15 Ways to Preserve Apples to Enjoy All Year
Apples are such a great fruit to have in the fall, but their season can feel way too short. I’ve found that preserving apples lets me enjoy their fresh flavor all year long without waste or stress. The best way to preserve apples depends on your needs—freezing, canning, drying, and making apple butter or sauce are all solid options.
I’ve tried a bunch of methods and learned a few tips along the way that make the process easier and the results even better. Whether you want quick snacks or ingredients for winter baking, preserving apples gives you plenty of choices to fit your kitchen style.
If you’ve got more apples than you know what to do with, I promise you’ll find ways to keep them tasty and ready whenever you want. I’m excited to share what works best for me and some simple steps you can try yourself.
Related: 23 Early Apple Varieties for Your Backyard Orchard
15 Ways to Preserve Apples
Here’s a quick list of ways I use:
- Freezing (sliced or sauced)
- Canning (sauces, butters, jams)
- Drying (dehydrated slices)
- Fermenting (cider, vinegar)
I prefer to preserve apples in a variety of ways. My kids LOVE applesauce, so I need an abundance on our pantry shelves. We enjoy apple butter spread over our toast in the fall, so I have to be sure to include a few jars of that.
Consider being versatile and try a few preservation methods!
Canning Apples
Applesauce
I start making applesauce by peeling, coring, and chopping apples. I cook them down with a little water and sugar until soft. Adding cinnamon or lemon juice is optional but adds extra flavor and brightness.
Once the apples are soft, I mash or blend the mixture. Then, I ladle the hot applesauce into sterilized jars, leaving about ½ inch of headspace. I process the jars in a boiling water bath for about 15-20 minutes to ensure a safe seal. The result is a smooth, ready-to-eat applesauce anytime.
See My Canning Recipe Here: Canning Applesauce: An Easy Homemade Recipe
Apple Butter
I grew up with my aunt making apple butter in a huge copper kettle in her backyard. She won awards at our local apple butter festival. It was a highlight for our family each year.
Apple butter requires slow-cooking apples with an abundance of spices and sugar until thick and delicious. It’s safer to cook in a slow cooker rather than on the stovetop to avoid burning.
The long cooking caramelizes the sugars, giving a deep, rich flavor. I then jar it in sterilized containers and process for about 10-15 minutes in boiling water. The result spreads wonderfully on toast or can be used in baking.
See My Full Recipe Here: How to Make Homemade Apple Butter Recipe for Canning
Apple Jelly or Jam
Apple jelly is made from apple juice extracted by cooking and straining apples. I add sugar and homemade or store-bought pectin to ensure proper gel formation.
I boil the juice and sugar until the jelly reaches a firm set. I pour it into hot jars and process for about 5 minutes. Apple jelly is clear and perfect for preserves or as a glaze.
Apple Pectin
I make apple pectin by cooking crab apples or underripe apples in water, then straining the liquid to collect the juice. This juice contains natural pectin that helps jams and jellies set.
Boiling the juice down concentrates it. I store homemade pectin in sterilized jars and use it when making preserves, especially with fruits low in pectin. This pectin is a natural, budget-friendly alternative to store-bought varieties.
Apple Salsa
Apple salsa combines chopped apples with onions, peppers, vinegar, and spices for a tangy, sweet condiment. I carefully cook the mixture and taste for balance.
I pour the hot salsa into sterilized jars, leaving appropriate headspace, then process the jars in boiling water for about 15 minutes. This salsa is excellent as a topping for meats or as an appetizer dip.
Apple Pie Filling
For apple pie filling, I peel and slice apples into even pieces to ensure uniform cooking. I mix them with sugar, cinnamon, nutmeg, and a bit of lemon juice to preserve color and enhance flavor.
To prevent the filling from running during baking, I add a thickener like tapioca or flour. After filling hot, sterilized jars, I seal and process them in a water bath for about 25 minutes. This filling is perfect to have ready for quick pie preparation or adding to desserts.
Canned Apple Slices
For a simple approach, I peel, core, and slice apples evenly. To prevent browning, I soak the slices in a solution of water and lemon juice or ascorbic acid.
Then I pack the slices into jars with a light syrup made of sugar and water. The jars go into a boiling water canner for about 20-25 minutes. This method keeps fruity, crisp slices available for snacking or recipes.
Dehydrating Apples
Dried Apple Slices
Drying apples is a practical way to extend the harvest and create tasty snacks. It reduces moisture, which helps prevent spoilage and concentrates the flavor.
Dehydrating apples is done in either a dehydrator OR an oven. Once you properly dehydrate apple slices, they will store for months in an air-tight container. Then, you can enjoy them as snacks or toss them into your trail mix combinations.
Learn How to Dehydrate Apples: How to Dehydrate Apples: Savor the Flavor of Fall All Year
Homemade Apple Fruit Leather
Making apple fruit leather is a fun way to preserve apples. I start by pureeing peeled and cored apples with a little lemon juice to prevent browning.
Next, I spread the puree evenly on a lined dehydrator tray or baking sheet. It then dries at a low temperature—about 135°F (57°C)—for 6 to 8 hours until it’s pliable but no longer sticky.
Once dry, I cut the leather into strips and roll them up in parchment paper for easy storage. This method keeps apples enjoyable and portable without needing added sugar or preservatives.
Fermenting Apples
Homemade Apple Cider
Making apple cider through fermentation is about letting apple juice turn into an alcoholic beverage naturally. I press fresh apples to get juice, then pour it into a fermenter with a fitted airlock.
Wild yeast or added yeast ferments the sugars into alcohol over 1-2 weeks. The cider can be consumed fresh or aged for a smoother taste.
Temperature control around 60-70°F helps maintain good fermentation. This process makes a refreshing drink that’s slightly alcoholic and full of apple flavor.
Apple Cider Vinegar
To make apple cider vinegar at home, start with chopped apples or scraps. I place them in a jar, cover with water, and add a bit of sugar to feed the natural fermentation.
The jar should sit in a dark place covered loosely to allow airflow but keep bugs out. After about 3-4 weeks, the liquid will start turning acidic. I strain the solids out and let the liquid ferment further for up to 6 weeks to develop the vinegar’s tangy flavor.
Storing in a sealed bottle after fermentation keeps it ready for cooking and health uses.
Fermented Apple Slices
Fermenting apple slices is simple and adds probiotics to your diet. I slice apples thin and pack them in a clean jar with salt or whey as a starter culture.
The salt inhibits bad bacteria and encourages lactic acid bacteria to thrive. Within a few days to a week, the apple slices soften and develop a pleasantly tangy flavor that’s great for snacks or topping salads.
This method requires no heat, and fermentation preserves apples without canning or freezing. Plus, they’re a healthy addition to smoothies and more.
Apple Pickles
Apple pickles combine fermentation with spices for a crisp, tart snack. I slice apples and mix them with salt, water, and spices like cinnamon, cloves, or ginger.
The salted brine encourages fermentation, developing probiotic benefits and preserving the apples. After about 1-2 weeks, the texture softens slightly, and the flavors merge, creating a unique tangy-sweet pickle.
They’re perfect paired with cheese or on sandwiches and add variety to using surplus apples.
Apple Wine
Apple wine is a longer fermentation project for a fruit-based alcoholic drink. I crush apples, extract juice, and add sugar and yeast to start fermentation.
The process can take several weeks to months, including primary fermentation and aging, which improves the aroma and taste. Monitoring sugar levels and temperature is vital to achieve a balanced flavor.
The finished product is a dry or sweet wine with apple notes, drinkable on its own or served with meals. This project requires patience but rewards with a homemade specialty.
Freezing Apples
Freezing apples is one of my favorite ways to keep them fresh and ready for months. It’s simple and lets me enjoy apple pie, applesauce, or smoothies anytime.
Before freezing, I always wash, peel, and core the apples. Then, I slice them into even pieces. Smaller slices freeze better and thaw more quickly.
To keep the apples from browning, I soak the slices in a lemon water solution for a few minutes. This little trick keeps them looking fresh when I’m ready to use them.
I usually freeze apples in one of two ways:
- Dry Pack: Just slice and freeze. Great for baking later.
- Syrup Pack: Soak slices in a sugar syrup before freezing. This works well if you plan to use apples in uncooked desserts or fruit salads.
With so many creative and practical ways to preserve apples, you’ll never have to let a single one go to waste. Whether you’re freezing slices for quick snacks, canning your own sauce, or experimenting with dehydrated chips, these methods let you enjoy the flavors of apple season all year long. Try a few of these techniques, and you’ll keep your kitchen stocked with sweet, crisp reminders of autumn long after the harvest has passed.
