When I think back to the days, I hardly used to can anything, it boggles my mind. Nowadays we are able to preserve many of our garden fresh produce, such by canning pears and canning cherries for pie. One of my newest skill sets is how to can crisp apple slices.
What is the difference? Well crisp apple slices are the closes thing to fresh apple slices you will ever get after canning. It is the texture that really stands out as they are able maintain that crisp bite, although soft and easy to slice through these apples are not mushy at all. They make a for a great snack, straight out of the jar.
Here’s What You’ll Need:
- fresh apples
- apple peeler & corer
- 5 gallon bucket
- sharp knife
- small weight
- stock pot
- canning jars
- kitchen towel
- water bath canner
Your apples must be thoroughly washed, before you begin to peel and core them. After slicing them take your bucket and layer your apples in there. Then add the sugar, repeat until you run out of apples. Simply place a plate on top of the apples and weigh it down with a small weight. This helps squeeze all the wholesome juices out of the apples.
Place a lid on the bucket and allow it to sit overnight, or even 24 hours. Sterilize your canning jars, lids and rings. Then you can begin packing the jars. Pour out all the juice into a stockpot and bring to a boil. Carefully, ladle the hot juice into each jar leaving half an inch of headspace.
You do not want any air bubbles trapped in your ‘sauce’, so remove those before wiping down the rims and screwing on your lids. Load your jars into the water bath canner, and then process them for 20 minutes. The jars will be hot, so use the jar lifter to remove them from the canner, onto a kitchen towel on the counter. Leave the jars to cool and seal overnight. Store in a cool, dry area until use.
You can follow step by step instructions on the Reformation Acres blog, here…
You can watch the video below on canning apple slices…
You can watch the video below on canning apples…