Canning Apples The Easy Way To Fill Your Pantry
Jump to the part you need
Apples had gotten expensive, so Lynn cans a big batch rather than let them go to waste, packing the slices in a lightly sweetened cinnamon syrup so a jar can go straight into a fried apple pie later. She takes you through peeling and coring, holding the slices in lemon water, filling and wiping the jars, and running them through the pressure canner. She ends up with 18 quart jars she figures will last them a year.
What Lynn shows you
- She mixes lemon juice into a tub of ice water and holds the peeled slices in it while she cuts, so they stay crisp and "won't turn brown."
- She corrects herself on camera about the cinnamon: after first saying a teaspoon, she goes back and says it is one tablespoon per gallon of syrup.
- The syrup only gets warm enough to dissolve the sugar - "like a medium heat" - because it is going into cool jars with the apples.
- She packs the jars a little tight since the apples shrink as they cook down, fills to a one-inch headspace, wipes the rims "so you'll get a good seal," and puts lids on finger tight.
- Her canning method is her own: she cuts the canner off as soon as it comes to pressure so the apples do not overcook. Treat everything here as a description of the video, not a recipe card - follow her video and tested canning guidance before you can anything.
These notes summarise the video — watch it for the full method. For canning and preserving, follow Lynn’s video together with current tested guidance from your national or state extension service.
