Pressure Canning Apples from Home

Picture of Pressure Canning Apples from Home
Spiced Apple Canning from home, you ask? 
Remove these adsRemove these ads by Signing Up

Step 1: Acquire Apples

Picture of Acquire Apples
Go get apples. Either from the store, or from a tree. We won't judge.

Step 2: Disinfect Cans

Picture of Disinfect Cans
Pick up some Mason canning cans, and disinfect them by submerging them in water (lids and all!) and boiling them. Keep them in the hot/boiling water until you need them!

Step 3: Prepare Apples

Picture of Prepare Apples
Prepare to process apples, and a lot of them! This will go faster if you have store apples, but if you're like us and are taking the adventurous route, it will still work great as long as you're willing to put in some extra effort!

You'll need an apple peeler and a good knife. 

Step 4: Boil Apple Juice

Picture of Boil Apple Juice
Get some apple juice boiling. Needed for later. 

Step 5: Peel Apples

Picture of Peel Apples
Peel apples! If you're using apples picked from home or an apple pick, this will be trickier because they won't be as flawless. No worries, just dig out/chop off the imperfections and move on. 

Step 6: Apple Peels

Picture of Apple Peels
Save those apple peels! If you've got a rabbit living with you, feed them to the rabbit. Then experience love and adoration. If you don't have a rabbit, throw them outside for the birds and woodland creatures. 

Step 7: Rinse Apples

Picture of Rinse Apples
Give those apple pieces a good last rinse, especially if you're using from-home apples. 

Step 8: Blanching

Picture of Blanching
Throw those apples into the boiling apple juice! This does two things: 

--"Blanches" the apples (aka slows down the enzymatic activity that makes them all brown)


-- Makes them taste sweeter (especially good if you're using tart apples)

Step 9: Spice It Up

Picture of Spice It Up
Spice it up! These are the spices I grabbed on a whim from the pantry to make this batch. Use whatever and however much of whatever you like! Just throw them into the apple juice/apple mixture, and cook that on medium-high heat for about 5-10 minutes. 

Step 10: Canning Tools

Picture of Canning Tools
Bust out those canning tools. They are not *absolutely* necessary, but you're going to have to get a little creative without some of these pieces. They're pretty cheap and available at a lot of grocery stores, though!
15HandsTough8 months ago

Did you pressure can or water bath can these? Where did you find your processing times? I'm interested to try it!

Pressure canning. We just did a google search and did some research that way. Also usually when you buy your pressure canner it will come with a little booklet to help out.

You are making this very complex and it need not be..... Sterilise the jars lids and seals. Fill the jars and seal then heat until the lids are slightly bowing upwards. Remove from heat and place on cardboard, newspapers or old folded towek to cool slowly. The lids will then 'pop' down wards and the jar is sealed. You dont need to use a pressure cooker just a large pan. Simples:)

That is not safe! The point of processing things in a pressure canner or a waterbath canner is to kill anything that might be living in the food or in the jars. The seal is really secondary, and a "symptom" but not the "cure," if you will. Just heating them enough to "bow" the lid upwards is not enough time to kill any of the bugs that might be inside. Your method isn't safe, and you wouldn't want to make someone sick...

Hot water canning (with out pressure canning) is not safe for all types of food. Also pressure caning allows the food to last longer before it expires. See
broknspirit10 months ago

I'm curious: does fruit HAVE to be BOILED for canning? Why can't I can baked apples, as long as they were covered and kept moist and juicy? They come out so lovely, I would love to find a way to preserve them!

ehovren1 year ago
Ive tried canning apples. They all cooked to a mush inside the 20 minute water bath. I must have wasted about 40 apples attempting several quart not to mention my time.
taureiel (author)  ehovren1 year ago
:/ bummer! I've actually found that certain grocery store apples tend to "crumble" per-se... I'm not sure why, possibly because they've got a lot more water in them, and they turn that mushy consistency. If that happens, you can always re-purpose into a sauce or something ;)