Canning Apples for Pie, Crisp or Cobbler

Step 1

In a large bowl, mix the citric acid with the water. This will keep your apples from browning as you cut the slices. Peel (or not, as you like), core and slice the apples, putting them into the water as you go, tossing them to coat in the water as more are added. When the bowl gets full, put the apple slices into a large pot for cooking. Continue until you have 30 – 35 cups of apples, putting slices in the citric acid water bowl to coat, then into the pot. When you’re done slicing apples, discard the citric acid water.

Step 2

To the cooking pot, add 1 cup water, the lemon juice, vanilla, sugar, salt and 2 cinnamon sticks. Cook over low heat until hot, then bring to boiling. Remove from heat.

Step 3

While the apples are cooking, heat and clean 5 quart jars and make a good sized workspace covered with a clean towel (to catch spills) and a clean washcloth or towel for wiping the rims. Have a clean canning funnel, a scoop (or measuring cup) and the sterile lids and rings nearby. (We ran the jars through the dishwasher to get them clean and hot.) Begin water heating in your water canner.

Step 4

Set the canning funnel in a hot, sterile jar, scoop the hot apples in to fill about half way, add 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg and a cinnamon stick, then scoop in more apples and juice until full, leaving 1/4 inch headspace. Wipe the rim well with the clean towel, then cover with a clean lid and securely tighten the ring on. Repeat with the other 4 jars.

Step 5

Use jar tongs to gently lower the jars into the water bath, ensuring the jars are covered with at least 1 inch of hot water. Cook in the boiling water for 20 minutes. Turn heat off and let sit a while longer before using the jar tongs to gently remove the jars. Let the jars sit overnight in the same place. The jars will make a popping noise as they seal and the top will be indented down. Label the jars and remove the rings. Store in a dark place.