Bottle fresh, crunchy, delicious apples in water, honey, fruit juice or syrup to enjoy all year long! This recipe can be used for all apples – leave in wedges, rings, slices or diced to your liking so you can open a jar and eat them immediately from the jar, perhaps with some yoghurt and granola or in pies and baked items.
Ingredients for BOTTLED APPLES

Yield: 1L
(2 x pints)
Yield: 4.5L
(9 x pints)
Yield: 7L
(7 x quarts)
1.2kg (2 3/4 pounds)
5.4kg (12 pounds)
8.6kg (19 pounds)
Syrup, Water
or Juice
(see Syrup Chart – very light, light or medium syrup, or honey solution,
or use water, white grape juice or apple juice)
Plus 3g (1 teaspoon) ascorbic acid powder (or crush 6 x 500-milligram vitamin c tablets)
or a squeeze of lemon juice, dissolved in 4 litres of cold water
to prevent oxidation during fruit preparation.
1. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2. Wash apples and drain well. Remove stalks, peels and blemishes. Remove apple cores. Cut apples into halves, wedges, rings, slices or dice as desired. Place prepared apples into ascorbic acid solution (or lemon juice water) to prevent discolouration then prepare the remainder of the fruit.
3. Prepare syrup according to chart quantities. Heat on medium until the sugar has dissolved. Bring syrup to a boil then remove from heat.  
4. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 
5. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
6. Drain fruit, place into pot with syrup, water or juice and simmer gently for around 5 minutes. Strain apples and set aside. Keep fruit hot. Repeat with remaining fruit. Fill each jar with hot fruit and hot liquid to 1cm (1/2 inch) headspace, layering the hot fruit to pack jars well.
7. Using a non-metal utensil, remove any air pockets and add more hot liquid if required.
8. Wipe rims with a clean, damp cloth to remove any food residue.
9. Add pre-warmed lids and twist to secure.
10.  Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil.
11.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface. Do not adjust lids during this time.
12.  The next day, check jars have sealed before labelling and dating.
13.  Store jars of bottled apples in a cool, dark and dry place for up to 12 months.
14.  Refrigerate jars upon opening and consume contents within 5-7 days.
Syrup Chart for BOTTLED APPLES
Sugar %
Yield: 1L
(2 x pints)
Yield: 4.5L
 (9 x pints)
Yield: 7L
 (7 x quarts)
Very Light
1 1/2 cups water
3 tablespoons sugar
6 1/2 cups water
3/4 cup sugar
10 1/2 cups water
1 1/4 cups sugar
1 1/3 cups water
1/4 cup
5 3/4 cups water
1 1/2 cups
9 cups water
2 1/2 cups sugar
1 1/4 cups water
1/2 cup
5 1/4 cups water
2 1/4 cups sugar
8 1/4 cups water
3 3/4 cups sugar
1 1/2 cups water
2 tablespoons honey
6 1/2 cups water
1/3 cup
10 1/2 cups water
1/2 cup
Fruit Juice
1 1/2 cups fruit juice
6 2/3 cups fruit juice
10 2/3 cups fruit juice
1 1/2 cups water
6 2/3 cups water
10 2/3 cups water
Processing Time for BOTTLED APPLES in a Boiling Water Canner
≤ 1,000 feet
1,001 - 3,000 feet
3,001 - 6,000 feet
≥ 6,000 feet
Hot Pack
≤ 1L
25 minutes
30 minutes
Processing Time for BOTTLED APPLES in a Dial Gauge Pressure Canner

Processing Time
Canner Pressure
at Altitude
≤ 2,000 feet
Canner Pressure
at Altitude
2,001 - 4,000 feet
Canner Pressure
at Altitude
4,001 - 6,000 feet
Canner Pressure
at Altitude
6,001 - 8,000 feet
Hot Pack
≤ 1 Litre
8 minutes
Processing Time for BOTTLED APPLES in a Weighted Gauge Pressure Canner

Processing Time
Canner Pressure
at Altitude ≤ 1,000 feet
Canner Pressure
at Altitude ≥ 1,000 feet
Hot Pack
≤ 1 Litre
8 minutes
10 PSI
Add a pinch of spice or a spoonful of juice (or liqueur) to a 500ml (pint) jar of bottled apples, process according to the recipe and taste when opening to check flavouring. Make in larger batches as desired.
o Apple cider
o Apple juice
o Brandy
o Brown sugar + cinnamon
o Caramel (brown sugar)
o Cinnamon
o Cloves
o Ginger
o Ginger + lemon
o Honey
o Honey + lemon thyme
o Lemon juice
o Lemon thyme
o Lemon zest
o Nutmeg
o Rum
o Sherry 
o Vanilla
o Dehydrate apple peels to make apple powder; or boil them just covered with water to make a mild apple juice (which can be used to make apple jelly with the addition of pectin i.e. JamSetta and some sugar).
o Make apple cider vinegar from the scraps;
o Ensure apples are firm, fresh and fully ripe;
o Discard apple cores and peels;
o You could use red apple, green apple or yellow apples in this recipe;
o Lime juice (fresh or bottled) can be used instead lemon juice in this recipe;
o If you have leftover apples from bottling, store them in the refrigerator and enjoy fresh (consume within 1-2 days) or bake into cakes or pies.
Preserved apples can be used in many ways, here are our favourites:
o Enjoy straight from the jar!
o 1 cup self-raising flour + 1 cup sugar + 1 cup fruit (drained) = quick cake!
o Added into stuffing; 
o Apple crumble (brown betty);
o Apple pies;
o Apple slice;
o Apple turnovers;
o Cobbler;
o Dump cake: fruit as base of dish, dot with butter then sprinkle with cake mix and bake until golden;
o Eat with cheese & crackers;
o Freeze fruit then place into food processor to make granita;
o French toast;
o Make into fruit bread;
o Muffins;
o Puree for icy poles (popsicles) or ice-cream topping;
o Serve on pancakes, Dutch baby pancakes or waffles;
o Serve with ice-cream;
o Serve with yoghurt & granola;
o Top oatmeal/porridge;
o Use in an upside-down cake;
o Use in smoothies;
o With barbecued meat/chops.
Author: Megan Radaich          
Image credit: Megan Radaich          


Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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