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Apples slices in a jar recipe

Apples slices in a jar recipe

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  • Recipes
  • Dish type
  • Preserves
  • Jam
  • Apple jam

Try this recipe when you have so many apples on your tree that you don't know what to do with them all. The list of possibilities is endless - use on top of pancakes, muesli, yoghurt, or in pies, turnovers, strudels, etc.

Fife, Scotland, UK

23 people made this

IngredientsMakes: 7 jars

  • 1kg caster sugar
  • 130g cornflour
  • 1/4 teaspoon ground cloves (optional)
  • 1 teaspoon salt
  • 2.25 litres water
  • 3 tablespoons lemon juice
  • 3.5kg peeled, cored and sliced apples

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Fill a large stockpot with water and bring to the boil. Carefully lower seven 1L jam jars and their lids into the water to sterilise. Boil for 10 minutes. Remove with tongs and allow jars and lids to air dry on clean surface.
  2. To make the syrup: Combine cornflour, sugar, cloves, salt and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
  3. Spoon the fresh apples slices into the sterilised jars, packing the fruit down. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Tightly screw on lids.
  4. Carefully lower jars into pot of hot water again. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
  5. Carefully remove jars and set aside to cool (keep them several inches apart). Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

At what point do you add the cornflour - I assume its with the syrup as you say cook until thickened. I'm very interested to know - all the recipes I have for bottling use a product that isn't sold here and say that cornflour is not recommended. Has anyone tried this recipe yet please and if so, how did they get on? I have lots of local apple trees where I can get free fruit and would like to make use of them.-19 Aug 2013

Apple Crumble in a Jar Recipe

This Apple Crumble Dessert in a Jar is an easy apple dessert, made right inside of mason jars.

This is a ponsored post for Socialstars #WalmartProduce

Do you know the difference between an apple crumble, an apple crisp, and an apple cobbler? There is a small part of me that doesn’t care. I’ve always been a fan of baked apple desserts — including the king of all: apple pie. I’m quite happy to eat them all. But the bigger part of me that is always questioning and seeking answers and I wanted to know.

I did some investigating and found that there is actually isn’t much difference between all of my favorite apple desserts.

  • Apple crumble has a crumbled streusel topping that includes oats.
  • Apple crisp has a crumbled streusel topping without oats.
  • Apple cobbler is topped with biscuits, instead of a streusel.

For years, I was thinking that I liked apple crisp the most. I always called the baked apple dessert I made an “apple crisp”. But, now I realize that it’s actually apple crumble, because I almost always use oats in my streusel.

Most of the time, Apple Crumbles are made in one baking dish. Doing it that way is easy and has the valuable benefit of leaving only one dish to clean.

However, for this Apple Crumble recipe, I decided to make it in individual mason jars. Making them in a jar is also easy, but it adds an extra element of fun. Our guests are always impressed when they are presented with a dessert in a jar, which I think makes the dessert even more memorable.

To make this Apple Crumble recipe, you’ll need only a few ingredients, including apples. I like to go with Granny Smith apples for this because I like their tartness with the sweet streusel. I picked up my Granny Smith apples at the farmer-picked Walmart Produce department, where they offer a 100% money back guarantee on all produce they sell. If you aren’t happy, just bring back your purchase and they will refund your money, no questions asked. I was very happy with my apples, so no chance they were going back!

The apples from the Walmart Produce department are peeled, cored, and sliced, and tossed with some lemon juice and brown sugar. They are packed into the bottom of 8 wide-mouth half-pint canning jars. The streusal topping — which consists of oats, flour, brown sugar, cinnamon, and butter — is packed on the tops of the apples. Then, the apple crumbles are baked in the oven for about 30 minutes.

While this Apple Crumble recipe is delicious alone, I think it’s best topped with a scoop of vanilla ice cream or some whipped cream. You can even give it a drizzle of caramel sauce, which make this even more amazing.

Here is the complete recipe — ready for you to print or save. If you are on Pinterest, be sure to save it to one of your boards.

As with canning any fruit, start with ripe, unblemished fruit that is washed well. Then peel (if desired or specified in the recipe), core, and cut apples as directed in your canning recipe.

Canning Tip: Once peeled and/or cut, apples begin to discolor. Treat them with ascorbic acid color keeper per package directions or with lemon-water to keep from discoloring. To make lemon-water, combine 1 gallon water with ¾ cup lemon juice, place apples in solution, and drain before continuing.

Spiced Apples in a Jar

Apples have never struck me as a farmstand item that needed to be canned. After all, Nob Hill Orchards and the amazing Susan Behling shows up at our little Broad Branch/Lafayette Elementary School market year round. Susan and George – they know how to store apples. As late as March, their apples taste fresh and crisp. I think there are at least 30 varieties, tho only a dozen or so appear at market each week.

Because there is no scarcity of good, local apples, I can always make a batch of applesauce if we’re having latkes or pork chops or some other food that begs for a side of that cinnamon-y apple goodness. Applesauce was the first recipe I learned in seventh grade Home Economics consequently, I’ve never seen the reason to buy it ready made.

So, over the years, I’ve looked at recipes for canning applesauce or cinnamon-red-hot apple rings or other old fashioned apple pickles and preserves, and other than Apple Pie Jam, was not motivated. In fact, most years, I pack away the canning equipment October 1st and set my focus on holiday cooking.

This year is different. Eugenia Bone is to blame. I couldn’t get her recipe for Spiced Apples out of my head. And from now on, it will have a place on the pantry shelves. Brilliant – having the filling for a little apple turnover on the shelf! I love the stuff. It has a great texture, much more mouth-satisfaction than applesauce and a super fresh, just picked flavor that thrilled me.

There were a few things that went awry, or weren’t clear, in the recipe. Here are some notes.

You’re instructed to grate the apples on a box grater, peel and all, right down to the core. Or put the peeled and cored apples through the food processor to grate. I had a hard time understanding why I shouldn’t include the peel if I used the food processor, so left it on. This made quick work of six pounds of apples – the whole coring/grating part took about 10 minutes, total.

The trick to this recipe is in packing the jars. They need to be well-packed, and you’ll need to be sure to remove the air bubbles by pressing with this bubble remover, or a knife, all along the inside of the jar. Be careful about headspace. Be meticulous about wiping the tops of the jars. I had some siphoning in my first batch and I think it was caused by a big air bubble that popped the seal and spilled over during processing.

I also opted not to save the apple juice for granita, as Ms. Bone suggests, but put it right back into the syrup for a double dose of apple goodness. (I did taste some of it first and it was the BEST apple juice I’ve ever had. Really made me wonder if I should be canning apple juice.)

I loved these apples spooned into 5″ circles of pie crust, folded over into half moons and crimped, then baked for 30 minutes. The perfect little hand pie.

On a whim, I added half a jar to a big saute of red cabbage, onions and red wine vinegar, for a sweet and sour kraut that rocked.

What would you do with a jar full of crispy, spiced apples?

Spiced Apples
slightly adapted from Well-Preserved by Eugenia Bone
Makes 4 pints

6 lbs. mixed apples – a blend of sweet, tart, firm, and sauce apples
3/4 c sugar
1 tsp Ceylon cinnamon
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
2 tsp Citric Acid – Fruit Fresh

Line a large colander with a clean cotton towel and place it over a big bowl.
Wash the apples and cut around the core in large chunks.
Put these large apple pieces through the food processor’s grating disk.
Scoop out the apples and press them into the towel lined colander.
Sprinkle 1/4 c sugar and the spices over the apples and gently mix with your hands.
Gather the towel and squeeze the grated apples well, but not obsessively. You’ll have 2-3 c liquid.
Pour the apple juice into your preserving pot or a large stockpot. Add the remaining sugar.
Bring the sugar and juice to a boil and add in the apples, stirring to coat.
Bring the mixture up to a big boil for 3 minutes.
Remove from the heat.
To each sterilized pint jars add 1/2 tsp Fruit Fresh and pack well with the apple mixture. Leave 1/2″ headspace.
If you have packed the pints properly, you will have little or no apple left in the pot.
Wipe the rims, place the lids and rings, and finger tighten.
Process in a boiling water bath for 25 minutes. Check the seals the next day and reprocess if necessary.

Leaking Apple Pie Filling Jars (Siphoning)

What is siphoning? It’s a loss of liquid in canning, and in this case, it’s a loss of hot gelled pie filling liquid. The rapid temperature change when the hot jars hit the air can cause hot pie filling to erupt out of the top and it makes a huge hot sticky mess. The jars will likely still seal, and if they do they’re still fine to store at room temperature.

Just wait for them to cool completely, check the seals and clean off any sticky pie filling on the outside.

I’ve never had anything else siphon on me during canning, except apple pie filling. Even other canned pie fillings, like my homemade peach pie filling, never have issues. Look up articles about siphoning during canning and they almost always mention apple pie filling. It’s notorious for this problem.

To prevent siphoning, really work to remove the air bubbles within the jar, and make sure you leave an ample 1-inch headspace. Then, once the canning time is up, allow the jars to sit for at least 5 minutes (maybe 10 to be safe) before removing them from the water bath canner.

Leaking apple pie filling during canning" />

A jar of home canned apple pie filling that siphoned or leaked upon removal from the canner. The jar still sealed, so it’s safe to clean if off and store it at room temperature. It’s messy, but it didn’t ruin this jar.

If you’re extra careful, siphoning doesn’t have to be a problem when canning apple pie filling. Once your jars are cooled to room temperature and you’ve checked seals, they’re ready for storage at room temperature. It takes roughly one quart plus one pint of canned apple pie filling to fill a standard-sized apple pie, or two full quarts for a heaping or deep-dish pie.

For small batches, you can put up pint jars as well, and they work wonderfully for apple turnovers or as a pancake topping. I like to use it as part of my apple pie shortbread bars.

A note on choosing apples for pie filling…the apple needs to be a firm apple that doesn’t break down during cooking. Any apple that’s “good for applesauce” is not as good as a pie apple. My favorite apple for pies is Honeycrisp, and that’s what I’m using here. They have plenty of acid, which balances the sweetness and they hold together really well during cooking.

For more ideas, check out this list of the best apples for apple pie.

This recipe for home-canned apple pie filling comes from The Ball Complete Book of Home Preserving, which is my go-to resource for safe canning recipes. I reduced the cinnamon from 1 1/2 teaspoons per batch to 1/2 a teaspoon because I like a less cinnamon heavy pie, but feel free to use the full amount if you’re a big fan of cinnamon.

If you have a serious bumper crop of apples, I wrote another article that covers more than 30 ways to preserve apples, both historical and modern. This apple pie filling canning recipe is just one tasty option, but there are more ways to put up apples!

Apple Pie Filling Recipe


34 medium size tart apples

1 Tablespoon ground cinnamon

1/4 teaspoon ground nutmeg

4 cups unsweetened, all natural apple juice

*Clear Jel replaces cornstarch for classic apple pie filling canning recipes. Corn starch is not considered safe for the canning process, however Clear Jel thickens the sauce and has been found safe for canning methods. Just a side note &ndash this is NOT the same thing as Sure-Jell &mdash we found Clear Jel at a local Mennonite based store in town.


Apples peeled, cored and sliced dipped in lemon juice and water to prevent browning.

1. Wash, peel, and core apples. Prepare slices 1/4-1/2 inches wide and place in cold water containing 1/4 cup lemon juice for every 4 cups water to prevent browning.

2. Mix spices, Clear Jel, and sugar in large saucepan and add water and juice. Cook until it reaches a boil, stirring constantly. Boil for one minute, remove from heat.

Apples folded into syrup mixture and being heated.

3. Place sliced apples directly into the liquid. Stir to coat. Return to heat until apples are heated through.

4. Pour heated apples into a quart jar. Once apples are layered to reach one inch head space, add the liquid. Remove air bubbles by sliding a plastic utensil down the inside of the jar, adding liquid as needed to continue to l eave at least 1 inch head space.

It is very important to remove air bubbles down the inside of your canning jars.

5. Wipe the top of the jar and add a warm lid. Hand tighten the ring and process 25 minutes in a boiling water bath. (1000 ft. altitude)

You can also freeze pie filling. Fill freezer containers (or an unbaked pie crust), exclude air, and seal.

To make pie with canned pie filling: Fill unbaked crust with filling (one quart per pie). Put dabs of butter on top and add a top crust. Bake pie at 425 degrees F for 15 minutes, reduce heat to 350 and bake for an additional 35-45 minutes or until pie crust is golden brown and liquid is bubbling.

**If you would like to receive our Recipe Of The Week each Friday &ndash be sure to sign up to follow the blog via email in the right had column, &ldquolike&rdquo us on the Facebook, or follow us on Twitter.

Apple Slices

Chicago-style bakery apple slices. Apple filling between two crusts in a sheet pan, topped with vanilla glaze and cut into squares. These slices are very portable and travel well for your potluck or next get-together!

I grew up in the Chicago suburbs and as an adult I lived in the city. I love Chicago neighborhood bakeries. I have my favorite back home that I still stop in for something sweet when I visit my mom. And I had my favorites in the city, mostly on the north side.

One thing these bakeries had in common were big sheet pans of apple slices in their cases or sitting out on the counter. Often times, they were next to a big sheet pan of frosted fudge brownies, which I&rsquom also crazy about. The bakery always had Apple Slices and I loved them.

How can I describe them? Not apple pie, not a bar, and not slab pie either. Apple filling between two crusts with a thin glaze on top, and they are cut into squares like brownies. That&rsquos my best description and if you&rsquove seen or had these apple slices, you know exactly what I&rsquom talking about.

Okay, let&rsquos talk my baking skills. Not the best and I debated about this post since my top crust was rather pathetic-looking. But it tasted perfect, the glaze camouflaged any imperfections

so no worries for me. Besides, there&rsquos no way my sheet pan of apple slices would look like it was from the bakery. But close, damn close.

I found a few recipes for these Chicago-style bakery apple slices that were pretty much the same, apparently adapted from a 1972 edition of the Chicago Tribune. That would be the source I wanted and the recipe I chose to adapt.

I use lard for all my pie crusts and I highly recommend it. This recipe called for lard, no butter. Try and find a non-hydrogenated, unprocessed lard

that&rsquos the best to use. The other hydrogenated stuff isn&rsquot so good, just sayin&rsquo.

I used a quart jar of Amish apple dessert filling I had in the pantry. It was perfect for these apple slices. Use any pie filling you prefer, and I&rsquoll also put the apple filling directions from the recipe I used in the recipe notes, in case you want to make your own filling. And I used a smaller jelly roll pan, not a full or even half sheet size. You could double the recipe for a larger sheet pan.

The dough is a bit hard to work with, at least I thought so. I pressed the dough in the bottom of the pan with my fingers. I rolled the top sheet of dough on the back of a well-floured sheet pan and then transferred it. It still tore in the corners and my attempts to patch it were comical.

This isn&rsquot like working with a traditional pie dough. But I don&rsquot think it matters, it tasted great, was brown and crispy, and the vanilla-butter glaze on top covers any glaring goofs. Just patch the dough the best you can.

I used to get an apple slice for the car ride home from the bakery, they&rsquore very portable. I&rsquod gobble it up right out of the bag, holding it with the little piece of white bakery tissue. So, off you go! Make these Apple Slices and you&rsquoll have this iconic Chicago-style bakery treat at home. They disappear fast!

You might also like these baked goodies:

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How to Can Apples

You can maintain the apples by canning them for applesauce, apple pie filling, or apple slices to use as toppings for meat and bread. There are a variety of apples that you can choose when canning apples.

However, you want to stick to crisp apple varieties, like Granny Smith, Fuji, Jonagold, Pink Lady, or Honeycrisp, rather than a mealy apple. After you’ve chosen the type of apple that you want to can, follow the canning recipe for canning apple slices. You may never need to visit the canned aisle at the grocery store again.

Canning Equipment

  • Water bath canner
  • Quart or pint jars
  • Canning seals and rings
  • Jar lifter and canning funnel
  • Large pot
  • Bowls
  • Large spoons
  • Sharp knife
  • Towels and dishcloths

Sterilize the Jars and Lids

Before you get started on preparing the apples for canning, you want to get your jars and lids ready so you aren’t rushed later. You can use the dishwasher to sterilize the jars and lids especially if your dishwasher has a sanitize cycle. If you don’t own a dishwasher with a sanitizing feature, you can wash the containers by hand in hot, soapy water and rinse them.

Boil the jars for ten minutes to sanitize them. Keep the jars in hot water until you are ready to use. Keeping them in hot water prevents them from breaking as you fill jars with the warm apples and syrup.

To sanitize the lids, place them in a pan of boiling water for five minutes. To lift them out of the hot pan, use a magnetic lid lifter wand to reduce the risk of getting burned. As you pull the lids out of the water, place them on a clean towel until you need them.

Prepare the Apples

Any time you are doing home canning with fruit, it is essential to start with ripe, unmarred fruit that is thoroughly washed. If your recipe with canned apples calls for them to be peeled, take the time to peel the apples, core, and slice apples as outlined in the canned apple recipe.

Once you peel and cut the apples, they will start to become discolored. Remedy this situation by placing them in a lemon water bath.

To make a lemon-water bath, combine a gallon of water with ¾ cup lemon juice, and put the apples in the solution. When you are ready to use the apples, drain them before continuing.

Make the Syrup

Most of the canning recipes that you will come across include syrup already, but if you don’t have a method or want to make a basic syrup, here’s what you’ll need to do. Determine the sugar level and place the following ingredients in a large pot.

For very light syrup, use one cup of sugar and four cups water. Light syrup takes 1 ⅔ cups of sugar and four cups of water. If you want medium syrup, use 2 2/3 cups of sugar and four cups of water. Finally, for heavy syrup, use four cups of sugar and four cups of water.

Decide what kind of syrup you want to make, then place the ingredients in a large pot. Heat the solution until the sugar dissolves. If you want a clearer syrup, skim off any foam that forms.

Make a Hot Pack

When canning apples with a boiling water canner, the preferred method is a hot pack when preparing to store apples. Precooking apples helps to break them down to eliminate air, which decreases the chances that they will spoil it also keeps them from floating in the canning jars. Packing hot apples also allows you to fit more apples in fewer jars and decrease the processing time because the apples are already hot.

After you’ve made your syrup, add the prepared apple slices to the hot syrup in the saucepan. Bring the syrup to a simmer and allow the apples to cook for about five minutes, making sure to stir the mixture occasionally.

Add the Apples to the Jars

Spoon the hot apple wedges into the hot jars, making sure to leave a 1/2 inch headspace at the top. Pack the apples tightly into the jars and fill the jars with the remaining syrup from the pot. If you want your apples extra sweet, you can add one to two tablespoons of sugar or some apple juice to the top of the jars.

Run a knife around the inside edge of the jar to remove any air bubbles from the syrup. Wipe off any spills and sugar from the jar rims using a paper towel or clean cloth. Place the lid and screw top on the jar and tighten until it is secure.

Use a Water Bath Canning Method for Canning Apples

Place jars in a canning rack and process pint and quart jars in the canner. Lower the jars into the canner and heat the water to boiling. Leave the jars in the boiling water for 20 minutes. You might need to adjust this time depending on your altitude.

You’ll need a culture starter to ferment the apples. I use Body Ecology’s Vegetable Culture Starter for this. One packet will last for several batches and it has a long list of beneficial bacteria in it, which will multiply and benefit your gut.

After 1-2 days the apples will begin to bubble and fizz. Put them in the fridge, because they’re ready. Spoon them on top of oatmeal, add them to smoothies or yogurt. They’re delicious!

When making this recipe use the sweetest, crunchiest apples you can find, because the fermentation process softens them and makes them a little sour.

Apples slices in a jar recipe - Recipes

One thing I miss about living up north is apple season. We'd pack up the children and go to a local apple orchard to buy sacks of perfect apples and several gallons of apple cider.

The first autumn that we lived at Oak Hill we planted an assortment of apple trees. Over the years we've lost two of them, but the others are doing pretty well. This year the trees had a good number of apples. One tree is quite small and yet produces more apples than leaves.

Any apples that were too small, misshapen or badly-bruised were given to the horses over a period of time. Now they're expectingme to bring them apples. (Sorry, sweeties, the trees are empty now and you've eaten all the apples I'm going to give you.)

I know from experience that we don't care much for applesauce. I made a lot the first year we had fruit and we ate hardly any of it. Another year I canned a lot of apple pie filling, and then read that it's too thick to can safely. Now I freeze some some apple pie filling every year instead of canning it.

But there are enough apples that I want to can some to preserve them, and this year I am canning a lot of them. These days I just slice and can them in light syrup. They can be heated and eaten as is, or baked into apple pies, or made into baked apple slices or other dishes.

Apples, like other fruits, are acidic enough to can in a waterbath canner. A large stockpot can be used as long as it has a lid and a rack that fits inside to put the jars on. Of course, a graniteware canner holds a lot more jars than a stockpot will.

Sterilize your jars (I use the dishwasher) and keep them warm until you're ready to fill them. Put the flat lids in a small pan and keep them in warm water. Make your syrup in another pan and keep it hot you'll use this to fill the jars after you add the apples.

Add water to your canning kettle or stockpot and begin heating it. Don't bring it to a boil yet.

Wash the apples well and peel them. I save the peels and cores in the freezer to use to make Harvest Apple Jelly I cut out the bad spots and give them to the chickens. Slice the apples into a bowl of cold water with lemon juice or Fruit Fresh to keep them from browning.

Blanching the apples will give you a better result than raw packing them. Bring a large pot of water to a boil and add the apple slices. Once the water begins boiling again, cook the apples for five minutes. Repeat if needed until all of the apple slices have been cooked.

Ladle the apple slices into the warm jars and add hot syrup, leaving 1/4-inch headspace. Use a plastic knife or other non-metal utensil to dislodge any air bubbles in the jars and add more hot water if needed. Wipe the rims of the jars with a damp cloth to remove any syrup, then add a flat lid and a ring. Tighten the ring to finger-tight. Use a jar lifter to move the jars into the canner.

Add enough hot water to the canner to cover the jars with at least two inches of water. Put the lid on the canner and increase the heat. Begin timing once the water comes to a rapid boil, depending on your elevation. If you live at less than 1,000 feet elevation, pints and quarts both should boil for 20 minutes if you live at a higher elevation, you'll need to add another minute for each 1,000 feet.

When time is up, move the canner off the burner, remove the lid and carefully remove the jars with a jar lifter. Don't tilt the jars or bump them against the canner or other jars set them carefully on a padded surface out of drafts, and leave them for 24 hours.

Isn't that pingof the jar lids a lovely sound? After the jars have cooled, test the lids by lightly pressing a finger against them. If the lid is tight and doesn't wiggle, the seal is good if it gives to pressure and moves up and down, the jar did not seal and you'll need to put that jar in the refrigerator and use up the contents soon - like tonight with dinner. Yum!

After 24 hours you can carefully wash the jars with a damp cloth, remove the rings, label the jars and move them to your storage area. You did it!


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