Long, long ago (3 years ago) on a far away pin (this one that now links to a website with different instructions), I read about a way to can apple slices that sounded really easy & amazing. I had to try it. And so last year I did.
I canned them right alongside the recommended way to can apple slices in a syrup and the taste testers were unanimous. The recommended way doesn’t hold a candle to this method in both the taste and texture department! These apples are sweet yet retained their autumn fresh, ripe flavor. But where they really shine is the texture. They’re soft enough to slice with your fork, but not so soft that you can mash them with it. They still have a crisp bite which, for me, makes all the difference as to whether or not I’ll eat them. Texture is pretty important for me and I can’t stand mushy canned fruit.
The way I really know these apples are a winner? Because they don’t last long in our home at all. No one has even touched the applesauce yet and just a few weeks after canning them, they’re almost gone!
How to Can Crisp Apple Slices
- apples in increments of 5 cups
- ¾ cup sugar for every 5 cups of apples (I used evaporated cane juice, which you can buy here)
- Wash, peel, core and slice the apples. (I sliced them into ⅛ths.)
- Layer the sliced apples in a food grade, 5-gallon bucket. Scatter about 5 cups of apples in the bucket and then sprinkle them with ¾ cup of sugar.
- Continue layering until you've run out of apples or have filled your bucket.
- Cover the apples with a plate and then a weight to help press out their juices.
- Cover the bucket with a lid & allow them to sit for 12-24 hours.
- Firmly pack the apple slices into hot, clean, sterilized quarts.
- Transfer the juices to a stockpot and bring them to a boil.
- Ladle the hot juice over the apples leaving ½" headspace, but covering the apples. (If you have too many slices in the jars, remove them.)
- Run a canning knife (like you find in this kit) down the sides of the jar to remove air bubbles, wipe rim of the jar with a wet rag, and top them with a warm ring and lid.
- Process the quarts in a waterbath canner (like this one)for 20 minutes.