Apple Canning Techniques and Tips

Whether you grow your own apples, or you buy them to preserve, you can put up apples for pies, make applesauce, slice and make apple rings, or just make apple butter. You'll need basic canning supplies: jars, lids, rings, stew pot or slow cooker, etc.

For pie apples, wash, peel and core the apples, then slice them into a bowl of water that contains ascorbic acid. The acid will prevent apples from turning shades of brown. To make about 7 quarts of pie apples, you'll need about 19 pounds. A bushel of apples weights 48 pounds and yields between 16 and 19 quarts.

Allow the apples to sit in the acid bath for a few minutes before straining and placing in the boiling pan. Add water or syrup in the amount of 1 pint per 5 pounds of slices. Boil 5 minutes, stirring occasionally. Fill jars, leaving about an inch at the top. Place lid and ring on jar. It's best to check online tables to figure your altitude, which can greatly affect how long you will need to process the apples. General times are 20 minutes for 0-1000 feet, 25 minutes for 1001-3000 ft.

Place jars with lids and rings affixed, in a canner pot or boiling pot and bring to a rapid boil. Allow to boil the appropriate time for your altitude. Check the lids to make sure the apples have sealed then store in a cool, dark place.

Spiced apple rings are a favorite for many people. Start with 12 pounds of firm, tart apples. You'll also need 12 cups sugar, 6 cups water, 1-1/4 cup white vinegar
3 tablespoons whole cloves, 3/4 cup red hot cinnamon candies or 8 cinnamon sticks, a tsp red food coloring.

To make the syrup, combine sugar, water, vinegar, cloves, cinnamon and food coloring in a 6 quart pan. Bring to a boil, stirring occasionally, then simmer for 3 minutes. While the sauce is cooking peel, core and slice apples into rings. Soak in ascorbic acid and water for a few minutes. Drain apples and place into the syrup. Fill jars and place in boiling pan. Boil for 10 minutes for altitudes under 1000 ft, 15 minutes for 1001-3000 ft.