Sweet Canned Apples

Canned apples are great to have on hand to make those wonderful baked goods in the winter. Always use a tart apple that has ripened in the fall. Summer apples are generally too soft for canning.

Sweet Canned Apples

Prep time: 

Cook time: 

Total time: 

Serves: 8 pints

Serving size: ½ cup

Calories: 137

Fat: 0

  • 5¼ C of water
  • 2¼ C of sugar
  • 12 lbs. tart apples, washed, cored, peeled and cut into even chunks
  1. Pour the water into a saucepan and place the pan over high heat.
  2. Stir in the sugar and stirring continuously bring the mixture to a boil.
  3. Stir and boil until the sugar has completely dissolved.
  4. Keep the syrup just at a boil over medium heat while preparing the apples.
  5. Prepare the canning jars and two piece lids according to the manufacturer’s directions.
  6. Fill the jars with the apple chunks packing them in firmly.
  7. Pour the boiling syrup over the apples leaving a ½ inch headspace.
  8. Wipe the rims of the jars and hand tighten the seals.
  9. Place the jars in a water-bath canner for 20 minutes from the point of boiling.
  10. Remove the jars carefully and place away from drafts to cool completely.
  11. Test the seals and if you find jars that did not seal correctly refrigerate them to use within two weeks.
Makes 8 pints or 4 quarts. To make a lighter syrup reduce the sugar to 1 C and stir 1 C of honey in with the water and sugar.


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