You’ve worked hard all year growing all those delicious apples on your tree. The harvest was so large, in fact, that you have more apples than you could ever use. Preserve those crisp juicy apples by canning them. This year, can your apple slices in water for a better flavor and greater cooking flexibility. Following these instructions will produce apple slices that will keep for up to two years.
Wash, peel and core the apples, making sure to remove any skin and bruised areas.
Slice the apples using a press-down apple slicer. Cut away any remaining stems, seeds or brown spots.
Wash the jars and lids in your dishwasher to remove any dust and manufacturing residues. Run the sterilize setting on your dishwasher to kill any bacteria.
Combine 6 cups of sliced apples with 1 gallon of water. Place on the stove and boil for 5 minutes. This process, known as blanching, stops the apple’s enzymes from further ripening the apples, but still keeps the apple slices crisp.
Drain the fruit from the juice using a colander and pour the juice into a separate bowl. Cover the bowl containing the fruit.
Fill the jars with the apple slices, leaving 1/4 inch at the top of the jar. Pour the liquid into the jar until all the apple slices are submerged. Jostle the jar to remove any air pockets.
Seat the lids on top of the jars with a lid lifter. This ensures that no part of the lid is contaminated.
Place the jars into the water bath canner and boil for 20 minutes.
Remove the jars from the water bath and allow to cool at room temperature. Store in a dark, cool place.