Canned Apples for Baking
(2009 Ball Blue Book – Guide to Preserving)
Yield: About 4 quarts
10 to 12 pounds apples (any variety or
combination of varieties of firm baking apples)
1 cup sugar
2 cups water
1 tablespoon fresh lemon juice
Prepare hot water bath canner by filling the canner ½ to 2/3 full with hot water. With lid on,
bring water to a boil then reduce to simmer. Wash canning jars and lids in hot, soapy water and
rinse well. Carefully lower jars into simmering water. Heat lids in a small saucepan of
simmering water. DO NOT BOIL LIDS. Allow jars and lids to remain in hot water until ready
for use, removing one at a time as needed to fill.
Wash, core and peel apples. Cut apples lengthwise into ¼ - ½ inch thick slices. Treat to prevent
darkening (follow directions according to Ball Fruit Fresh or other ascorbic acid type product).
Combine sugar, water and lemon juice in a large stockpot, stirring to dissolve sugar. Bring
mixture to a boil; reduce heat. Drain apples in a large colander and add to sugar-water mixture.
Simmer apples 5 minutes in syrup.
Pack hot apples into hot jars, leaving ½ inch headspace. Ladle hot syrup over apples, leaving ½
inch headspace. Remove air bubbles. Wipe rim and threads of jar with a clean, damp cloth or
paper towel. Remove hot lid from simmering water using a lid wand. Place lid on jar, centering
sealing compound on rim. Screw jar band down evenly and firmly, just until fingertip tight.
Repeat process with remaining jars. Place filled jars in canner rack and lower into canner. Be
sure water covers tops of jars by 1 to 2 inches. Add hot water, if necessary. Place lid on canner.
Bring water to a gentle, steady boil. Process quarts 20 minutes PLUS 15 MINUTES for altitudes
of 6,001 to 8,000 ft. for a total of 35 minutes in a hot water bath canner.
After processing is complete, turn off heat and remove canner lid. Remove jars from canner with
jar lifter, setting them upright, 1 to 2 inches apart, on a dry towel to cool. Do not tighten bands
or handle jars. Allow jars to cool for 12 to 24 hours.
After cooling, test seals by pressing the center of each lid. If a lid does not flex up and down, it is
sealed. If a lid is not sealed within 24 hours, refrigerate immediately for up to 3 weeks or
reprocess for the full length of time using a new lid. (Follow recommended re-processing
instructions).
Clean sealed jars with a clean, damp cloth and label before storing in a cool, dry, dark place for
up to 1 year. Jar screw bands may be removed, if desired.