Canning apples at home is a rewarding way to preserve the harvest and enjoy fresh fruit all year. Apples are versatile—they can be canned as slices, turned into pie filling, or cooked into smooth applesauce. This guide covers four reliable methods: apple slices (water bath and pressure canning), apple pie filling, and applesauce.
Essential Equipment for Apple Canning
Before starting any recipe, gather the following:
Large stockpot or water bath canner
Pressure canner (for pressure recipes)
Glass canning jars (pints or quarts)
Lids and bands (use new lids each batch)
Wide-mouth funnel
Jar lifter and tongs
Ladle
Peeler, corer, and sharp knife
Cutting board
Large bowl with lemon water (to prevent browning)
Potato masher, food mill, or immersion blender (for applesauce)
Recipe 1: Apple Slices (Hot Pack – Water Bath Canning)
Ingredients (per 7 quart jars)
Ingredient
US Measure
Metric Equivalent
Fresh apples
~19 lbs (48 medium)
~8.6 kg
Sugar (optional, light syrup)
2 ¼ cups
450 g
Water
5 ¼ cups
1.25 L
Lemon juice or citric acid
¼ cup (bottled)
60 mL
Recipe Details
Prep time: 45 minutes
Cook time: 25 minutes
Processing time: 20 minutes (pints: 15 minutes)
Total time: ~1 hour 30 minutes
Servings: 7 quarts (~28 cups slices)
Instructions
Wash jars and keep warm.
Make syrup: dissolve sugar in water; substitute apple juice if preferred.
Peel, core, and slice apples. Place in lemon water to prevent browning.
Simmer apple slices in syrup for 5 minutes.
Pack hot apples and syrup into jars, leaving ½ inch headspace.
Remove bubbles, wipe rims, seal with lids and bands.
Process jars in boiling water bath (20 min quarts, 15 min pints).
Cool 12–24 hours, check seals before storing.
Nutrition (per ½ cup)
70 calories
19 g carbs (16 g sugars)
2 g fiber
0 g fat
Recipe 2: Apple Slices (Hot Pack – Pressure Canning)
Peel, core, and chop apples (skip peeling if using food mill).
Cook with 1 cup water until soft, 20–30 minutes.
Puree or mash to desired texture.
Sweeten and season if desired.
Pack hot applesauce into jars, leaving ½ inch headspace.
Process in water bath (15 min pints, 20 min quarts) or pressure canner (8 minutes at 6 lbs dial / 5 lbs weighted).
Cool 12–24 hours before storing.
Nutrition (per ½ cup, unsweetened)
50 calories
13 g carbs (11 g sugars)
2 g fiber
0 g fat
Storage and Shelf Life
Store sealed jars in a cool, dark, dry place.
Properly processed and sealed jars last 12–18 months.
Once opened, refrigerate and use within 1 week.
Final Thoughts
Canning apples takes time, but it pays off with jars of fruit ready for pies, crisps, sauces, or just eating straight from the jar. Whether you like the simplicity of plain slices, the convenience of pie filling, or the comfort of homemade applesauce, these methods let you put a little taste of autumn on the shelf year-round.
Comparison of Apple Canning Methods
Recipe / Method
Prep Time
Cook Time
Processing Time
Total Time
Yield
Best For
Apple Slices (Hot Pack – Water Bath)
45 min
25 min
20 min (quarts), 15 min (pints)
~1 hr 30 min
7 quarts (~28 cups slices)
Baking, crisps, snacking, salads
Apple Slices (Hot Pack – Pressure Canning)
45 min
25 min
8 min (pressure canner)
~1 hr 20 min
7 quarts (~28 cups slices)
Baking, crisps, sauces; preferred for high altitudes
Apple Pie Filling (Small Batch)
40 min
30 min
25 min (water bath)
~1 hr 30 min
4 pints (~8 cups filling)
Ready-to-use pies, turnovers, cobblers
Applesauce (Water Bath or Pressure Canning)
45 min
45 min
20 min (quarts) / 15 min (pints) or 8 min (pressure)
~2 hrs
6 quarts (~48 cups sauce)
Everyday use, baby food, baking, side dish
Quick Notes for Choosing a Method
If you want versatility, → Go with apple slices (water bath or pressure). They can be baked into desserts, added to oatmeal, or eaten plain.
If you want convenience, → Choose apple pie filling. The thickened mixture goes straight into a pie crust or dessert.
If you want comfort food, → Make applesauce. It’s easy to adjust sweetness and texture, and it’s perfect for kids or quick meals.
If you live at higher altitudes, → Pressure canning may be a better choice for apple slices, since processing times are shorter and safer at elevation.
Beginner’s Checklist for Home Canning Apples
1. Gather Equipment
Water bath canner or pressure canner
Quart or pint glass jars
New lids and bands
Wide-mouth funnel, ladle, jar lifter
Peeler, corer, knife, cutting board
Large bowl with lemon water (to prevent browning)
2. Choose Your Recipe
Apple Slices (water bath) – versatile for baking/snacking
Apple Slices (pressure canning) – quicker, softer texture
Apple Pie Filling – ready-to-use dessert filling
Applesauce – smooth or chunky, sweetened or plain
3. Prep the Apples
Wash apples in cool water.
Peel, core, and slice or chop (unless making applesauce with food mill).
Keep slices in lemon water to prevent browning.
4. Make Syrup or Base
Slices: Simmer in light syrup, juice, or water.
Pie Filling: Cook sugar, cornstarch, and spices into a thickened sauce, then add apples.
Applesauce: Simmer until soft, mash or puree, sweeten/spice if desired.
5. Fill Jars
Pack hot apples or sauce into sterilized jars.
Add hot syrup/base to cover fruit.
Leave ½ inch headspace (1 inch for pie filling).
Remove bubbles, wipe rims, apply lids and bands.
6. Process Jars
Water Bath Canner
Apple slices: 20 min (quarts) / 15 min (pints)
Pie filling: 25 min (pints)
Applesauce: 20 min (quarts) / 15 min (pints)
Pressure Canner
Apple slices: 8 min (6 lbs dial gauge / 5 lbs weighted)
Applesauce: 8 min (same pressures)
7. Cool and Store
Remove jars carefully.
Place on towel; let sit 12–24 hrs without disturbing.
Check seals: lids should not flex when pressed.
Label jars with date.
Store in cool, dark, dry place. Lasts 12–18 months.
Refrigerate after opening; use within 1 week.
Quick Safety Notes
Always use new lids (bands can be reused).
Leave the correct headspace to prevent siphoning.
Adjust processing times for altitude.
If a jar doesn’t seal, refrigerate and use within a few days.
