When it comes to canning apples, choosing the right type of apples is crucial. Not all apples are created equal, and some varieties work better than others for different types of canning. In this article, we’ll explore the best apples for canning, including those that work well for applesauce, stewed apples, apple butter, canned apples, and apple juice or jelly.
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For applesauce, it’s best to choose apples that are sweet and juicy, with a firm texture that will hold up during cooking. Some of the best varieties for applesauce include McIntosh, Golden Delicious, and Rome. For stewed apples, on the other hand, it’s best to choose apples that are tart and firm, such as Granny Smith or Braeburn. These apples will hold their shape during cooking and won’t turn to mush. For apple butter, choose a mix of sweet and tart apples, such as Honeycrisp and Jonathan.
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Understanding Apples and Canning
Canning apples is a great way to preserve the fruit’s freshness and flavor for later use. It is a simple process that requires only a few ingredients, and it can be done at home. However, not all apples are created equal when it comes to canning. Some apples are better suited for canning than others. Here is what you need to know about apples and canning.
Best Apples for Canning
The type of apple you choose for canning will affect the final product’s flavor and texture. Some apples are better for making applesauce, while others are better for making apple slices. The best apples for canning are those that are firm, crisp, and slightly tart. Some of the most popular apple varieties for canning include:
- Granny Smith: Tart and firm, Granny Smith apples are perfect for applesauce, apple butter, and apple pie filling.
- Golden Delicious: Sweet and soft, Golden Delicious apples are great for applesauce and apple butter.
- Braeburn: Sweet and tangy, Braeburn apples are ideal for applesauce, apple pie filling, and apple juice.
- Jonagold: A cross between Golden Delicious and Jonathan apples, Jonagold apples are sweet and tart, making them perfect for applesauce, apple pie filling, and apple juice.
- Pink Lady: Crisp and tart, Pink Lady apples are great for applesauce and apple pie filling.
- Honeycrisp: Sweet and juicy, Honeycrisp apples are ideal for applesauce, apple pie filling, and apple juice.
- Fuji: Sweet and firm, Fuji apples are perfect for applesauce, apple pie filling, and apple juice.
- Cortland: Sweet and tangy, Cortland apples are great for applesauce, apple butter, and apple pie filling.
It’s important to note that different varieties of apples will produce different flavors and textures when canned. Mixing different types of apples can also result in a more complex and delicious flavor profile. However, it’s best to avoid using overly sweet or mealy apples for canning, as they may not hold up well during the canning process.
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Apple Canning Recipes
Canning apples is a great way to preserve them for later use. There are many different apple recipes that can be made from canned apples. Here are some of the most popular ones:
Applesauce is a classic apple product that is easy to make and enjoyed by most people. To make applesauce, simply peel and core the apples, then cook them down until they are soft. Once the apples are soft, mash them with a fork or potato masher until they are smooth. Add sugar to taste, if desired. Here is our easy recipe for canning applesauce.
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Sweet Apple Slices
Home-canned sweet apple slices are perfect for homemade apple cakes, apple crisp, pies, or just topping a bowl of yogurt or oatmeal in the morning. Some of the best apple varieties for sweet apple slices include Golden Delicious, Honeycrisp, and Fuji.
Apple Pie Filling
Canned apple slices can be used to make delicious apple pie filling. Some of the best apple varieties for apple pie include Granny Smith, Golden Delicious, Pink Lady, Jazz, Honeycrisp, Fuji, Braeburn, Jonagold, and Cortland.
Apple butter is a thick, smooth spread made from cooked apples, sugar, and spices. To make apple butter, puree canned apples in a food processor, then cook them down with sugar and spices until they are thick and spreadable.
Canned apple slices can be used to make delicious baked apples. Simply place the apple slices in a baking dish, sprinkle with cinnamon and sugar, and bake until the apples are soft and caramelized.
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Apple jelly is a sweet spread made from apple juice and sugar. To make apple jelly, cook canned apples down until they release their juice, then strain the juice through a cheesecloth. Add sugar and cook the juice until it thickens and sets.
When it comes to canning apples, there are a few additional pieces of information that can be helpful to know. Here are some tips and insights to keep in mind:
- Apple season: The best time to can apples is during their peak season, which is typically in the fall. This is when the fruit is at its freshest and most flavorful. However, you can also can apples during the summer months if you have access to fresh fruit.
- Picking your own apples: If you have the opportunity to pick your own apples at an orchard, it can be a fun and rewarding experience. Not only do you get to choose your own fruit, but you can also ensure that you are getting the freshest and highest quality produce available.
- Grocery store apples: If you don’t have access to fresh-picked apples, don’t worry. Most grocery stores carry a variety of apples that are suitable for canning. Look for crisp varieties like Golden Delicious, Rome, and Granny Smith.
- Crabapples: While not typically used for eating fresh, crabapples can be a great choice for canning. They are naturally high in pectin, which makes them ideal for jams and jellies.
- Crisp apples: As mentioned in previous sections, crisp apples are the best choice for canning. They hold their shape well during the canning process and provide a better texture in the finished product.
- Ascorbic acid: Adding a small amount of ascorbic acid (also known as vitamin C) to your canned apples can help them retain their color and flavor.
Overall, canning apples is a straightforward process that can yield delicious results. Whether you pick your own fruit or buy it at the store, choose crisp varieties and follow proper canning procedures to ensure a successful outcome.
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Frequently Asked Questions
Which types of apples are best for canning?
When it comes to canning apples, the best types are those that are firm and crisp. Granny Smith, Golden Delicious, Pink Lady, Jazz, Honeycrisp, Fuji, Braeburn, Jonagold, and Cortland are some of the recommended varieties for canning. These apples hold their shape well during the canning process and have a good balance of sweetness and tartness.
What are some good apple varieties for making apple butter?
For making apple butter, it is best to use apples that are sweet and flavorful. Some of the best apple varieties for making apple butter include Rome, Jonathan, Winesap, and McIntosh. These apples have a good balance of sweetness and tartness, which makes them perfect for apple butter.
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What are the top apples for canning applesauce?
When it comes to canning applesauce, it is best to use apples that are sweet and soft. Some of the top apples for canning applesauce include McIntosh, Honeycrisp, Gala, and Rome. These apples have a good balance of sweetness and tartness, and they cook down easily into a smooth and creamy applesauce.
What are the best apples to use for pies?
For making pies, it is best to use apples that hold their shape well and have a good balance of sweetness and tartness. Some of the best apples for making pies include Granny Smith, Honeycrisp, Braeburn, Jonathan, and Rome. These apples have a firm texture and a good flavor, which makes them perfect for pies.
What are some recommended apples for making jam and jelly?
When it comes to making jam and jelly, it is best to use apples that are high in pectin. Pectin is a natural substance that helps thicken the jam or jelly. Some of the recommended apples for making jam and jelly include Gravenstein, Jonathan, and Rome. These apples have a high pectin content, which makes them perfect for jam and jelly.
How can you prevent fruits from oxidizing when canning?
To prevent fruits from oxidizing when canning, it is important to add an acid such as lemon juice or citric acid to the fruit. The acid helps to prevent the fruit from turning brown. It is also important to work quickly when canning to minimize the amount of time the fruit is exposed to air.
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