I love Mutsu (also know as Crispin) apples, and I bought a bushel of them. In retrospect, buying that many was silly because it’s way more than 2 people can eat. I have already made applesauce and apple butter, so I thought I would can them. This is my first time canning apples. I plan to use them in pancakes and in oatmeal.
Slice your apples 1/4″ thick and treat them with Fruit Fresh according to the directions to keep them from turning brown. Prepare a light or medium syrup–basically sugar and water. I made a triple batch of light syrup–for a single batch you will need 5 1/4 cups of water and 2 1/4 cups of sugar. Bring it to a boil. Boil your apple slices for 5 minutes.
Pack them into hot jars leaving 1/2″ headspace. Add the syrup leaving 1/2″ headspace and remove any bubbles with a thin spatula. Wipe the rims and screw on lids and rings until they are finger tight. Process them in a hot water canner for 20 minutes–same amount of time for quarts and for pints. I did quarts.
These look like they might be very soft when I take them out of the jars. Even if they are, they will still work for what I need. We’ll see.
Cathy At Home on the River 