Slices
- A side dish for breakfast brunch or the holidays.
- Spoon on icecream.
- Enjoy them on a savory salad to add a sweet touch.
- Add them to yogurt with granola.
- Eat them right out of the jar.
Apple Syrup
- Add 2 tablespoons over ice, (optional: add vodka) fill with carbonated water. Stir.
- Add 3 tablespoons of apple syrup, 1 tablespoon apple cider vinegar, 1/2 cup olive oil, and salt to make a salad dressing.
- Stir in iced tea.
Occasions To Serve Best Canned Sliced Apples
- Thanksgiving
- Friendsgiving
- Christmas
- Fall Brunch
Ways to Package & Share
Package
Wrap a bow around the jar and add a sticker or a tag.
Share
- Hostess Gift
- Take-Away or Party Favor
- New Neighbor
TOOLS YOU’LL NEED
Best Canned Sliced Apples
Ingredients
- 10 pounds fresh apples 30 +/-
- 2 cups sugar
- 2 cups water
- lemon juice optional
Instructions
PREP
- Peel, core, and slice the apples.
- In a large stock pot with a lid, add all of the apples. Sprinkle with the sugar and toss until coated. Press a piece of plastic wrap on top of the apples. Place two plates on top of the plastic wrap and cover with the pot lid. Refrigerate for 24 hours.
WATER BATH CANNING
- Fill the water bath canning pot with enough water to cover the jars 1 inch. Hang the rack on the sides of the pot with jars and lower into the water. Bring the water to a boil. Remove the jars with canning tongs pouring scalding water back into the pot. Place jars on a towel on close by.
- Add the lids and rings to and heat on low.
- Remove the apples from the refrigerator. Take out the plates and remove plastic wrap. Give the apples a good stir. Add the cold water and the optional lemon juice. Bring the apples to a boil and boil for exactly one minute. Turn off the heat and remove from the heat source.
- Pack the apple slices into the jars leaving 1/2 inch of headspace. Remove any apples that sit above the liquid with canning tongs. Wipe the rims of the jars with a damp cloth. Place the warm lid on the jar and screw on the ring.
- Hang the rack on the sides of the canning pot. With the canning tongs, slowly move the jars to the rack. Lower into the boiling water and process for 15 minutes.
- Lift the rack and hang on the canning pot. Using the canning tongs, move each jar onto the counter top. AVOID moving the jars for 24 hours.
- After 24 hours, Check the seals and make sure the lid has a small indented circle in the center.
Notes
- Store Store in a cool dark place for up to one year.
- Once opened, store in the refrigerator for up to one week.
- Share as a hostess gift for the holidays or a take-away gift for a party.
Nutrition
Discovered your recipe when looking for an easy one to can apple slices. I tried it several years ago but they turned out mushy. I am intrigued with the apples being refrigerated overnight, but I don’t see in the directions at what point to add the 2 cups of water listed in the ingredient list. Are the apples crispy after canning? Thanks!
Hello There Glenda! Thank you for your question and oh my goodness. I left out the water in my directions. It goes in when you remove the apples from the refrigerator with the lemon juice. I made the correction. THANK YOU!
As for avoiding mush! I recommend using a hard crisp apple such as a Fugi or a Honey Crisp. Putting them in the refrigerator overnight keeps them crisp while the juices dance with the sugar. Then the time from the water to the jar keeps them from over cooking. This is a recipe passed to my from my mother. I can’t let the season pass without making this family favorite.
I would love to see a photo of your personal Sparkle Spin in this recipe. Please share photos!
Thank you again for your question! Blessings! -Gwyn
Hi Gwyn, I came across a recipe similar to yours & wanted to compare the apple/sugar ratio of them both. Imagine my surprise when I read when to put the water in. lol! I had been checking, but hadn’t for a couple of days. Thank you for altering the recipe. I did experiment, reducing the apple amt to fill a qt jar then canned it in 2 pts. The apples were soft but not mushy. Now need to decide how many more jars I want to do. Thanks again!
Hi Glenda! Awesome! Thank you again! -gwyn