Canning Apples for Baking
Canning Apples is a great way to preserve now, use later. Can you delicious apples now, to use in many delicious dishes all year.
Equipment
Ingredients
- 12 pounds washed canning apples
- 2 cups sugar
- 4 cups water
- 2 Tablespoons lemon juice
- Fruit Fresh & water - 1 Tablespoon per 1 gallon of water
Instructions
- Start heating water bath canner full of water for the ability to water bath jars once full.
- Place Fruit Fresh and gallon of water together to soak apples until processing.
- Wash, peel and core apples.
- Cut apple slices in half (and quarter if desired for easier canning). Place in Fresh Fruit water.
- In a large pan, add the water, sugar and lemon juice together and bring to a boil to dissolve the sugar.
- Drain the apples from the Fresh Fruit before you place them into the sugar water.
- Place the apples into the sugar water for 5 minutes to soften slightly for hot packing the apples.
- Remove the apples from the sugar water and place into hot quarts (easier for processing.
- Leave 1/2" head space for apples. Pack them in well.
- Ladle the sugar water over apples, leaving 1/2" headspace.
- Clean rim and add clean band and seal on jar.
- Place the hot jar into the hot water bath.
- Process jars in boiling water bath for 20 minutes.
- Allow the jars to sit 5 minutes before removing from the water. If you don't, the water could boil out of the jars.
- Place on a towel on the counter and cover the jars with a towel so they slowly cool.
- Label and date the jars.