Canned Cinnamon Apples Recipe
By Ann
Make your own cinnamon apples with this easy canned cinnamon apples recipe. Eaten as a snack, on top of ice cream, used to make a pie; the ideas are endless for these delicious cinnamon apples!
Prep Time: 25 minutes
Cook Time: 40 Minutes
Ingredients:
● 6 pounds Apples
● 1 TBSP Lemon Juice
● 2¼ cups Sugar
● 1 tsp Cinnamon
● Pinch Nutmeg
● ½ tsp salt
● 5 cups water + more for water bath
Directions:
● Wash your canning jars, lids, gaskets, screw tops in the dishwasher on sanitize, boiling water on the stove, or extremely hot sink water.
● Wash, peel, core, and slice your apples, tossing with lemon juice as needed to keep the sliced apples from browning.
● In a medium stock pot over medium heat combine sugar, cinnamon, nutmeg, salt, and water and simmer for 20 minutes.
● Place sliced apples into jars leaving about ½ an inch of head space in the top.
● Ladle hot syrup into each jar, filling with enough liquid to cover apples. Gently push down apples to submerge and release any air bubbles.
● Top with lids and loosely tighten rings.
● Completely submerge jars in a large stockpot of water using either a canning basket or tongs and allow to boil for 25-30 minutes.
● Remove carefully from the water bath and allow jars to cool completely before removing rings and storing.
● Tip: Store the jars without the screw top rings on so you can keep an eye on the seal of the lid and make sure it is not compromised during canning and storage.
● Makes 18 servings Cinnamon Apples
● This makes 6 pints of canned cinnamon apples.
● If you would like to thicken for pie filling, cook the apples with a bit of cornstarch before making a pie.
● This recipe is made using a water bath instead of a pressure canner. You might be able to can these in a pressure canneron a low PSI and for a shorter amount of time but I have never done it that way so I am not sure of time or pressure.
Canned Cinnamon Apples Mise en Place:
● 6 Pint Canning Jars
● 6 Lids and Screw Tops
● Apple Peeler
● Knife
● Measuring Cup
● Medium Stockpot
● Measuring Spoons
● Spoon
● Ladle
● Large Stockpot
● Canning Basket
● Canning Jar Lifter
Canned Cinnamon Apples Ingredients:
● 6 pounds Apples
● 1 TBSP Lemon Juice
● 2¼ cups Sugar
● 1 tsp Cinnamon
● Pinch Nutmeg
● ½ tsp salt
● 5 cups water + more for water bath
Canned Cinnamon Apples Directions:
● Wash your canning jars, lids, gaskets, screw tops in the dishwasher on sanitize, boiling water on the stove, or extremely hot sink water.
● Wash, peel, core, and slice your apples, tossing with lemon juice as needed to keep the sliced apples from browning.
● In a medium stock pot over medium heat combine sugar, cinnamon, nutmeg, salt, and water and simmer for 20 minutes.
● Place sliced apples into jars leaving about ½ an inch of head space in the top.
● Ladle hot syrup into each jar, filling with enough liquid to cover apples. Gently push down apples to submerge and release any air bubbles.
● Top with lids and loosely tighten rings.
● Completely submerge jars in a large stockpot of water using either a canning basket or tongs and allow to boil for 25-30 minutes.
● Remove carefully from the water bath and allow jars to cool completely before removing rings and storing.
● Tip: Store the jars without the screw top rings on so you can keep an eye on the seal of the lid and make sure it is not compromised during canning and storage.
● Makes 18 servings Cinnamon Apples
● To print the Canned Cinnamon Apples recipe, click here.
● Disclosure the links in this post may be affiliate links.
● For more Recipes on Ann’s Entitled Life, click here.
● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!
Nancy says
Your pictures are wonderful! Makes me think about fall, even when it is scorching outside!
Nancy
wildoakdesigns.blogspot.com
Dee says
I love cinnamon apples – yum! Thanks for sharing at Merry Monday!
Laura | Food Fun Family says
I need to try this! Thanks for linking up with the Delicious Dishes Recipe party this week!
Fabiola says
I live in South Texas, is always hot outside.
MHignight says
I used your recipe a couple of months ago. Just opened a jar and so delicious! Used Gala apples. Definitely going to do again!
Ann says
I am so glad it worked out for you!
Ann
Gladys Cross says
Could you color these red or green for Christmas?
Jen Hunter says
Hi, this recipe did not work for me. It may be that I used the wrong kind of apples – I don’t know what variety they are; they’re on a tree in my neighborhood that I was told I could pick from. But first off, there was no way to squeeze 6 pounds of apples into 6 pint jars; I had probably 2 pounds left, though I guess I could have packed them more slowly to try to cram more in. Second, during the hot water bath, several of the jars opened up and leaked liquid, though they wound up sealing fine when they came out. And third, the apples cooked to death and turned into applesauce. It tastes good; I had some on my French toast this morning. But I will be looking for other recipes to try in future.
Melissa A Bourgeois says
How long will these last after canning
Holli Nicole Reese says
These look great. I’m a newby to jarring. Do we just keep in pantry and what is the shelf life?
Thanks so much,
Holli
Kim M Lachance says
Have to agree with Jen Hunter. 6 lbs of apples would make AT least 6 pints or 3 quarts. Yes, they would be very mushy after a long water batch. Need to have mine crisper for pies and cobblers. Can you help please/ Don’t want to ruin the 24 pounds of apples I have sitting on my kitchen table.
Christine Shipley says
This was easy to make and perfect for what I wanted to do with my apples. I made a bit more liquid which was simple as I had a lot of apples to process and probably sliced more than 6lbs. Thanks for posting. Excellent recipe & canning instructions.
Shyrll says
I think the apples should be put in the hot liquid prior to jarring. Mine are all floating in the jars.
Katy says
Came out perfect. I used 20lbs of honeycrisp apples. Filled 12 quart jars and turned the other 4ish pounds into apple butter. Made a huge batch of apple cider vinegar with the peels. Our apples are crisp enough after canning…and I have to water bath for 50 minutes for high altitude canning. Thanks so much for the recipe!