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How to Can Apples (Sliced)

Sliced apples preserved in syrup or juice.

The Short Answer

Sliced apples are water bath canned. Process pints for 15 minutes and quarts for 20 minutes.

Canning Method at a Glance

🫙 Water Bath
Pints: 15 min | Quarts: 20 min
212°F (100°C) boiling water

Source: USDA NCHFP | Last verified: March 30, 2026

Water Bath Canning Apples (Sliced)

Use firm, crisp apples.

Headspace: 0.5 inches

Step-by-Step: Canning Apples (Sliced)

  1. Wash, peel, core, and slice.
  2. Treat with ascorbic acid to prevent browning.
  3. Heat in syrup 5 minutes.
  4. Pack into hot jars. Cover with liquid.
  5. Remove air bubbles, wipe rims, apply lids.
The Professor
The Professor says:

Firm, tart apples hold shape best. Granny Smith, Honeycrisp, Pink Lady are excellent. Avoid soft varieties like Red Delicious.

Safety Notes

Important: Naturally high-acid. No additional acid needed.

The Bottom Line

Apples (Sliced) can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.

Frequently Asked Questions

Firm, tart varieties: Granny Smith, Honeycrisp, Pink Lady, Braeburn, Jonagold.