Geri, To use your canned apples for pie, drain the liquid from the jars and follow this apple pie recipe: Homemade Apple Pie.

Heather, I’m glad to hear that you gave the recipe a shot! If the lids have sealed correctly, then that’s a good sign. Sometimes, bubbles and floating can occur, but it doesn’t necessarily mean that there’s a problem with the canning process.

Let’s work together to troubleshoot this. Did you remember to cook the apples before packing them into the jars? This step is important as it helps release trapped air from the apple tissue. However, if you did cook the apples, some residual air bubbles may still exist.

Letting the jars cool undisturbed for 12 to 24 hours is also important to ensure proper sealing. During this time, any excess air is expelled, creating a vacuum, causing the lids to be drawn in and tightly sealing the jars. As long as the seals are secure, your canned apple slices should be safe to store and enjoy.

Debbie, As you discovered, not all apples are a good choice for canning as apple slices. Be sure to use fresh, firm apples that hold their shape when cooked. I listed some varieties in the article, but you can test one apple to see if it will hold up. Peel, core, and slice one apple and boil it in a small pot of water. If it falls apart, preserve your apples as applesauce instead.