Apple Canning Woes - Help!

Cafe Society
1

I have seen canned apples -I’ve even eaten them. Not pie filling (I had no trouble canning that) but whole raw apples, canned in syrup in the manner of canned pears.

The first try was a spectacular failure. I didn’t use winter apples and the buoyant apples lifted the cans and turned them over in the canner. Plus, they pulped themselves into applesauce right in the jar. Convenient in a way, but not what I had in mind. I hot packed the apples, boiling them 5 minutes in the boiling liquid before pouring into jars, and processed 10 minutes. Using the same system, pears came out perfect. :frowning:

The second time, armed with a little more knowledge, I used winter apples --A mix of Stayman and Winesap – and cut them in quarters instead of slices. The apples stayed whole inside the jars, but somehow they absorbed a great deal of the canning liquid (which was 1/4 cup sugar per 1 cup water). By the time the cans sealed and cooled, the jar was only half full of liquid! Upon opening the jar, the apples were squishy but edible. Process time was also 10 minutes, and this time I cold-packed the apples, pouring boiling liquid straight into the jars over the apples.

So, am I dreaming that I can home can apples so that they’ll be firm like canned pears? Where am I going wrong?

2

I don’t have a clue, but I must say I’m terribly impressed that you’d even try.

I did find this. Maybe it will help.

StG

3

I wouldn’t be suprised to find you needed to use a pressure canning method.

I used to find recipes for different foods on cooking boards. They’re the best way to find something like this I’ll bet. Companies that make canning supplies, might get you what you need.