Canned Apples



  • Apples - an average of 19 pounds is needed per canner load of 7 quart jars; an average of 12-1/4 pounds is needed per canner load of 9 pints
  • Water or apple juice

Enjoy the flavor of apples all year round while practicing an old yearly tradition: preserving fruit!

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  • Yield
    30 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    European, American
  • In Category
  • Level


  1. Wash, peel, core and slice (1/4 to ½ an inch thick) the apples, making sure to remove seeds, stems, hard parts and brown spots.
  2. Place 6 cups of sliced apples at a time in a large part of boiling water or apple juice.
  3. Boil each batch for five minutes, stirring occasionally.
  4. Drain and keep the hot apples in a covered bowl or pot. Save the liquid to use later.
  5. Fill the jars with hot apple slices, leaving ½ an inch of space using a funnel if you have it.
  6. Fill the cans within ½ inch to the top with the water or juice from earlier.
  7. Put them in the canner and keep them covered with at least 1 or 2 inches of water.
  8. Bring water to a boil and keep boiling for 20 minutes.
  9. Remove the jars from the canner with a jar lifter.
  10. Place them on a clean kitchen towel away from drafts.

Nutritional Information

Per Serving

  • Calories: 73
  • Fat Content: 0.3g
  • Cholesterol Content: 0mg
  • Sodium Content: 2mg
  • Carbohydrate Content: 19.5g
  • Fiber Content: 3.4g
  • Sugar Content: 14.7g
  • Protein Content: 0.4g