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

Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning apples: set-by-step directions

Print Icon Email Icon Share Icon

National Center for Home Food Preservation

Canning apples: Step-by-step directions

Using boiling water canner

Suzanne Driessen

Clean: food safety starts here!

Clean and sanitize sink and counter tops

  1. Wash counter tops and prep sinks with hot soapy water. Rinse off soap with clean water.
  2. Sanitizer Solution: Fill squirt bottle with 1 quart water. Add 1 teaspoon of chlorine bleach; or fill squirt bottle with full-strength white vinegar or hydrogen peroxide; or use commercially prepared cleaner per directions on label.
  3. Spray counter tops and sink with sanitizer solution. Let air dry for 10 minutes.
  4. Wash hands.

Wash hands for 20 seconds

  1. Wet hands under hot running water. Add lots of soap.
  2. Rub and wash back of hands, wrists, between fingers and under fingernails for 20 seconds.
  3. Rinse well under running water.
  4. Dry with paper towels.
  5. Use paper towel to turn off the water faucet.

Clean as you go

  1. Wash dishes, utensils, cutting boards, etc. in hot soapy water.
  2. Let air dry.

Ingredients:

Canning directions:

1) Prepare jars

2) Wash apples

3) Peel, core and prep apples

4) Prepare syrup

5) Prepare lids

6) Fill jars

7) Load the canner

8) Unload the canner

9) Cool and store

Note: Pressure canner options - pints/quarts: Dial gauge at 6 pounds for 8 minutes or weighted gauge at 10 pounds for 8 minutes.

Recommended resources

2015

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