![]() ![]() Ladle canning liquid over the top of the apple slices while maintaining a 1/2 inch headspace.Ĩ. Pack the apples into canning jars, being mindful to leave 1/2 inch headspace. Be sure to stir gently, so that the apple slices don't fall apart.ħ. Carefully add the apple slices to the boiling canning liquid and cook for 5 minutes, stirring occasionally, until the apples are heated through. Remove apple slices from water and drain off any excess liquid.Ħ. Bring a pot of your preferred canning liquid to a boil (see note below on canning liquids).ĥ. As you work, place the peeled and sliced apple pieces into a bowl of cool water with a generous splash of lemon juice to prevent browning (or dissolve 1/2 teaspoon absorbic acid into 8 cups of cool water).Ĥ. Prepare apples for canning by peeling the fruit and then cutting it into uniform slices (approximately 1/2 inch thick).ģ. In my opinion, however, there’s no better use for apple compote than spooning it over a generous scoop of creamy vanilla ice cream.Ģ. Apple compote, which is essentially a less refined but equally-as-tasty take on fresh applesauce, is delicious when served warm on top of pancakes, folded into crepes, or piled onto homemade waffles. My all-time favorite way to use home-canned apple slices is in a simple compote (such as this recipe for apple compote from the New York Times). Unless otherwise specified, I recommend draining the canned apple slices before using them in a baking recipe as they absorb (and release) a surprising amount of canning liquid. Top yogurt, muesli, or oats with canned apple slices, adding an optional sprinkle of golden raisins and pinch of cinnamon for a comforting breakfast on cold mornings.Ĭanned apples work particularly well in dessert recipes, especially in apple crumbles and crisps, quick breads, bars, and yeasted coffee cakes. ![]() Once the canning process is complete, it’s time to enjoy the fruits of your labor! If you prefer a sweeter or heavier syrup for canning, check out this canning syrup table for further instructions. How to make extra light syrup for canning apples:įor a 7-quart canner batch use 10 1/2 cups water and 1 1/4 cups sugarįor a 9-pint canner batch use 6 1/2 cups of water and 3/4 cup sugar I typically use cane sugar but maple syrup and honey can also be substituted with excellent results. It’s sweet but not exceedingly so, and it matches the sweetness of the apples without covering up any of the fruit’s bright flavor profile. While it is possible to use plain water as a canning liquid, I find that it mutes the flavor of the apples considerably, undermining all your hard work and canning preparation.Įxtra light syrup is my go-to liquid when I’m canning most kinds of fruit. Fruit juices such as apple, pear, and grape as well as homemade canning syrups, are all good options to explore. ![]() Syrup for Canning ApplesĬanned apples can be prepared using several different types of canning liquid. They hold their shape through cooking and have amazing flavor. Honeycrisp apples work exceptionally well for canning. ![]()
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