Pressure-canned apples are a delicious and versatile food that can be used in many different recipes, from pies and cobblers to oatmeal and yogurt. Pressure canning apples is a great way to preserve the freshness and flavor of the fruit, so you can enjoy them all year round.
When pressure canning apples, it is important to follow safe canning practices and use tested and approved recipes to ensure the safety and quality of your canned goods. With the right equipment and techniques, pressure-canned apples can be a tasty and convenient addition to your pantry.
Why should you use pressure canner for Pressure Canned Apples?
Using a pressure canner is necessary for pressure-canning apples because apples are a low-acid food. Low-acid foods, including most fruits and vegetables, contain a pH level higher than 4.6 and can harbor dangerous bacteria such as Clostridium botulinum if not processed properly.
Unlike boiling water bath canning, which uses high temperatures to kill bacteria and mold, pressure canning uses both high temperature and pressure to destroy harmful microorganisms that can cause foodborne illness.
The high pressure in a pressure canner can reach temperatures of up to 240°F (116°C), which is sufficient to kill bacteria and mold that may be present in the food. This process also helps to preserve the color, texture, and flavor of the apples, making them a great addition to recipes and meals throughout the year.
Therefore, using a pressure canner is essential for safe and effective preservation of low-acid foods like apples. It is important to follow the manufacturer’s instructions for your specific pressure canner and use tested and approved recipes to ensure the safety and quality of your canned goods.
How to make Pressure Canned Apples in pressure canner
Here’s a step-by-step guide on how to make pressure-canned apples in a pressure canner:
- Lemon juice or citric acid (optional)
- Pressure canner
- Canning jars, lids, and bands
- Jar lifter
- Canning funnel
- Bubble remover tool
- Wash the apples thoroughly and remove the stems, cores, and skins. Cut the apples into slices or chunks, as desired.
- Prepare your canning jars, lids, and bands by washing them in hot, soapy water and rinsing them well.
- Fill a large bowl with cold water and add lemon juice or citric acid (optional) to prevent the apples from browning.
- Place the apple slices or chunks in the bowl of water and let them soak for 10 minutes.
- Drain the apples and pack them tightly into the sterilized jars, leaving 1/2 inch of headspace at the top.
- Pour boiling water over the apples, leaving 1/2 inch of headspace. Add 1/4 tsp of salt per quart (optional).
- Use a bubble remover tool to remove any air bubbles in the jars.
- Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Place the lids and bands on the jars, tightening the bands just until finger tight.
- Place the jars in the pressure canner, following the manufacturer’s instructions for your specific canner.
- Process the jars at the appropriate pressure and processing time for your altitude and the size of your jars.
- Once the processing time is complete, turn off the heat and let the pressure canner cool down completely before removing the jars.
- Use a jar lifter to remove the jars from the canner and place them on a towel to cool.
- Check the lids for a seal by pressing down on the center of each lid. If the lid does not pop back up, it has formed a good seal.
- Label the jars with the contents and date, and store them in a cool, dark place for up to one year.
By following these steps and using safe canning practices, you can enjoy delicious and preserved pressure-canned apples that can be used in a variety of recipes.
Tips for making Pressure Canned Apples in pressure canner
Here are some tips for making pressure-canned apples in a pressure canner:
- Use ripe, firm apples for canning. Overripe or soft apples may turn to mush during the canning process.
- Consider adding lemon juice or citric acid to the water used to pack the apples in the jars. This will help prevent the apples from browning and will also increase the acidity of the apples, making them safer to can.
- Be sure to leave the recommended headspace at the top of the jars. This will allow for expansion during processing and will also help ensure a good seal.
- Use a bubble remover tool to remove any air bubbles from the jars before processing. Air bubbles can cause the jars to not seal properly and can also affect the quality of the canned apples.
- Follow the manufacturer’s instructions for your specific pressure canner and make sure that the canner is properly calibrated before use.
- Adjust the processing time and pressure according to your altitude. The processing time and pressure needed will vary based on your location.
- Always use tested and approved recipes when canning apples or any other food. This will ensure that you are following safe canning practices and will help prevent the growth of harmful bacteria in your canned goods.
- Store your canned apples in a cool, dark place and check the seals on the jars periodically to ensure that they are still intact.
By following these tips, you can ensure that your pressure-canned apples are safe and delicious to eat.
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