CANNING APPLES Recipe | Preserving Homestead Orchard Apples | Water Bath Canning

Canned Apples (as per Ball Blue Book Guide to Preserving)
Yield: about 3 quart or 6 pint mason jars
7.5 - 9 Pounds Apples (about 23-27 medium-sized apples)
1 Batch of Syrup for Canning (see chart below)
Ball Fruit-Fresh Produce Protector

Syrup for Canning
LeeAnn's Triple X-light: 1/4 C. Sugar to 1 C. Water (as shown in the video)
Extra-Light: 1 1/2 C. Sugar to 5 3/4 C. Water = 6 Cups
Light: 2 1/4 C. Sugar to 5 1/4 C. Water = 6 1/2 Cups
Medium: 3 1/4 C. Sugar to 5 C. Water = 7 Cups
Heavy: 4 1/4 C. Sugar to 4 1/4 C. Water = 7 Cups
Honey: 1 C. Honey to 4 C. Water = 5 Cups

Core, peel, and cut apples into 1/4-inch slices. Treat apple slices with Fruit-Fresh Produce Protector to prevent browning.

Please see the video for instructions.
We use 100% Pure Cane Sugar (which we feel is extra sweet)


Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)

Visit our website:
https://www.freedomharvestfarm.com/

Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.

Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.

FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.

#canning #foodpreservation #homesteading #everybitcountschallenge

Our Pressure Canners/Cookers: We use All American Models No. 921 and No. 930. Heavy Cast Aluminum Pressure Canners/Cookers. Professional quality with “metal to metal” seal.

Our Water Bath Canners: We use Ball Collection Elite 21 Quart Water Bath Canners. Made with 18/10 Stainless Steel. Superior quality and performance with a triple layer base.

Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.

Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.

#canning #canningandpreserving #homecanning #foodpreservation #homestead #homesteading #cannedfood #apple #applesauce ‪@OutdoorsandCountryLiving‬