How do you keep apples crisp when canning? 5 Tried tips

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Crisp Canned Apple

 

 

Canning apples is one of the things I love because I can use apples at any time.

I usually buy a large number of apples (when there are more in the market) and store them for a long time, up to a year or more.

Personally, I always can apples, as I mentioned, but I would like to admit here that I encountered some problems in the beginning when I start canning apples.

And let me tell you that the worst thing that can happen to you is to open the apple can and find it mushy!

 

That’s why in this post, I will share with you the best ways to help you get Homemade Crispy Canned Apples

 

How do you keep apples crisp when canning?

 

I am going to share with you some useful ways that you can rely on to get crispy home canned apples.

 

1. layers of sugar.

 

This is his favorite way to get crispy home-canned apples. I love it because it keeps the original apple taste and does not overlap any other flavor such as vinegar or lemon, some of which may remain on the apples.

 

This method is very easy, but the disadvantage is the length of time. If you want to use it, you should know that canning will take place over two days.

 

1. Canning apples with sugar:

 

After peeling the apple and cutting it into slices, bring a large pot and put a layer of apple slices and a layer of sugar and continue in this way until the quantity is finished.

Leave the sugar with the apple slices for 24 hours (cover the pot well)

After the 24 hours have passed, add water to wash the apples from the sugar, then use the same water in the pot and boil it for 20 minutes and start the canning process.

 

Note: We will use about 1 cup of sugar for every 5 cups of apple slices

 

2. Lemon Juice.

 

Using lemon juice while canning apples is a common method, but the disadvantage is that the lemon taste may remain on the apples after canning, which may restrict your use of apples in some recipes.

 

After several attempts, I found that the best way to use lemon is to soak the apples in water with lemon juice (about a quarter cup for every 3 cups of apple slices) for only 10 minutes, then filter the apples from the water well.

 

The good thing about this method is that shortening the time of soaking the apples in lemon juice reduces the possibility of the lemon taste remaining after canning the apples.

 

3-Citric acid

The use of citric acid in canning apples at home is a common thing among many people who do canning, but I personally do not prefer it because it is very strong on apples and can cause adverse results for what we want

If you decide to use it, you can add a little of it (about half a spoon) to the apples with water for 10 minutes, then wash the apples with water.

 

4-Vinegar.

 

You can use vinegar to canning apples at home in the same way as lemon, but this method has the disadvantage that in most cases the taste of vinegar will remain on the apples.

 

5- use a light syrup.

 

If you do not prefer any of the previous methods and want an alternative solution, the best way for you is to use
The syrup is very light and the reason for its use is that there are no interactions from Syrup with apples.

 

In the next part, I will show you how to make the best syrup for canning apples at home

What liquid preserves apples best?

 

As we mentioned in the previous section, using a lightsaber is the best way to preserve canned cripsy apples, and also in the same color without turning brown.

The method of making the light syrup is to put about 5 quarters of water with two-quarters of sugar and heat it a little and then use it to make canning.

 

Do I have to cook apples before canning?

 

As a general rule, you do not need to cook the apples before canning, but they must be warmed for 10 minutes in order for the oxygen to escape from inside the apple fibers.

 

Tips for canning Apple.

 

Canning apples does not take long, but there are some tips that you can follow to get canned crispy apples at home

1- Use a light syrup
2- If you decide to use a heavy syrup, you should warm the apples over the fire for 10 minutes
3- Make sure the LED of the jar is clean and wipe it with a piece of cloth
4- The maximum time for canning is about 20 minutes
5- Sterilize the jar for at least 10 minutes before use
6- The preferred temperature is about 180 degrees

 

Conclusion:

As a general rule, you can use light syrup to keep home canned apples crispy. You can also soak the apples between layers of sugar or use lemon juice, vinegar or acetic acid.

 

The best liquid for canning apples at home is a light syrup that is not heated (just heating) and also has little sugar

 

It is not preferable to cook the apples completely before canning, but you can warm them in water for 10 minutes

 

Useful Resources.

What Is The Easiest Food To Preserve? Get Your Full Guide

 

External resources:

 

The Best Way to Prevent Cut Apples From Browning

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