- 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!
- Yield30 servings
- Prep time
- Cook time
- Total time
- CuisineEuropean, American
- In CategorySides
- 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.
- Place 6 cups of sliced apples at a time in a large part of boiling water or apple juice.
- Boil each batch for five minutes, stirring occasionally.
- Drain and keep the hot apples in a covered bowl or pot. Save the liquid to use later.
- Fill the jars with hot apple slices, leaving ½ an inch of space using a funnel if you have it.
- Fill the cans within ½ inch to the top with the water or juice from earlier.
- Put them in the canner and keep them covered with at least 1 or 2 inches of water.
- Bring water to a boil and keep boiling for 20 minutes.
- Remove the jars from the canner with a jar lifter.
- Place them on a clean kitchen towel away from drafts.
- 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