CANNING APPLES
(about 2 ½ - 3 pounds apples)
1 pound = about 4 medium apples
Use Golden Delicious
- Peel and core apples; cut into pieces.
- To keep the fruit from darkening, drop pieces into water containing 2 tablespoons of salt and 2 tablespoons of lemon juice per gallon.
- Drain, and then boil apples 5 minutes in thin syrup or water.
In glass jars- Pack hot fruit to ½ inch of top. Cover with hot syrup or water, leaving ½ inch space at top of jar. Adjust lids. Process in boiling water bath.
(DO NOT cover jars with water – only put enough water to below the ring)
Pint jars = 15 minutes
Quart Jars = 20 minutes
As soon as you remove the jars from water bath, turn the jars upside down. Let seal.
SYRUP
Type of Syrup Sugar Water or Juice Yield
Thin | 2 cups | 4 cups | 5 cups |
Medium | 3 cups | 4 cups | 5 ½ cups |
Heavy | 4 ¾ cups | 4 cups | 6 ½ cups |
Boil the sugar and water together for 5 minutes. Skim if necessary
