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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Sliced Apples


Canning Sliced Apples

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.


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.


Select apples that are juicy, crisp, and preferably both sweet and tart.


  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.

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