Ball Canning Apple Recipes

CANNED APPLE PIE FILLING

Steps:

• in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a knife.
• Put lids on and process in a water bath canner for 20 minutes.

MAPLE APPLESAUCE

Steps:

• Combine apple quarters, cinnamon sticks and water in a large stockpot. Cook over low heat, stirring occasionally, until apples are very tender, about 25 minutes.
• Process apples in batches through a Harvest Pro, food mill or food processor until smooth, removing cinnamon sticks. Alternately, crush apples with a potato masher for a chunkier texture.
• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
• Return applesauce to stock pot, add maple syrup and bring to a simmer over medium heat, stirring constantly, for 10 minutes.
• Ladle hot applesauce into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars 25 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

APPLE BUTTER RECIPE

Steps:

• Once the fruit butter is made, you will need to start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
• Peel, core, and quarter apples. Simmer in 2 cups water until apples are soft.
• Puree and measure out 2 quarts pulp.
• Add sugar to taste. Suggestion is 4 cups sugar to 2 quarts pulp.
• Add spices to taste. A suggestion is 1 tsp. cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. salt.
• Stir well and continue to cook on low, stirring occasionally until sauce is the consistency you like. Butter will round up on spoon. Leave lid off or ajar to allow steam to escape.
• Process in a water bath canner.

CANNING APPLE PIE FILLING

Steps:

• Prepare a water bath canner, canning jars and lids.
• Peel, core and slice apples. Splash lemon juice on the slices as you go to prevent browning (you'll still need a full 1/2 cup of lemon juice to add to the filling at the end, even though some is used here).
• In two batches of 6 cups each, blanch apple slices in a small amount (roughly 1 quart) of boiling water for 1 minute. Strain apple slices and keep them covered and warm while you prepare the filling.
• Mix all remaining ingredients EXCEPT LEMON JUICE in a large saucepan. Bring to a boil and then add the lemon juice. Return to a boil and cook for 1 minute.
• Add in the hot blanched apple slices and stir to incorporate them.
• Fill canning jars (quarts or pints), leaving 1 full inch of headspace. Be careful to remove air bubbles and adjust headspace before capping with 2 part canning lids.
• Adjust lids to finger tight and process in a water bath canner for 25 minutes. Turn off the canner and allow the jars to sit for 5 to 10 minutes before removing them.
• Allow the jars to cool to room temperature before checking seals. Store any unsealed jars in the refrigerator and use within 2 weeks. Sealed jars will keep in the pantry for up to 18 months (possibly longer).

HOW TO CAN APPLESAUCE

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• Combine apples with just enough water to prevent sticking in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly, about 5 minutes.
• Transfer apples, working in batches, to a food mill or a food processor fitted with a metal blade and purée until smooth.
• Return apple purée to saucepan. Add sugar, if using, and lemon juice. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.
• Ladle hot applesauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

APPLESAUCE (FOR CANNING)

Steps:

• Peel, core and quarter apples.
• You will need 3 to 3-1/2 pounds per quart of applesauce.
• Place in large saucepot.
• Cook apples with just enough water so they don't stick.
• Cook over medium heat until soft.
• Puree in food processor or food mill until smooth.
• Return to pan and bring to a boil.
• You may add sugar if desired.
• Taste to see how sweet the apples are.
• You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.
• Keep applesauce boiling and ladle hot sauce into hot jars leaving 1/2 inch headspace.
• Remove air bubbles and adjust two piece caps.
• Process pints and quarts for 20 minutes in a boiling water canner.
• If you like chunky sauce, only puree half of the apples and crush the other half with a potato masher.
• Prep time is an estimate as it depends on how many quarts of sauce you are preparing.

CANNING APPLE SLICES

Steps:

• Prepare a very large pot or bowl with acidulated water in it (by adding lemon juice or ascorbic acid. This is to prevent the apple going brown.)
• Wash, peel, core and slice the apples.
• As you work, work in such a way that peeled apple never rests for long outside the water, to prevent discolouration.
• Put drained apple slices in a large pot.
• For every 2 kg (5 lbs / 16 cups ) of drained apple slices in the pot, add 1/2 litre (2 cups / 1 US pint) of water. Bring to a boil, then start timing and let it boil for 5 minutes.
• Pack hot apple slices into half-litre (US pint) jars or 1 litre (US quart) jars.
• Leave 3 cm (1 inch) headspace.
• Top up with the blanching water or if there isn't enough, clean boiling water (such as from a kettle, for instance).
• Leave 2 cm (1/2 inch) headspace after the filling liquid.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner or pressure canner.
• Water bath / steam canner: either size jar for 20 minutes; increase time as needed for your altitude.
• Pressure canner: either size jar for 8 minutes. 5 lbs (35 kPa) weighted gauge, 6 lbs (42 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)

HOME-CANNED APPLE PIE FILLING RECIPE

Steps:

• Mix first five ingredients together in a large stock pot.
• Stir in water and bring to a boil over medium heat.
• Add apples and lemon juice. Stir well.
• Fill clean jars leaving half an inch of headspace.
• Wipe rim of each jar before capping with new lids, and clean rings.
• Process in a water bath canner for 25 minutes.
• 1 quart jar fills a 9" pie shell.
• Makes 14 quarts.

CANNING APPLES

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.

EASY APPLE BUTTER RECIPE FOR CANNING

Steps:

• Core, peel and quarter your apples
• Place apples and water into a large pot and simmer until soft.
• Puree apple mixture with a food mill or immersion blender.
• Add sugar and spices and cook at a gentle boil over medium heat (stirring frequently) until it is thick enough to mound on a spoon.
• Ladle hot apple butter into sterilized canning jars, leaving 1/4 inch headspace. Remove air bubbles, wipe the rim and tighten on the lids.
• Process in a hot water bath for 15 minutes.
• Turn off the heat and let the jars stand for 5 minutes. Remove jars and let cool 12-24 hours.