1. Inspect your canning jars for cracks or any other defects.
2. Wash jars, rings, and lids in hot soapy water and rinse thoroughly. Set lids aside to dry at room temperature.
3. Prepare your water bath canner. Add a canning rack and fill halfway with water. Set it on a stove to preheat to 180 degrees Fahrenheit. Submerge your clean jars in the simmering water as you work on the other ingredients.
4. Prepare acidulated water in a large bowl by dissolving ½ teaspoon of ascorbic acid in 2 quarts of water.
5. Select fresh, firm, spot-free, sweet, and tart apples. Wash them thoroughly under cool running water while scrubbing gently using a vegetable brush to remove dirt.
6. Peel the skins using a sharp paring knife or apple peeler.
7. Core the apples using a corer and cut them into uniform ½-inch thick slices. Drop the slices into the bowl of acidulated water to prevent browning when cutting the fruit.
8. In a separate large pot, add 2 cups of extra-light canning syrup, apple juice, or water. Bring the canning liquid to a boil. To make light syrup, combine 1/2 cup sugar per quart of water, then heat the mixture until the sugar dissolves.
9. Remove apple slices from acidulated water and drain thoroughly. Put them in the boiling syrup, water, or fruit juice and boil together for 5 minutes. Stir the mixture gently to prevent scorching.
10. Pack the hot apples with the hot syrup into hot jars using a canning funnel. Leave 1/2-inch headspace.
11. Run a non-metallic utensil along the jar edges to remove air bubbles.
12. Wet a clean cloth with hot water and wipe the jar rims. Place warm lids on the jars, and apply screw bands until fingertip tight.
13. Place filled jars into your boiling water canner using a jar lifter. Add more boiling water if necessary to cover the tops of the jars by 1-2 inches.
14. Bring the water to a rolling boil, then cover the canner with a lid. The processing time is 20-35 minutes according to altitude for both pints and quarts:

Water Bath Processing

• 0 – 1,000ft: 20 minutes
• 1,001 – 3,000ft: 25 minutes
• 3,001 – 6,000ft: 30 minutes
• 6,001ft and above: 35 minutes

Post Processing

1. Once your timer beeps, turn off your stove. Open the canner’s lid and wait for 5 minutes.
2. Transfer the processed jars to a cake cooling rack or towel-covered counter using a jar lifter. Give them 12-24 hours to cool.
3. After cooling, test seals by pressing the center of each lid. If the jars are sealed, the lids don’t flex up and down. Refrigerate unsealed jars and use the contents immediately.
4. For sealed jars, remove the rings and wipe them with a damp cloth. Write the canning date and contents on the exterior of each jar. Store your canned apples in a cool, dark, clean, dry place and use them within 18 months.

Pressure Canning Directions

If you prefer to use a pressure canner rather than a water bath canner, prepare the pressure canner per the manufacturer’s instructions and process both pints and jars for 8 minutes using the correct pressure for your canner type and elevation:

Dial-Gauge Pressure Canner

• 0 – 2,000ft: 6 lbs
• 2,001 – 4,000ft: 7 lbs
• 4,001 – 6,000ft: 8 lbs
• 6,001ft and up: 9 lbs

Weighted Gauge Pressure Canner

• 0 – 1,000ft: 5 lbs
• 1,001ft and up: 10 lbs

Post Processing

1. Once processing time lapses, turn off the heat. Allow the canner to depressurize fully before opening the lid.
2. Remove the jars from the hot water using canning tongs and place them on a draft-fre, cushioned surface to cool at room temperature for 12-24 hours.
3. Check seals, remove screw bands, wipe jars, and label the jars. Store the jars in a cool, clean, dry area away from direct sunlight.