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apples in basket with grey tea towel

How to preserve apples (simple water bath canning)

Learn to preserve your apple harvest with this simple canning recipe. These canned/bottled apples can be eaten on their own or used in many recipes that call for fresh apples. This recipes is an easy way to preserve apples in a safe manner using a light sugar syrup and the simple water bath method.
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Prep Time:1 hour
Cook Time:39 minutes

Ingredients

  • 5 kg apples
  • 6 cups water
  • 1.5 cups sugar
  • 1 lemon

Instructions

  • Add 2L water to a large bowl and add the juice of 1 lemon. Add ice cubes to bring the temperature down.
  • Wash your jars, lids and rings/seals in hot soapy water. Allow them to drain.
  • Remove cores, then peel and slice apples into the desired size/shape. Add them to the lemon water bath as you go and push submerge them occasionally.
  • In a medium saucepan on a medium heat, add 6 cups of water and 1 cup of sugar (I like to use raw sugar). Bring to a simmer and remove from the heat.
  • Add your apple slices to the clean canning jars and add the hot syrup. Leave approximately 1 inch headspace from the top of jar.
  • Insert a clean knife into the side of the jar to help remove any air bubbles. Wipe jar rim with a damp cloth or paper towel.
  • Add the seals and lids or lids and rings. Place your jars in a large pot with a tea towel or rack placed at the bottom. Fill the pot with water to just below the top of the jar (you can also cover the jars if you have enough space).
  • Turn your stove to low heat and bring to the boil. Once boiling, maintain this temperature for 20-40 minutes depending on how soft you want your apples. 
  • Using your jar lifter/canning tongs, carefully remove your jars from the water bath canner. If you don't have a jar lifter, allow the water to cool before removing the jars. 
  • Allow your jars to cool to room temperature before removing your rings/clips. If any of the lids didn't seal, repeat the water bath canning process again with a new lid.
  • Label and store your canning/bottled apples in a cool, dark place for up to 18 months.

Notes

To adjust your sugar syrup, follow the ratios below:
  • 1:4 sugar to water (light syrup) = 12 month shelf life
  • 1:3 sugar to water (medium syrup) = 18 month shelf life
  • 1:2 sugar to water (heavy syrup) = 2 year shelf life
  • 1:1 sugar to water (very heavy syrup) = 2 years + shelf life