Canning apples at home is one of the best ways to preserve fresh fall fruit for pies, crisps, cobblers, and more all year long. With just a few simple steps, you can fill your pantry with jars of tender, flavorful apple slices ready for quick desserts and everyday meals.

There’s nothing quite like opening a jar of home-canned apples in the middle of winter. Sweet, crisp slices preserved at the peak of autumn hold a little taste of the orchard long after the leaves have fallen. These jars are endlessly versatile... ready to tuck into a quick pie, fold into a crisp, or simply warm on the stove with a sprinkle of cinnamon.

Instead of canning big batches of apple pie filling or turning every basket into sauce, I love to can plain apple slices. They give me the freedom to decide later... butter, crisp, pie, turnovers... all from one humble jar.

Best Apples for Canning

While you can can any apple, some varieties hold up better than others. Firm, baking types will keep their shape and texture best. Think:

• Granny Smith - tart, crisp, reliable.
• Pink Lady - balanced sweet-tart, holds texture.
• Honeycrisp, Fuji, Gala - sweeter but still sturdy.

Softer types like Red Delicious or Golden Delicious are better for fresh eating or applesauce. Multipurpose apples (like Cortland) will work, but don’t expect them to stay quite as firm.

✨ Tip: A mix of sweet and tart apples always makes the best jars.

Plan on about 2 ¾ pounds of apples per quart (or 1 ¾ pounds per pint).
For a full canner load:

• 19 pounds = 7 quarts
• 16 pounds = 9 pints
  A bushel (48 pounds) will yield roughly 16–18 quarts or 26–28 pints.

Syrups for Canning Apples

One of the beauties of canning your own fruit is choosing how much (or how little) sweetness you add. You can use plain water, but it will wash out flavor over time. A light syrup or juice gives better results.

• Very Light Syrup – most natural flavor
  • 7 quarts: 10 ½ cups water + 1 ¼ cups sugar
  • 9 pints: 6 ½ cups water + ¾ cup sugar
• Light Syrup – gently sweet
  • 7 quarts: 9 cups water + 2 ¼ cups sugar
  • 9 pints: 5 ¾ cups water + 1 ½ cups sugar
• Medium Syrup – rich and sweet
  • 7 quarts: 8 ¼ cups water + 3 ¾ cups sugar
  • 9 pints: 5 ¼ cups water + 2 ¼ cups sugar

Other options:

• Juice – apple, white grape, or even pineapple juice
• Honey/Maple Syrup – sub ⅔ cup for each 1 cup sugar in the recipes above

What You’ll Need

• Water Bath Canner, Steam Canner, or Pressure Canner
• Pint jars or quart jars with two-piece lids
• Canning tools: jar lifter, bubble remover, funnel, and ladle.
• Kitchen tools: large bowl, large stockpot, peeler, kitchen knife, cutting board, slotted spoon, and measuring cups.

How to Can Apples (Step-by-Step)

Prep Jars. Wash jars and lids. Keep jars hot in your canner water at a simmer (180°F).

Prep Apples. Fill a large bowl with water + ½ cup bottled lemon juice (to prevent browning). Peel, core, and slice apples into the lemon water as you go. Save the peels and cores to make homemade apple cider vinegar!

Make Syrup. In a large pot, combine water and sugar (or juice/sweetener). Bring to a boil, stirring until dissolved.

Simmer Apples. Add sliced apples to the syrup and simmer 5 minutes. This drives out air and helps prevent floating.

Pack Jars. One jar at a time, empty hot water and fill with apples + syrup, leaving ½" headspace. Remove air bubbles, wipe rims, apply lids and bands.

Process Jars.

• Water Bath Canner. Cover jars with 1" water. Boil 20 minutes (pints & quarts). Adjust for altitude. Let sit 5 minutes in canner before removing.
• Steam Canner. Process 20 minutes (pints & quarts), adjusting for altitude. Let sit 5 minutes before removing.
• Pressure Canner. Process 8 minutes at 5 lbs pressure (under 1,000 ft) or 10 lbs (over 1,000 ft). Let pressure drop naturally.

Cool jars 12–24 hours. Remove bands, wipe jars, and store in a cool, dark place. Properly sealed jars last at least 18 months.

Jars will keep for a minimum of 18 months, or as long as the seal is maintained.

Up Next:

• Canning Oranges | Water Bath Canned Orange Slices
• Canning Peaches (how to easily can peaches at home)
• Canning Blackberries (homemade blackberries in syrup)