Have fruit out of season by learning how to preserve apples. Canning fruit is inexpensive, economical, and easy to learn. Canning kits that include a canning pot with rack, canning tongs, and a canning funnel are affordable and make the process of preserving apples much easier.
To preserve apples you will need:
- Canning pot with lid and rack
- Canning funnel
- Canning Tongs
- Canning jars with lids
- 2 cups Granulated Sugar
- 5 cups Apples
- ¼ cup Lemon Juice
- 6 cups Water
- Prepare the apples. Wash the apples in water. Use a vegetable peeler to core and peel each apple. Cut out all the bruises from the apples. Cut the apple into eight slices. Rinse the sliced apples in water and drain.
- Sterilize the jars and lids. Wash the glass jars and lids in hot soapy water and rinse in clear hot water. Fill a large pot and a small saucepan with water and bring to a boil. Boil the washed jars in the large pot for 10 minutes. Boil the lids for three minutes in the small saucepan. Turn the heat off and leave the jars and lids in the pot until they are used.
- Cook the apples. Combine water, sugar, lemon juice, and sliced apples in a large pot and bring to a boil. Boil the apples an additional five minutes, stirring occasionally.
- Fill the jars. Remove a jar from the hot water using tongs and fill with cooked apples in syrup using a canning funnel. Leave ¼ inch space unfilled at the neck of the jar. Use a clean damp paper towel to wipe spilled fruit off the rim the jar and screw the lid on tightly.
- Process the jar. Fill the canning pot half full of hot water and place the rack inside the pot. Use canning tongs to place the filled jars in the canning pot. Cover the jars with hot water two inches above the lid. Bring the water to a boil and boil for 20 minutes.
- Cool the jars. Remove the boiled preserved apples from the canning pot one at a time with canning tongs and place on a cooling rack. Let the preserved apples cool for 24 hours. Test the seal on the cooled preserved apples by pushing on the center of the lid. There should be no popping up of the lid. If the lid pops the seal in not successful and the jar should be refrigerated and eaten within 30 days. Store the preserved apples in a cool dark place away from heat or sunlight.
Tips: Always keep the fruit filled jars upright during the entire process. When removing the sterilized lid use tongs or a canning magnet. Never touch the sterilized lid with your fingers to avoid contamination of the preserves.