Canned apple slices are incredibly convenient to have on hand to turn into quick pies, cobbers, crumbles, etc.
Some people just like to eat them straight out of the jar!
If you’ve ever wondered how some people produce apple-based desserts out of seemingly nowhere while doing ten other things, having home-canned apple slices is one of their secret tricks they’re not telling you about.
These directions are from the USDA Complete Guide.
Canning apple slices is one of those rare procedures where you have the choice of either water bathing, steam canning, or pressure canning. The pressure canning is not safer: it’s just an equivalent to the water bathing.
Quantities of apples needed
Numbers are approximate guidelines.
On average, as a very rough guideline, expect to need about 1 ¼ kg (2 ¾ lbs / 6 large ) of apples per 1 litre (US quart) jar of canned apple slices.
- 8 ½ kg (19 lbs) of apples = 7 litres (US quarts) canned apple slices
- 5 ½ kg (12 ¼ lbs ) of apples = 9 x ½ litres (US pints) canned apple slices
- 1 US bushel apples = 22 kg (48 lbs) = 16 to 19 litres (US quarts) canned apple slices
A ½ litre (1 US pint) jar opened, with contents including any juice tipped into a weigh-scale pan, will weigh around 350 g (¾ lb).
Choosing the right type of apple
The major types of apple for different types of food preparation are: Cider Apples, Fresh-Eating Apples, Juice Apples, Pie Apples, Salad Apples and Sauce Apples.
There’s also a general category referred to as Cooking Apples.
When you are home canning apple slices, if you want to end up with clean, distinct slices in your jars you will want to use pie apples. If you use sauce apples, your slices may break down completely into moosh — use them for applesauce instead or another home canning recipe in which apples are boiled down, such as Apple Hot Sauce.
Often you will have apples that are “okay for pie”. This means most slices will stay together relatively well, though a few may break down (as in the photos here.)
If your apple slices do break down on you after canning, it was owing to the type of apple. The resulting product is still safe, but when you go to use it, use for another purpose where puréed apple is needed.
The recipe
Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart)
Processing method: Water bath OR steam canning OR pressure canning
Yield: varies
Headspace: 2 cm (½ inch)
Processing pressure: Only applies if pressure canning. 5 lbs (35 kPa) weighted gauge, 6 lbs (42 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
Processing time: Water bath OR steam canning, either size jar, 20 minutes. Pressure canning, either size jar, 8 minutes.
Canning apple slices
Walking through the USDA method for home canning apple slices.
Instructions
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Prepare a very large pot or bowl with acidulated water in it (by adding lemon juice or ascorbic acid. This is to prevent the apple going brown.)
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Wash, peel, core and slice the apples.
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As you work, work in such a way that peeled apple never rests for long outside the water, to prevent discolouration.
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Put drained apple slices in a large pot.
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For every 2 kg (5 lbs / 16 cups ) of drained apple slices in the pot, add ½ litre (2 cups / 1 US pint) of water. Bring to a boil, then start timing and let it boil for 5 minutes.
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Pack hot apple slices into half-litre (US pint) jars or 1 litre (US quart) jars.
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Leave 3 cm (1 inch) headspace.
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Top up with the blanching water or if there isn't enough, clean boiling water (such as from a kettle, for instance).
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Leave 2 cm (½ inch) headspace after the filling liquid.
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Debubble, adjust headspace.
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Wipe jar rims.
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Put lids on.
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Process in a water bath or steam canner or pressure canner.
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Water bath / steam canner: either size jar for 20 minutes; increase time as needed for your altitude.
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Pressure canner: either size jar for 8 minutes. 5 lbs (35 kPa) weighted gauge, 6 lbs (42 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
Processing guidelines below are for weighted-gauge pressure canners. See also if applicable: Dial-gauge pressures.
| Jar Size | Time | 0 to 300 m (0 - 1000 feet) pressure | Above 300 m (1000 ft) pressure | |
|---|---|---|---|---|
| ½ litre (1 US pint) | 8 mins | 5 lbs | 10 lb | |
| 1 litre (1 US quart) | 8 mins | 5 lbs | 10 lb |
Reference information
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
Recipe notes
- If you go the pressure canning route, don’t let the pressure go over, or your jars will really vent on you.
- If the apples you are using are more “fresh-eating apples” than “cooking apples”, be careful not to over-blanch them or you will end up with applesauce in the pot.
- It will seem that there is not enough water to blanch the apple slices in, but they will quickly give off a lot of water of their own.
Recipe Source
This recipe comes from the USDA Complete Guide (2015).
- Apples – Sliced. In: United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 2-7.
Modifications made:
- None.
Nutrition
Serving size: 125 g, drained (about one quarter of a ½ litre / US pint jar, if 500 g went into the jar.)
Per 125 g:
- 74 calories, 0 mg sodium
- Weight Watchers PointsPlus®: 2 points (while raw apple slices are free on Weight Watchers, processed apple slices probably aren’t).
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Cooking from canning recipes
Apple cobbler with biscuit topping
TIP! For fruitier pies, add a jar of home-canned apple slices to a jar of Canned Apple Pie Filling when making a pie.
Further reading
Linda J Harris. Apples: Safe Methods to Store, Preserve, and Enjoy. University of California, Division of Agriculture and Natural Resources. Publication 8229. 2007.
I have just attempted to hot pack apple slices. I put the slices into boiling syrup but before I got the syrup back to boil the apples turned to mush so I water bathed the apple as purée.
If I try again do I need to get the syrup boiling again? Could I just let the apples heat through the put in jars? Or should I try raw pack?
Use a different variety that holds its shape better in cooking. Pie apples, for instance. https://www.cooksinfo.com/pie-apples
Hi, thanks for your reply. I am using pue apples. Do you have any further advice – I have boxes of them.
If you have pie apples, you are good to go. Your only decision then is whether to can with sweetener, or plain. Some people feel that plain is more flexible, because that way sugar added to the jars won’t conflict with sugar called for in recipes you might use them in. The downside with canning unsweetened is that after a year or so, you may see some darkening happening sooner than those canned with sugar, esp. if the jars are stored where light can reach them.
I have scoured the internet looking specificly for pie recipes using sliced canned apples to no avail. Here you are stating that you can make a pie, but there is only a link to apple cobbler and apple crumb. I don’t want to make apple pie filling, I want to can sliced apples, then later use some of them for a pie. Is this possible or would it be too mushy? If it would work, do you have a link to a pie recipe using these specific apple in the above text?
Thanks!
Good point. I’ll add apple pie to the list of “cooking with canning” recipes to post.
I can my apples for use mostly in pies. The recipe I use is in a Betty Crocker cookbook for pies. You might check there and it might be for fresh apples but the recipe is the same either way. I just goggled Betty Crocker apple pie and it came up but it does say fresh apples just like my recipe but I use my bottled ones.
What do you do to your bottled slices? Do you dump them into the pie, water and all, or do you drain them?
Can you please tell me what is the shelf life of these canned apples? Thank uou
Shelf life: https://www.healthycanning.com/the-shelf-life-of-home-canned-goods/
Thank you for your speedy response!
How long can you keep them stored
How long can you store home-canned goods.
Do you not sugar to apples for canning
There is no need to. However if you wish you may can them in a sugar syrup. https://nchfp.uga.edu/how/can_02/syrups.html
I need recipes that are based on using canned apple slices–NOT apple pie filling. Can you provide some or direct me to some sites that use canned apple slices–NOT apple pie filling. Thanks for your help.
Directions for canning apple slices are above.
Can I keep the peels on?
Most of the bacterial load is on the exterior of the apples, embedded in the peel. They would need to re-test the processing times to see if the existing times were adequate to deal with the increased bacterial load of leaving the peel on, or, if the times needed to be longer. So, in short, if you do leave the peels on, you’re on your own: the quality / safety assurances from the USDA don’t apply. For more info on peeling, see: https://www.healthycanning.com/why-you-have-to-peel-some-vegetables-for-home-canning/
The article you reference for your answer discusses the need to peel root vegetables, not fruit. There is no part of the article that talks about the necessity of peeling apples, peaches, nectarines, etc…
Good point. Added that to todo list. Thanks.
I did this recipe and my apples absorbed all the liquid in about 2-3 weeks. I have like 3 inches left at the bottom. They are not changing color so are they still ok to eat? The Jars are all sealed yet but I am just not sure what went wrong or if this is normal??
How much water gets absorbed will depend on the variety of apple, but that is normal for many varieties. If you followed the USDA Guide directions, you will be fine. I’ve had a few jars that ended up nearly solid after processing, owing to jar venting or apple slices swelling and pushing water out during processing. The key thing is that we followed directions in preparing the jars, and then in processing. If you wanted to discuss the matter more, try one of these Master Food Preserver groups: https://www.healthycanning.com/master-food-preserver-help-groups/
Is it safe to can any leftover syrups from this if canned in a heavy syrup per nchfp recipe? what if lemon is added?
Just freeze any leftover syrups.