How to Can Crisp Apple Slices



  1. Wash, peel, core and slice the apples. (I sliced them into 1/8ths.)
  2. 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 3/4 cup of sugar.
  3. Continue layering until you've run out of apples or have filled your bucket.
  4. Cover the apples with a plate and then a weight to help press out their juices.
  5. Cover the bucket with a lid & allow them to sit for 12-24 hours.
  6. Firmly pack the apple slices into hot, clean, sterilized quarts.
  7. Transfer the juices to a stockpot and bring them to a boil.
  8. Ladle the hot juice over the apples leaving 1/2" headspace, but covering the apples. (If you have too many slices in the jars, remove them.)
  9. 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.
  10. Process the quarts in a waterbath canner (like this one)for 20 minutes.

Recipe by Reformation Acres at