More and more people recently started to can all kinds of fruits and vegetables, especially with this pandemic going on. That’s a fantastic result of a catastrophic event, considering that home-canned aliments are always healthier than the ones bought from the market. Not to mention that you can adapt the recipes to your own taste and preferences. So, when it comes to canned apples, they don’t have to be mushy like the ones I always find at the supermarket.
Apples can be kept for a very long period in a root cellar or other chilly environment. But apples that are peeled, cored, sliced, and canned might save time in the kitchen. You can eat canned apples straight from the jar or add them to your favorite baked, simmered, or fried dishes. My favorite one is the roasted chicken where I put shredded apples to it. You can easily learn how to can apple slices so they will be sweet, full of fresh fruit flavor, and still CRISPY!
Tips on Canning Apple Slices
Long, long ago (3 years ago) on a far away pin (however, now links to a website with different instructions), while I was making my homemade apple pie, I read about a way to can apple slices that sounded really easy and amazing. So, I had to try it. However, till last year, when I finally did it, I couldn’t find the time and the drive. Well, with all the lockdowns, all the free time from work, and the necessity of supplies, this recipe came in handy.
Moreover, I canned them right alongside the recommended way, which is in syrup, using the empty jar of my caramelized onion. Adding syrup to canned fruit helps to retain its flavor, color, and shape. However, keep in mind that it does not prevent the spoilage of these foods. Also, the guidelines I used for preparing and using syrups offer a new “very light” syrup, which approximates the natural sugar content of many fruits.
All in all, the taste testers were unanimous! This recipe really makes the best from the apple slices! These canned apples are sweet yet retained their autumn fresh, ripe flavor.
However, 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. Also, they still have a crisp bite which, for me, makes all the difference as to whether or not I’ll eat them. Trust me, they felt like pickled cucumbers. The texture is pretty important to 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 Make this Recipe?Print
- apples in increments of 5 cups
- 3/4 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 1/8ths.)
- 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.
- 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 1/2″ 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 function canning 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 for 20 minutes.
Finally, it’s your time to share all your thoughts about this recipe in the comments section. Tell me all about how to can them and what is your opinion on this method. Please, do not hesitate to give all of us further advice and to ask any other questions! We are all here to learn from each other!
Last but not least, you could try really hard to save them for use in recipes throughout the winter such as:
- Glazed Apple Cookies – wonderfully delicious, made soft and cake-like by the apple, that highlights the warm spicy flavors that embody fall baking. (Especially, if you get bored with pumpkin cookies. But that’s a big “if.”)
- Whole Grain Harvest Apple Butter Cake – Dry, crunchy, and flavorless, right? Maybe a little extra glaze over the top just in case!
- Mulberry Apple Muffins – Don’t know what to do with all the mulberries you have on hand? Mulberry-Apple Muffins are sure to please your family. The streusel topping is only optional.
- Apple Cinnamon Sourdough Muffins – Sourdough muffins obviously bake up faster than bread so my batter is going into muffin tins and baking for 20 minutes rather than a loaf and baking for an hour.
However, good luck with that! Cause I know it’s never gonna happen here! They’re too tasty to snack on all on their own!