Skip to Main navigation Skip to Left navigation Skip to Main content Skip to Footer

University of Minnesota Extension
www.extension.umn.edu
612-624-1222
We're looking for your feedback on the Extension website. Please take our survey.

Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning sliced apples

Print Icon Email Icon Share Icon

Fruits

Canning sliced apples

William Schafer

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.

Procedure

  1. Wash, peel, and core apples. To prevent discoloration, slice into water containing ascorbic acid.
  2. Place drained slices in large saucepan and add 1 pint water or very light, light, or medium syrup (see preparing and using syrups) or juice per 5 pounds of sliced apples.
  3. Boil 5 minutes, stirring occasionally to prevent burning.
  4. Fill jars with hot slices and hot syrup or water, leaving ½ inch headspace.
  5. Adjust lids and process.

Recommended process

See also: pressure canner process times for fruit.

Related resources

Revised by Deb Botzek-Linn 2010. Reviewed by Suzanne Driessen 2016.

  • © Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy