Let's Preserve: Apples (2024)

Preparation

Start with clean countertops and utensils. Wash hands with soap and warm water. All produce should be properly washed before it is consumed or preserved. Gently rub apples under cold running water. Do not soak produce in water.

Freezing Procedure

For freezing, select apple varieties that are crisp and firm and not mealy textured, such as Golden Delicious, Rome Beauty, Jonathan, York Imperial, or Granny Smith (Table 1). Don't freeze more than 2 pounds of food per cubic foot of freezer capacity per day.

Applesauce

Prepare applesauce per directions on page 3. Cool quickly by placing a pan of cooked sauce in cold water and stirring occasionally; replace water as it warms. Pack sauce in plastic containers or tapered wide-mouth freezer jars. Allow ½ inch (13 mm) of headspace for pints and 1 inch (2.5 cm) of headspace for quarts. Freeze. Thaw in the refrigerator. Suggested storage time is 8 to 10 months.

Sliced Apples

Procedure

Syrup pack is preferred for apples to be used for uncooked desserts or fruit co*cktail. A sugar or dry pack is good for pie making. Select full-flavored apples that are crisp and firm, not mealy, in texture. Wash, peel, and core. Slice medium apples into twelfths, large ones into sixteenths.

Syrup pack
Use cold 40 percent syrup (3¼ cups sugar to 5 cups water). To prevent browning, add ½ teaspoon (1,500 milligrams) of ascorbic acid to each quart of syrup. Slice apples directly into syrup in container starting with ½ cup of syrup in a pint container. Press fruit down in container and add enough syrup to cover. Leave ½ inch (13 mm) of headspace for pints and 1 inch (2.5 cm) of headspace for quarts. Place a small piece of crumpled water-resistant paper on top to hold fruit down. Seal and freeze.

Sugar pack
To prevent darkening, dissolve ½ teaspoon (1,500 milligrams) of ascorbic acid in 3 tablespoons of water. Sprinkle over the fruit. Or, steam blanch slices for 1½ to 2 minutes. Cool in very cold water and drain. Mix ½ cup of sugar with 1 quart (1¼ pounds) of fruit. Pack apples into containers and press fruit down, leaving ½ inch (13 mm) of headspace. Seal and freeze.

Dry pack
Dry pack: Follow directions for sugar pack, omitting sugar. Treated apple slices can also be frozen first on a tray and then packed into containers as soon as they are frozen. Fill plastic freezer containers, tapered wide-mouth freezer jars, or zip-type freezer bags. Remove air from freezer bags; seal, label, and freeze. Sealed bags may be frozen flat on a tray and stacked when completely frozen. Do not freeze in containers with a capacity over one-half gallon.

Canning Procedure

For canning, use Jonathan, Golden Delicious, Mclntosh, Braeburn, Crispin, York Imperial, or other apple varieties that are crisp and firm and will retain their shape and texture (Table 1). Wash jars. Sterilize jars for products that will be processed in less than 10 minutes. To sterilize empty jars, put them right side up on a rack in a boiling water canner. Fill the canner and jars with hot (not boiling) water to 1 inch (2.5 cm) above the top of jars. Boil jars for 10 minutes. Remove and drain hot, sterilized jars one at a time and fill immediately with food. Prepare lids according to manufacturer's instructions. Place products hot into jars. Wipe sealing edge of jars with a clean, damp paper towel. Add lids and tighten screw bands. Process jars in a boiling water or an atmospheric steam canner. Another option for applesauce and sliced apples is to process them in a pressure canner.

Note: Canned products are best if eaten within a year and are safe as long as lids remain vacuum sealed.

To Process in a Boiling Water Canner

Preheat canner filled halfway with water to 180°F (82°C). Load sealed jars onto the canner rack and lower with handles or load one jar at a time with a jar lifter onto rack in canner. Add water, if needed, to 1 inch (2.5 cm) above jars and cover. When water boils vigorously, lower heat to maintain a gentle boil and process jars of the product for the time given in the recipe. After processing is complete, set canner off heat and remove canner lid. Wait 5 minutes before removing jars from the canner with a jar lifter, being careful not to tilt the jars, to a wooden cutting board or towel-lined surface. Do not retighten screw bands. Aircool jars for 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store the jar in a clean, cool, dark place. If the lid is unsealed, examine and replace jar if defective, use new lid, and reprocess as before. Wash screw bands and store separately.

To Process in an Atmospheric Steam Canner

Preheat the base of a steam canner that has been filled with the amount of water designated in the instruction manual that comes with the canner—usually about 2 quarts. Set the rack in the base of the canner. Heat water in the base of the canner to 180°F (82°C). As each jar is filled, place it on canner rack, keeping the cover or lid on the atmospheric steam canner as you work. When all jars are in the canner, bring the canner to a boil over medium to medium-high heat until a steady column of steam at least 6 inches (15 cm) long escapes from the vent hole(s). Processing time begins when there is a steady column of steam 6 (15 cm) to 8 (20 cm) inches long. Slowly adjust the heat to maintain a steady column of steam throughout the processing time. When processing is complete, turn off heat. Allow the jars to sit in the covered canner for 5 minutes before removing them from the canner with a jar lifter, being careful not to tilt the jars, to a wooden cutting board or towel-lined surface. Do not retighten screw bands. Cool, inspect, label, and store jars as described above in boiling water canner instructions.

To Process in a Pressure Canner

Place jar rack, 2 inches (5 cm) of water, and sealed jars in canner. Fasten canner lid and heat canner on high setting. After steam exhausts for 10 minutes, add weighted gauge or close petco*ck to pressurize the canner. Start timing the process when the desired pressure is reached. Regulate heat to maintain a uniform pressure, and process jars for the time given in the recipe. When processing is complete, remove canner from heat. Air-cool canner until it is fully depressurized. Slowly remove weighted gauge or open petco*ck, wait 10 more minutes, and carefully remove canner lid.

Remove jars from the canner with a jar lifter, being careful not to tilt the jars, to a wooden cutting board or towel-lined surface. Finish cooling and storing as directed in processing in a boiling water canner above.

After Processing

Do not retighten screw bands. Cool jars for 12 to 24 hours and remove screw bands. Check lid seals. If the center of the lid is indented, the jar is sealed. Wash, dry, label, and store sealed jars in a clean, cool, dark place. If the lid is unsealed, examine and replace jar if defective, use new lid, and reprocess as before or store in the refrigerator. Wash screw bands and store separately. Canned goods are best if consumed within a year and are safe as long as lids remain vacuum sealed.

To Process at High Altitudes

Process times in each recipe are for altitudes at or below 1,000 feet above sea level. If you are processing in a boiling water bath or atmospheric steam canner at altitudes above 1,000 feet, follow process times in Table 2.

• In a pressure canner, the processing time remains the same and the pressure is increased at higher altitudes.
• In a dial gauge pressure canner at altitudes of 0 to 2,000 feet, process at 6 pounds pressure.
• At altitudes of 2,001 to 4,000 feet, process at 7 pounds pressure.
• At altitudes of 4,001 to 6,000 feet, process at 8 pounds pressure.
• At altitudes of 6,001 to 8,000 feet, process at 9 pounds pressure.
• In a weighted gauge pressure canner at altitudes above 1,000 feet, the processing time remains the same, but the food must be processed at 10 pounds pressure.

Canning Recipes

Apple Butter

Recommended Varieties:
Jonathan, Winesap, Stayman, Golden Delicious, or McIntosh

• 8 lb apples
• 2 cups cider
• 2 cups vinegar
• 2¼ cups white sugar
• 2¼ cups packed brown sugar
• 2 Tbsp ground cinnamon
• 1 tsp ground cloves

Yields approx. 8 to 9 pints

Procedure:
Remove stems and wash, quarter, and core apples. Cook slowly in cider and vinegar until soft. Press apples through a food mill, colander, or strainer. Combine fruit pulp with sugar and spices. Bring to a boil, then reduce to a simmer; stir frequently to prevent scorching.

To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the apple butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When rim of liquid does not separate around the edge of the butter, it is ready for canning. It will take 1 to 3 hours for apple butter to cook to this stage, depending on the juiciness of the apples. Fill hot product into sterile half-pint or pint jars, leaving ¼ inch (6 mm) of headspace. Quart jars need not be presterilized. Adjust lids and process jars in a boiling water bath or atmospheric steam canner.
Half-pints or pints: 5 minutes
Quarts: 10 minutes

Apple Juice

Quality
Good-quality apple juice is made from a blend of apple varieties. For best results, buy fresh juice from a local cider maker within 24 hours after it was pressed.

Procedure
Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off clear liquid and discard sediment. If desired, strain clear liquid through a paper coffee filter or double layers of damp cheesecloth. Heat quickly, stirring occasionally, until juice begins to boil. Fill immediately into sterile pint or quart jars, or fill into clean half-gallon jars, leaving ¼ inch (6 mm) of headspace. Adjust lids and process jars in a boiling water bath or atmospheric steam canner.
Pints or quarts: 5 minutes
Half-gallons: 10 minutes

Applesauce

Quality
Select apples that are sweet, juicy, and crisp, such as Golden Delicious, Rome Beauty, Jonathan, Fuji, York Imperial, and McIntosh. For a tart flavor, add 1 to 2 pounds of tart apples to every 3 pounds of sweeter fruit (Table 1).

Quantity
An average of 21 pounds is needed per canner load of 7 quarts; an average of 13½ pounds is needed per canner load of 9 pints. A bushel weighs about 48 pounds and yields 14 to 19 quarts of sauce. An average of 3 pounds makes a quart of canned applesauce.

Procedure
Wash, peel, core, and slice apples. If desired, to prevent discoloration place slices in an ascorbic acid solution made by mixing 1 teaspoon ascorbic acid crystals or six finely crushed 500-milligram vitamin C tablets in 1 gallon of water (or use a commercial color preserver). Place drained slices in a large 8- to 10-quart saucepan. Add ½ cup of water or enough water to barely cover the bottom of the pan. Stir occasionally to prevent browning. Heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunky-style sauce. If desired, add ⅛ cup of sugar per quart of sauce. Taste and add more sugar, if preferred. Reheat sauce to boiling. Fill jars with hot sauce, leaving ½ inch (13mm) of headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process jars in a boiling water bath or atmospheric steam canner.
Pints: 15 minutes
Quarts: 20 minutes

Pressure Canner option
Process in a dial gauge pressure canner at 6 pounds pressure or in a weighted gauge pressure canner at 5 pounds pressure.
Pints: 8 minutes
Quarts: 10 minutes

Note: To prevent siphoning, make sure that applesauce is boiling hot when it is put into jars, allow adequate headspace, and remove all air bubbles. Allow jars to sit 5 minutes after processing in uncovered boiling water bath canner before removing.

Spiced Apple Rings

• 12 lb firm, tart apples (small apples are required--maximum diameter 2½ [6 cm] inches)
• 12 cups sugar
• 6 cups water
• 1¼ cups white vinegar (5%)
• 3 Tbsp whole cloves
• ¾cup red hot cinnamon candies or 8 cinnamon sticks
• 1 tsp red food coloring (optional)

Yields approx. 8 to 9 pints

Procedure
Wash apples. To prevent discoloration, peel, and core one apple at a time. Immediately cut crosswise into ½-inch (13mm) slices and immerse in an ascorbic acid solution made by mixing 1 teaspoon of ascorbic acid crystals or six finely crushed 500-milligram vitamin C tablets in 1 gallon of water (or use a commercial color preserver).

To make flavored syrup
Combine sugar, water, vinegar, cloves, and cinnamon candies (or cinnamon sticks and food coloring) in a 6-quart saucepan. Stir and heat to a boil, stirring constantly; then simmer for 3 minutes. Drain apples, add to hot syrup, and cook 5 minutes. (Remove cinnamon sticks, if using.) Fill jars (preferably wide mouth) with apple rings and hot, flavored syrup, leaving ½ inch (13mm) of headspace. Adjust lids and process jars in a boiling water bath or atmospheric steam canner.
Half-pints or pints: 10 minutes

Sliced Apples

Quantity
An average of 19 pounds is needed per canner load of 7 quarts; an average of 12¼ pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 19 quarts--an average of 2¾ pounds per quart.

Quality
Select apples that are juicy, crisp, and preferably both sweet and tart. Raw packs make poor-quality products.

Procedure
Wash, peel, core, and slice apples into ½-inch (13 mm) wedges. If desired, to prevent discoloration place slices in an ascorbic acid solution made by mixing 1 teaspoon ascorbic acid crystals or six finely crushed 500-milligram vitamin C tablets in 1 gallon of water (or use a commercial color preserver). Place drained slices in a large saucepan and add 1 pint of water or very light or light syrup for every 5 pounds of sliced apples. (To make syrup, dissolve ¼ to ½ cup of sugar in 2 cups of water.) Boil for 5 minutes or until transparent, stirring occasionally to prevent burning. Fill jars with hot slices and hot syrup or water, leaving ½ inch (13 mm) of headspace. Adjust lids and process jars in a boiling water bath or atmospheric steam canner.
Pints or quarts: 20 minutes

Pressure Canner Option
Process in a dial gauge pressure canner at 6 pounds pressure or in a weighted gauge pressure canner at 5 pounds pressure.
Pints or quarts: 8 minutes

Spiced Crab Apples

• 5 lb crab apples
• 4½ cups apple vinegar (5%)
• 3¾ cups water
• 7½ cups sugar
• 4 tsp whole cloves
• 4 cinnamon sticks
• 6 half-inch cubes of fresh ginger root

Yields approx. 9 pints

Procedure
Remove blossom petals and wash apples, leaving stems attached. Puncture the skin of each apple four times with an ice pick or toothpick. Mix vinegar, water, and sugar, and bring to a boil. Add spices tied in a spice bag or cheesecloth. Using a blancher basket or sieve, immerse one-third of the apples at a time in the boiling vinegar/syrup solution for 2 minutes. Place cooked apples and spice bag in a clean 1- or 2-gallon stainless steel or glass container and add hot syrup. Cover and let stand overnight in the refrigerator. Remove spice bag, drain syrup into a large saucepan, and reheat to boiling. Fill pint jars with apples and hot syrup, leaving ½ inch (13 mm) of headspace. Adjust lids and process jars in a boiling water bath or atmospheric steam canner.
Pints: 20 minutes

For additional information about food preservation, visit the Penn State Extension Home Food Preservation website or contact Penn State Extension in your county.