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Canning Apples in Light Syrup Recipe

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This recipe details the process of canning apples in a light sugar syrup, preserving their natural flavor and texture. The apples are peeled, diced, and simmered gently in a light syrup before being sealed in jars using a water bath canning method. Optional spices can be added to customize the flavor, and alternative syrups such as honey or various sweetness levels of sugar syrup can be used to suit taste preferences. The end result is perfectly preserved apples that can be stored at room temperature for up to 18 months.

Ingredients

Apples and Preparation

  • 12 pounds of apples
  • Juice of 1/2 lemon, squeezed into a large bowl of cold water (to prevent browning)

Light Sugar Syrup

  • 1 cup sugar
  • 5 3/4 cups water

Optional Spices

  • Cinnamon (to taste)
  • Nutmeg (to taste)
  • Clove (to taste)

Instructions

  1. Prepare the apples: Peel, core, and dice the 12 pounds of apples. Immediately transfer the diced apples to a large bowl of cold water containing juice from 1/2 a lemon to prevent browning. Occasionally push the apples down to keep them submerged.
  2. Heat the syrup: In a large pot on the stovetop, combine 1 cup of sugar and 5 3/4 cups of water. Bring the mixture to a boil, stirring until sugar dissolves. Optionally add cinnamon, nutmeg, or clove to the syrup for added flavor.
  3. Simmer the apples: Lower the heat to a simmer and add the prepared apples to the syrup. Cook gently for about 5 minutes, just until apples are slightly softened but still hold their shape. Remove the pot from heat.
  4. Prepare jars and lids: Wash canning jars and lids thoroughly in hot water with dish soap. Sterilize them if desired, then pack the hot apples into the jars, leaving 1/2 inch of headspace at the top. Pour hot syrup over the apples, maintaining the headspace.
  5. Seal the jars: Use a non-metallic spatula or bubble remover to remove air bubbles. Wipe the rims clean with a damp cloth, then place the lids and screw the bands on lightly.
  6. Process in a water bath canner: Fill the water bath canner with enough water to cover the jars by at least one inch and bring it to a boil. Place the jars on the rack, slowly lower them into the boiling water, cover the canner, and process pint and quart jars for 20 minutes. Adjust processing time for altitude as necessary.
  7. Cool and store: Turn off the heat and uncover the canner. Let jars sit in the hot water for 5 minutes before carefully removing them. Place the jars on a kitchen towel to cool undisturbed overnight. Once cooled, check lids for seal by pressing the center; no movement indicates a good seal. Remove bands, wipe jars clean, and store in a cool, dry place. Properly canned apples can last 18 months or more.

Notes

  • You can substitute the light sugar syrup for honey syrup by using 1.5 cups honey to 5 cups water for about 12 pounds of apples.
  • For sugar syrup variations: Very light syrup uses 3/4 cup sugar to 6 1/2 cups water; light syrup uses 1 to 1 1/2 cups sugar to 5 3/4 cups water.
  • Adding spices such as cinnamon, nutmeg, or cloves is optional but adds a warm, seasonal flavor to canned apples.
  • Ensure jars and lids are sterilized properly to prevent spoilage.
  • Adjust water bath processing times if located at higher altitudes according to USDA guidelines.

Find it online: https://deliciousyum.com/canning-apples-in-light-syrup-recipe/