Better late than never!

These apples stay crunchy in the jar for 10-12 months making this a great recipe for storing apples over the winter. Pop open a jar and turn them into apple crisp, an apple pie, or apple sauce! You’ll also have some of the best “apple juice” in your life. Possibilities are endless.

Here’s what you’ll need:

• A food grade clean 5 gallon bucket

• 30 lbs apples (we like honey crisp for this but I also add in whatever extras we have in the fridge)

• 2 bottles apple juice

• Sugar

• Jars, lids and bands (pint or quart your choice) We use quarts and this fills between 20 & 22 depending on who’s packing them ;)

• Canning supplies (jar grabber, water bath, funnel, extra pots)

Core, peel and slice your apples. An apple peeler makes this job much easier.

Layer your apples in a 5 gallon bucket in 5 lb increments. Cover each 5 lbs with 3/4 cup sugar.

That’s the worst picture ever but too late now! Sure as crap not going to do it all again for a better photo 🤣

30 lbs of apples filled a 5 gallon bucket for us. Once filled, cover the last layer with the 3/4 cup sugar and then cover the bucket will Saran Wrap and let it sit 12–24 hours.

After they sat, get your water bath ready and clean/sterilize your jars in the oven (210 degrees for 10 minutes.)

Pour off the juice from the apples into a big big pot and add two bottles apple juice (we use the no sugar added) and then another full bottle of water. Bring this to a boil.

Pack your apples into the jars and then add the hot juice. Put on lids and bands then process in the water bath 10 minutes for pints, 15 for quarts.

Let your jars cool, then remove the bands, label and store them.

Want to get extra awesome? Save all the peels and cores, cover them with boiled but cooled water and add 1/4 cup Apple cider vinegar (braggs or similar) and let sit. We cover the jar with paper towels to let it breathe but keep bugs out. The apple pieces have to remain covered by water or they will mold so check on it frequently.

After a few weeks, this will turn into a homemade apple cider vinegar like fluid that you can use in place of ACV! Once it gets to the tartness you like, strain the fluid from the peels and cores, reserve the fluid and feed the peels and cores to chickens or pigs (they are always looking for handouts!)

Bottle and store in a cool dark place.

We hope you love them both! Someday I’ll figure out how to get the comments to work here but today is not that day! 🥴 Message us with questions or to tell us what you think! As always, love to you my friends! ❤️

Please note, that because of legal and liability reasons, this is an informational post only. You should always know what you are doing and not just take our word for it. If you haven’t canned before at all, this post should guide you, but we are not liable for any accidents, injury, or anything else should any issues arise. Also, if you improperly preserve food and get sick, it’s not our fault. If it isn’t sealed, don’t eat it. If it smells bad, don’t eat it. If your neighbor doesn’t like you and they made you a jar and dropped them off but they taste carbonated, don’t eat it. We love you and we’re here to help, but it’s on you to be smart. K?