As the crisp fall air settles in and the leaves begin their vibrant transformation, a nostalgic joy fills the heart and home. This season reminds me of warm kitchens filled with the comforting aroma of apples, cinnamon, and spices. This scent evokes memories of bountiful harvests and the simple pleasures of preserving nature's abundance. Apples, in all their varieties, offer endless possibilities for preservation, allowing you to savor their sweet-tart flavors long after the last leaf has fallen. Let's explore some of the best ways to capture the essence of autumn by preserving apples, from freezing, dehydrating, and canning to using these products to craft delightful apple treats.

Freezing Baked Apples and Apple Slices
Freezing is one of the easiest methods to preserve apples for future use. Baked apples, with their tender texture and aromatic spices, are a perfect treat to enjoy throughout the year. To freeze, core and add brown sugar, butter, cinnamon, and nutmeg. Bake them until barely done. Then, cool the apples quickly. Wrap each apple individually in plastic wrap and place them in a freezer-safe bag or container. Seal and Freeze. To serve hot, unwrap the apples and heat frozen at 350°F until steaming hot, about 15-20 minutes, filling your kitchen with that delightful, spiced aroma. To serve cold, keep apples in plastic wrap and place in refrigerator until thawed.

Source: Adapted from So Easy to Preserve, 2014, pg. 312.

Freezing sliced apples is equally simple and versatile. Start peeling, coring, and slicing your apples. To pretreat fruit, use one of the three methods (ascorbic acid, citric acid, or lemon juice). Toss slices in this mixture to prevent browning, then steam blanch them for 1 ½-2 minutes. Cool quickly in ice water, drain, and dry. To freeze place slices in a single layer on a baking sheet. Once frozen, transfer the slices to freezer bags.

Use them later for pies, crisps, or to add a fresh apple flavor to oatmeal or pancakes. You can also use them in savory dishes like pork chops with apple sauce or apple-stuffed chicken breasts.

Source: Adapted from So Easy to Preserve, 2014, pg. 267

Dehydrating Apple Slices and Fruit Leather
For a delicious and healthy snack, consider dehydrating apple slices. Begin by slicing apples 1/8 inch thick and dip them in one of the above pretreatment mixtures. Then steam blanch them for 3-5 minutes. Sprinkle with cinnamon or leave them plain, then lay them on dehydrator trays. Dry at 135°F for about 6-12 hours or until they are leathery and crisp. Be sure to condition apple slices before moving to the pantry.  These dried apple chips are perfect for snacking, adding to trail mix, or using as a crunchy topping for salads or yogurt.

Source: Adapted from So Easy to Preserve, 2014, pg. 342-343

Apple fruit leather is another fantastic way to preserve the sweet taste of apples. Puree peeled cored apples with a bit of honey and cinnamon. Spread the puree thinly on dehydrator sheets or parchment-lined baking sheets. Dry at 140°F until the leather is pliable and no longer sticky, about 6-12 hours. Roll up the leather and store it in airtight containers after conditioning.

It's a fun and portable treat for kids and adults, perfect for lunchboxes or a midday snack.

Source: Adapted from So Easy to Preserve, 2014, pg. 254

Apple Scrap Jelly: Waste Not, Want Not
The saying "waste not, want not" rings true in the world of food preservation. The following apple scrap jelly is an excellent way to use the cores and peels left over from other apple preparations.

Apple Scrap Jelly
Yield: about 6 half-pints

Ingredients
4-1/2 cups apple juice prepared from apple peels and cores
5 cups sugar
1 box powdered pectin

Directions for Preparing Juice
Place peels and cores into a pan. Add up to 1 cup of cold water per pound of fruit. Boil on high heat; stir to prevent scorching. Reduce heat and simmer for 15 minutes. Do not overcook; excess boiling destroys the pectin, flavor, and color. Pour everything into a damp jelly bag and suspend the bag to drain the juice. Clear jelly comes from juice dripped through a jelly bag without pressing or squeezing. If a fruit press is used to extract the juice, restrain the juice through a jelly bag.

Instructions for Making and Processing Jelly

1. Wash your hands with soap and water
2. Clean and sanitize preparation area
3. Wash and rinse jars and lids, following the manufacturer's directions for lid preparation.
4. Sterilize canning jars by boiling or steaming for 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil jars for 1 additional minute for each additional 1,000 feet elevation.
5. Pour prepared apple juice into a large saucepan. Stir in pectin and bring to a full rolling boil over high heat, stirring constantly.
6. Add sugar, stirring to dissolve. Return to a boil over high heat; boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam.
7. Ladle hot jelly into prepared jars, leaving 1/4-inch headspace. Wipe rims with a dampened, clean paper towel; adjust two-piece metal canning lids.
8. Process jars according to table 1.

 

Table 1. Recipe from the National Center for Home Preservation 2019
Processing time for Apple Scrap Jelly in a boiling-water canner
		Process Time at Altitudes of
Style of Pack	Jar Size	0-1,000 feet	1,001-6,000 feet	Above 6,000 feet
Hot	Half-pints or Pints	5 minutes	10 minutes	15 minutes

9. Remove jars from the canner and cool completely on a clean, dry towel.
10. Check seals after 12-24 hours; lids should not flex up and down when the center is pressed.

 

This jelly captures the authentic flavor of apples and is a beautiful addition to toast, biscuits, or as a glaze for meats and vegetables.

 

Apple Pie Filling: The Essence of Fall in a Jar
Nothing says fall quite like a warm, bubbling apple pie. By preparing and preserving apple pie filling, you can have the essence of fall at your fingertips all year round, ready to be transformed into a comforting pie whenever you desire.

Apple Pie Filling 
Yield: about 7 Pints

Ingredients
12   cups sliced, peeled, and cored apples, treated to prevent browning
2¾  cups granulated sugar
¾    cup   ClearJel
1½   tsp   ground cinnamon
½     tsp ground nutmeg
2½   cups unsweetened apple juice
1¼   cups cold water
½     cup bottled lemon juice

Instructions

1. Wash your hands with soap and water.
2. Clean and sanitize the preparation area.
3. Wash and rinse jars and lids; keep jars hot until used. Follow the manufacturer's directions for lid preparation.

4. In a large pot of boiling water, blanch apple slices for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl. It is best to work with 6 cups at a time

*To prevent browning, treat apple slices or submerge cut apples in a mixture of    ¼ cup bottled lemon juice and 4 cups water.

1. combine sugar, ClearJel, cinnamon, and nutmeg in a large pot. Stir in apple juice and cold water. Bring mixture to a boil over medium-high heat, stirring constantly, and cook until it thickens and begins to bubble.
2. Add bottled lemon juice and boil for 1 minute, stirring constantly. Remove from heat.
3. Drain apple slices and fold into hot mixture; heat, stirring, until apples are heated through.
4. Ladle hot pie filling into hot jars, leaving 1-inch headspace. Remove air bubbles and adjust the headspace if needed.
5. Wipe the jar rims clean, center the lids on the jars, and apply bands until fingertip tight.
6. Process jars according to Table 2.

 

		Table 2. Recipe from Ball Complete Book of Home Preserving 2012
		Processing time for Apple Pie Filling in a boiling-water canner
					Process Time at Altitudes of
Style of Pack	Jar Size		0-1,000 feet	1,001-3,000 feet		3,001-6,000 feet	Above 6,000 feet
Hot	Pints		25 minutes	30 minutes		35      minutes	40 minutes

1. Remove jars from the canner and cool completely on a clean, dry towel.
2. Check seals after 12-24 hours; lids should not flex up and down when the center is pressed.

 

This filling is perfect for pies, cobblers, crisps, or over ice cream for a quick and satisfying dessert.

 

Incorporating Your Preserved Apples into Cooking
Preserved apples offer endless possibilities for enhancing your cooking. Use frozen apple slices in savory dishes, such as roasting them with root vegetables or as a sweet addition to a slow-cooked pork roast. Dehydrated apple slices make for excellent croutons in a fall-inspired salad with pecans and cranberries. Apple scrap jelly adds a lovely glaze to chicken or pork, while apple pie filling can turn a simple breakfast into a decadent delight when spooned over pancakes or waffles.

Whether you're warming up a frozen baked apple for a cozy evening dessert, enjoying a chewy piece of apple fruit leather on a brisk autumn hike, or sharing a slice of homemade apple pie with friends and family, preserving apples allows you to carry the warmth and nostalgia of the fall harvest with you throughout the year. The scent of apples and spices wafting from your kitchen, the satisfaction of transforming fresh fruit into delightful preserves, and the joy of sharing these creations with loved ones are the simple pleasures that make fall truly special.