Canning Apples In Jars Recipes

CANNING APPLES FOR FOOD STORAGE

Steps:

• Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the canning rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep hot until you are ready to fill them.
• Add the sugar and water to the large saucepan and bring to a boil over medium-high heat to dissolve sugar, keep warm.
• To prevent browning, dip the peeled and sliced apples into a lemon water bath as you work. Fill a large bowl with about a gallon of cold water and 1/2 cup of lemon juice (or use Fruit Fresh).
• Wash the apples well under clean, running water. Peel, core, and cut the apples into halves, quarters, or slices. Add the apple pieces to the prepared lemon bath as you work.
• Drain the apples and add them to the sugar-syrup pot. Cover the pot, raise the heat, and bring the pot to a boil, and boil for 5 minutes. Reduce the heat to low and fill the jars.
• Spread a towel on the counter. Use your jar lifter to remove a warm jar from canner, drain the water into the canner, and place on the towel. Keep the rest of the jars in the canner so they stay hot.
• Use your canning funnel and ladle, to fill the warm jars with hot apples and top off with the syrup leaving 1/2-inch headspace.
• Run you bubble popper through the apples to release air bubbles, and wipe jar rim with a clean, damp kitchen towel.
• Place a lid on the jar, and screw the metal band down fingertip tight. Place the jar back into the canner, and repeat with the remaining jars.
• Once all the jars are in canner, adjust the water level to two inches above the tops.
• Cover the canner and bring to boil over high heat. Once water boils vigorously, process pints and quarts for 20 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary. (see notes below)
• When processing time is complete, turn off the heat and allow the canner to cool down and settle for about 5 minutes.
• Lay a dry towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to remove the jars from canner and place on the towel. Keep upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After the jars have cooled for at least 12 hours, check to be sure lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
• Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place and use within 12-18 months. Yields about 9 pint of apples.

CANNING APPLES

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.

CANNED APPLE PIE FILLING

Steps:

• in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a knife.
• Put lids on and process in a water bath canner for 20 minutes.

APPLE PIE IN A JAR

Steps:

• Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.
• Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
• Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
• Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.