CANNING APPLES Recipe | Preserving Homestead Orchard Apples | Water Bath Canning

Canned Apples (as per Ball Blue Book Guide to Preserving)
Yield: about 3 quart or 6 pint mason jars
7.5 - 9 Pounds Apples (about 23-27 medium-sized apples)
1 Batch of Syrup for Canning (see chart below)
Ball Fruit-Fresh Produce Protector
Syrup for Canning
LeeAnn's Triple X-light: 1/4 C. Sugar to 1 C. Water (as shown in the video)
Extra-Light: 1 1/2 C. Sugar to 5 3/4 C. Water = 6 Cups
Light: 2 1/4 C. Sugar to 5 1/4 C. Water = 6 1/2 Cups
Medium: 3 1/4 C. Sugar to 5 C. Water = 7 Cups
Heavy: 4 1/4 C. Sugar to 4 1/4 C. Water = 7 Cups
Honey: 1 C. Honey to 4 C. Water = 5 Cups
Core, peel, and cut apples into 1/4-inch slices. Treat apple slices with Fruit-Fresh Produce Protector to prevent browning.
Please see the video for instructions.
We use 100% Pure Cane Sugar (which we feel is extra sweet)
Visit our website:
www.freedomharvestfarm.com/
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
#canning #foodpreservation #homesteading
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.

[@Est17512]

Absolutely love your videos and am so glad I found you!!!

[@daleedwards9102]

"real food is blemished, it shouldn't look perfect" How true and my favorite thing you said. I do mine much the same way. Thank you for posting this video. Take care and eat homemade and healthy

[@OutdoorsandCountryLiving]

Amen!!!! You do the same and thank you for the comment Blessings to you our friend!

[@Katya-zj7ni]

This is a beautiful recipe. My boy loves these chilled. I can’t keep up with his demands 😂❤

[@brens7094]

I made scrap apple jelly today with my cores and peels. No waste! Delicious!

[@OutdoorsandCountryLiving]

That’s great! We made homemade apple cider vinegar with our cores and peelings. Waste not, want not.

[@MileHighGuyBBQ]

I have 2 apple trees and they produced a lot of apples this year unlike last year. I wanted to preserve these and have never done apples before. I just wanted to say that I followed your recipe/video to the "T" and they turned out awesome! Thank you so much for showing me and others how to can apples 😁

[@OutdoorsandCountryLiving]

Happy we could be of help to you. We appreciate you taking the time to let us and others know about your success. Enjoy!

[@karensinclair1954]

Thank you! I love your get to the point no nonsense videos. I have 8 small u-haul packing boxes filled with organic honey crips apples. I'll be using your canning video to get these put up as gifts and for our use.

[@mylittleruralhomestead]

Cooked apples are one of my favorite fruits. Thank you so much for sharing.

[@OutdoorsandCountryLiving]

They are quite nice to have on the pantry shelf. Thanks for leaving us a comment.

[@malva4838]

Great, easy to follow video. Thank you! I see those apple peelers at the thrift store all the time! I think they're worth the investment for the time savings

[@OutdoorsandCountryLiving]

Agree! Makes one wonder why so many apple machines reside in thrift stores?! Thanks for watching!

[@americanpie123]

Thanks for sharing

[@OutdoorsandCountryLiving]

We appreciate you watching and leaving a comment. Thanks!

[@heideleskun1163]

I can't find my apple, peeler, corer, slicer. I think I let someone borrow it and never got it back and I can't remember who I loaned it too. Darn it. Have you used the A/P/C/S to make spiral potato's? Works great for that too.

[@OutdoorsandCountryLiving]

Darn, you’re gonna need to replace that! We haven’t used ours for potatoes, but that’s a nice idea. Blessings to you!

[@tinac945]

EXCELLENT video! I'm a recent new sub. Love the way you speak slow & clear, explain why of each step, but don't drag out the video! Also, thanks for the quiet, sporadic music (not nerve-wracking.) The filming close up of what you're doing, was terrific. Thank you so much also for all the tips & recipe in the description. I hope more people find your channel; you do an awesome job! God Bless! 🙌🏼 From East TN 🍁🍂🍁🍂🍁

[@OutdoorsandCountryLiving]

Thank you for your kind words, we appreciate it. When teaching these important life skills, a direct and to-the-point instructional video is essential (in our opinion). We're just sharing our 26 years of home canning experience with those who are interested. Thanks again! -Tom & LeeAnn

[@DK-dx7ei]

Hello, what type of water bath canner do you use? Also, I'm amazed that you don't put your lids in hot water.....just room temperature; and you've never had any issues of spoilage? Thank you. Love your videos!

[@OutdoorsandCountryLiving]

We have two Ball stainless steel 21-quart water bath canners. Would highly recommend them. We have never put new lids in hot water and have never had any issues doing so. Old guidelines recommend heating the lids to achieve a better seal, but it’s not necessary. Simply wash and use at room temperature.

[@Joseph_Dredd]

I'm assuming the "Syrup mixture" can just be Water + lemons, splash of honey? Am thinking with regard to if things get bad, sugar and that preserver might not be available to buy! :)

[@OutdoorsandCountryLiving]

Hey there! You may use lemon juice in place of the produce protector. As for making frugal syrup, yes to water and honey. We prefer a little sweetness in the syrup to enhance the natural sweetness of the apples (whether that is cane sugar or honey). When times are tough, creativity is at its best! Canning fruits in plain water results in a bland-tasting fruit.

[@Joseph_Dredd]

@@OutdoorsandCountryLiving Thanks for coming back to me. :)

[@DK-dx7ei]

Also, how to you handle jars that seal before you get them to the water bath?

[@OutdoorsandCountryLiving]

We simply cook the apples just enough to soften them up. Let the cooked apples cool down a bit before filling the jars. We don’t heat the jars or the lids. Usually they don’t seal before getting to the canner. Working organized and quickly is a good idea too.

[@DK-dx7ei]

Thank you so much!. You are so helpful and knowledgeable. God Bless You and your lovely family.

[@alissaoldham7128]

Do you have to cook the syrup beforehand or just mix it all in a pot

[@OutdoorsandCountryLiving]

As per the video, we combine the syrup with the apples in one pot. Some do it separately.

[@alissaoldham7128]

@OutdoorsandCountryLiving Thank you so much. I just wanted to clarify

[@Stickygrasss]

can you store any un-used syrup?

[@OutdoorsandCountryLiving]

Sure can, up to a week in the refrigerator.