Apple Canning Techniques and Tips
For pie apples, wash, peel and core the apples, then slice them into a bowl of water that contains ascorbic acid. The acid will prevent apples from turning shades of brown. To make about 7 quarts of pie apples, you’ll need about 19 pounds. A bushel of apples weights 48 pounds and yields between 16 and 19 quarts.
Allow the apples to sit in the acid bath for a few minutes before straining and placing in the boiling pan. Add water or syrup in the amount of 1 pint per 5 pounds of slices. Boil 5 minutes, stirring occasionally. Fill jars, leaving about an inch at the top. Place lid and ring on jar. It’s best to check online tables to figure your altitude, which can greatly affect how long you will need to process the apples. General times are 20 minutes for 0-1000 feet, 25 minutes for 1001-3000 ft.
Place jars with lids and rings affixed, in a canner pot or boiling pot and bring to a rapid boil. Allow to boil the appropriate time for your altitude. Check the lids to make sure the apples have sealed then store in a cool, dark place.
Spiced apple rings are a favorite for many people. Start with 12 pounds of firm, tart apples. You’ll also need 12 cups sugar, 6 cups water, 1-1/4 cup white vinegar
3 tablespoons whole cloves, 3/4 cup red hot cinnamon candies or 8 cinnamon sticks, a tsp red food coloring.
To make the syrup, combine sugar, water, vinegar, cloves, cinnamon and food coloring in a 6 quart pan. Bring to a boil, stirring occasionally, then simmer for 3 minutes. While the sauce is cooking peel, core and slice apples into rings. Soak in ascorbic acid and water for a few minutes. Drain apples and place into the syrup. Fill jars and place in boiling pan. Boil for 10 minutes for altitudes under 1000 ft, 15 minutes for 1001-3000 ft.
For applesauce, use 21 pounds per 7 quarts. Wash, peel and core the apples. Slice apples into water and ascorbic acid. After a few minutes drain the apples into a 10 quart pot. Add a half-cup of water. Stir occasionally and bring to a boil for about 20 minutes. Press through a sieve or food mill. Add 1/8 cup of sugar per quart, or can the sauce without sugar, if desired.
After placing the applesauce in jars, arrange them in the boiling pan and bring to a rapid boil for 15 minutes if under 1000 feet, 20 minutes if 1001-3000 ft. Boil 5 minutes longer, for each altitude, if you are using quart jars rather than pints.
To make apple butter start with about 8 pounds of apples. You’ll also need 2 cups cider, 2 cups vinegar, 2-1/4 cups white sugar, 2-1/4 cups brown sugar, 2 tablespoons ground cinnamon, and a tablespoon of ground cloves. This will yield about 8 or 9 pints of apple butter.
Start with clean apples, remove stems, quarter and core the fruit. Cook slowly in cider and vinegar until the apples are very soft. Press the fruit through a colander, strainer, or food mill. Cook once again with sugar and spices, stirring frequently. One way to tell if the apple butter is ready to can is to place a tablespoon on a plate. If, after a couple of minutes, you don’t see the liquid separating into a ring around the apple butter, it’s done. But, if the mass of apple butter begins to separate, and you see there’s a clear-like liquid forming around the mass, the mixture must be cooked slightly longer.
Fill jars, add caps and rings, then place in boiling pot. Boil 5 minutes for pints, 10 for quarts, if under 1000 ft altitude. Add five minutes to each of those figures if the altitude is 1001-3000 ft.
You don’t have to grow your own apples to have delicious apple foods. Purchase apples while on sale at the grocery store and make your own applesauce, apple butter and apple juice. You’ll then have foods packed into the pantry to hold you over through the winter and, best of all, you’ve made them yourself.
