Michigan Fresh: Using, Storing, and Preserving Apples (HNI16)
Apples can be preserved and served in many ways. This bulletin replaces WO1040 Food Preservation Series- Apples (Michigan State University Extension, 2006). Michigan-grown apples are available most of the year. The peak harvest is August through October.
Using, Storing and Preserving Apples
Jonathan, Empire, Ida Red, McIntosh and Golden Delicious varieties are recommended for baking and cooking.
Storage and food safety
You can store apples in the refrigerator in a plastic bag with holes for ventilation. Store large quantities of apples in a cool place, between 32 and 40 °F. Properly stored apples will keep up to a month. Store canned apple products in a cool, dry area.
Wash hands before and after handling fresh produce.
Wash fruit thoroughly under cool running water. Do not use soap.
Keep apples away from raw meat and meat juices to prevent cross contamination.
For best quality and nutritive value, preserve only what your family can consume in 12 months.
|1 pound of apples||
3 medium sized apples
4 cups peeled, cored slices
|2 1/2 to 3 pounds||
2 pints frozen apple slices
2 pints canned (slices or apple sauce)
|13 1/2 pounds||9 pints|
|21 pounds||7 quarts|
|48 pounds (1 bushel)||14-19 quarts sauce|
How To Preserve
Select apples that are juicy and crisp, preferably a mixture of both sweet and tart varieties.
- Hot pack method: Make a very light, light or medium syrup, or can apples in water. (See table below.) Wash, peel, core and slice apples into 1/2-inch wedges. To prevent darkening, add 1 teaspoon ascorbic acid to 1 gallon water. Remove apples from anti-darkening solution and drain well. In a saucepan, add 2 cups water or syrup per 5 pounds of sliced apples. Boil 5 minutes, stirring occasionally. Fill jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process in a boiling-water bath. Let jars sit undisturbed while they cool from 12 to 24 hours. Then remove rings, wash jars and store.
|Type of syrup||Approx. sugar (%)||Cups water||Cups sugar|
Processing times (in minutes)
|Fruit||Style of pack||Jar Size||1001-3000 ft.||3001-6000 ft.||Over 6000 ft.|
|Apples||Hot||Pints or quarts||25||30||35|
Processing times (in minutes)
|Fruit||Style of pack||Jar size||1001-3000 ft.||3001-6,000 ft.||Over 6000 ft.|
Artificial Sweeteners: Splenda is the only sugar substitute currently available that can be added to covering liquids before canning fruits. Level of sweetness is determined by personal preference. Splenda can be substituted for sugar in applesauce.
For more recipes, see:
U.S. Department of Agriculture. (2009). Complete guide to home canning (Rev. ed.). (Agriculture Information Bulletin No. 539). Washington, DC: Author. (http://nchfp.uga.edu/publications/publications_usda.html)
Andress, Elizabeth and Juda A. Harrison. So Easy to Preserve. Bulletin 989, 6th Edition. Cooperative Extension University of Georgia, 2014.
National Center for Home Food Preservation. http://nchfp.uga.edu/tips/fall/apples.html
University of Nebraska Extension. Buy Fresh, Buy Local Nebraska. Apples. http://food.unl.edu/c/document_library/get_file?uuid=1577d754-c522-4a12-acd4-43f881354655&groupId=4089482
Prepared by: Joyce McGarry, MSU Extension educator