Everyone I talk to this fall seems to have the same reaction to the apple harvest: “Wow! There are so many apples!” We had an unusual growing season — a wet early spring followed by an unusually dry summer. Many plants struggled, but apples thrived and produced an abundance of fruit. Since I can’t bake nonstop, I’ve been busy canning the surplus.
Many families have their own style of canned apples; ours is a little different. This recipe began as an apple pie filling, but we were never satisfied with it in pies. Instead, it shines in other uses — especially as a thick, flavorful topping for pancakes, waffles, or hot oatmeal. The canned apples develop a rich texture and concentrated apple flavor that’s hard to beat.
Preparing a large batch can take most of a Saturday, but the payoff is worth it. A jar on the breakfast table during the holidays or a spoonful stirred into morning porridge will make you forget the time spent preparing them.
Ten pounds of apples may sound like a lot, but apples have a high water content and cook down considerably. The work goes faster with help — with three of us working together we had the apples washed and cut in under an hour.
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. If you’re new to canning, consult trusted resources such as the USDA Complete Guide to Home Canning and other tested canning guidelines before you begin.
More Preserving Recipes
- Preserving sour cherries
- Pickled vegetables
- How to can orange and rhubarb jam
- How to can cherry jam
- Strawberry basil preserves
- Also see the guide for the best apples to choose and the Canning 101 guide for more information.
Have I Convinced You to Make This Recipe?
I hope you give this recipe a try and enjoy the results at your table. If you try it, please leave a comment and a star rating so others can see how it turned out for you. Your feedback helps fellow home preservers decide whether to try the recipe themselves.
Canned Apples
Kaleb
Ingredients
- 10 lb firm apples (such as Honeycrisp, Granny Smith, Braeburn, Fuji, or Jonagold)
- 10 cups water
- 3 ¾ cups granulated sugar
- 1 ¼ cups instant tapioca
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 3 tbsp fresh lemon juice
Instructions
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Wash and clean the apples. Use a mix of flavorful, firm varieties rather than mealy apples.10 lb firm apples (such as Honeycrisp, Granny Smith, Braeburn, Fuji, or Jonagold)
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Quarter the apples, remove seeds and stems, and peel. A sharp knife is quick and efficient; some prefer a peeler, which also works.
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Place cut apples in bowls of water with a teaspoon of salt to prevent browning. Rinse well before cooking.
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In a 12-quart heavy-bottomed kettle, combine the water, sugar, instant tapioca, kosher salt, cinnamon, and nutmeg. Cook over medium-high heat until the mixture becomes bubbly and thick. Boil 2–3 minutes, ensuring the tapioca has dissolved, then stir in the lemon juice and the sliced apples. Bring to a boil for one minute.10 cups water, 3 ¾ cups granulated sugar, 1 ¼ cups instant tapioca, 1 tsp kosher salt, 2 tsp ground cinnamon, ¼ tsp ground nutmeg
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Pack the hot apple mixture into clean, sterilized quart jars, leaving 1-inch headspace. Wipe rims, apply lids and rings, and process jars in a boiling water bath for 25 minutes. Remove jars and allow them to cool undisturbed; check seals before storing.
Notes
Need help selecting apples? Choose firm, flavorful varieties for best results.
Nutrition
Calories: 199 kcal
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this? Leave a comment below!