Last updated: July 2026
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If you’ve been wondering whether you can preserve apples without adding sugar, the answer is yes! In fact, canning apples without sugar is considered safe when you follow tested water bath canning methods.
Many people assume sugar is needed to preserve fruit, but that’s actually one of the biggest myths in home preserving. Sugar helps maintain the texture, colour and flavour of fruit, but it isn’t what makes canned fruit safe to store. The preservation comes from the heat processing and the natural acidity of the fruit.
Whether you’re trying to reduce your family’s sugar intake, preserve a bumper apple harvest or simply prefer the natural flavour of apples, this guide will walk you through the entire process.
You’ll also find a step-by-step video, troubleshooting advice, storage tips and answers to the questions I get asked most often.
Contents
- Quick Answer
- Is It Safe to Can Apples Without Sugar?
- Why Preserve Apples Without Sugar?
- What Does Sugar Actually Do?
- Step-by-Step Video
- Choosing the Best Apples
- Equipment You’ll Need
- Step-by-Step Instructions
- Printable Recipe
- Frequently Asked Questions
Quick Answer
Yes, you can safely can apples without sugar.
The USDA and other food preservation authorities confirm that sugar is not required for safely canning fruit. Apples can be bottled successfully using water or unsweetened fruit juice instead of sugar syrup, provided you follow tested canning methods and the correct processing times.
Sugar improves flavour, colour and texture, but it doesn’t stop spoilage.
Is It Safe to Can Apples Without Sugar?
Absolutely.
Many people believe sugar preserves fruit, but that’s only partly true.
The actual preservation occurs because the jars are heated during processing, which destroys spoilage microorganisms while creating a vacuum seal as the jars cool.
Apples are naturally acidic enough to be safely preserved in a boiling water bath canner, making them one of the easiest fruits for beginners to preserve.
If you’re reducing refined sugar, preserving fruit for someone with diabetes or simply enjoy the natural flavour of apples, canning them in water is an excellent option.
Why Can Apples Without Sugar?
There are plenty of good reasons to skip the sugar syrup.
- Reduce your family’s sugar intake.
- Enjoy the natural sweetness of the apples.
- Add sweetener later if needed.
- Perfect for baking where extra sugar is already added.
- Suitable for making applesauce, apple butter and pies later.
- Ideal for preserving large harvests economically.
Many sweeter apple varieties don’t need any added sugar at all.
What Does Sugar Actually Do?
This is one of the most misunderstood parts of fruit preserving.
Sugar does not make canned fruit safe.
Instead it helps:
- Maintain the fruit’s colour.
- Improve texture.
- Reduce shrinkage.
- Help fruit hold its shape.
- Improve flavour.
Without sugar, your apples may become slightly softer over time and may darken a little during storage, but they’ll still be perfectly safe to eat if they’ve been processed correctly.
Personally, I’d much rather enjoy apples tasting like apples than swimming in heavy syrup.
Watch the Step-by-Step Video
If this is your first time canning apples, I recommend watching the video before you begin.
It walks through each stage of the process and shows exactly how I prepare, pack and process my jars.
Choosing the Best Apples for Canning
Although almost any apple can be preserved, some varieties produce a much better result than others.
Firm apples that hold their shape during cooking are generally the best choice.
Overripe or soft apples often become mushy during processing.
| Excellent for Canning | Best Used For |
|---|---|
| Granny Smith | Apple slices, pies |
| Fuji | General preserving |
| Braeburn | Pies and desserts |
| Honeycrisp | Fresh slices |
| Pink Lady | General preserving |
| Jazz | Firm slices |
| Jonagold | Baking and canning |
| Cortland | Excellent colour retention |
If someone gifts you boxes of mixed apples, don’t worry—they’ll usually preserve beautifully too.
How Many Apples Do You Need?
| Jar Size | Approximate Apples Required |
|---|---|
| 9 × 500ml jars | About 5.5 kg (12 lb) |
| 7 × 1 litre jars | About 8.5 kg (19 lb) |
The exact amount depends on the variety and the size of your apple slices.
Equipment You’ll Need
- Water bath canner or large stockpot with rack
- Canning jars
- New lids and screw bands
- Jar lifter
- Canning funnel
- Bubble remover or plastic knife
- Large saucepan
- Slotted spoon
- Sharp knife or apple peeler/corer
Having everything prepared before you begin makes the entire preserving session much more enjoyable.
How to Can Apples Without Sugar (Step-by-Step)
Once you’ve gathered your equipment and prepared your jars, canning apples without sugar is surprisingly straightforward.
The following method uses a hot pack, which is the method recommended by most food preservation authorities because it removes trapped air from the fruit, improves colour retention and helps reduce floating fruit.
Step 1. Wash and Prepare Your Apples
Begin by wiping or washing your apples.
If you’re planning to use the peels later to make apple cider vinegar, avoid scrubbing them too aggressively as the natural yeasts on the skins help start fermentation.
Peel, core and slice the apples into even-sized pieces.
Uniform slices cook more evenly and produce a much nicer finished jar.
Step 2. Prevent the Apples Turning Brown
As soon as apples are peeled they begin oxidising and turning brown.
Fortunately this is easy to prevent.
Place each batch of sliced apples directly into an acidified water bath while you continue preparing the remaining fruit.
For every 4 litres (1 gallon) of water use one of the following:
- 1 teaspoon citric acid
- 1 teaspoon ascorbic acid (Vitamin C)
- ¾ cup bottled lemon juice
You can later use this same liquid when simmering your apples and topping up your jars.
This helps minimise browning during storage.
Related:
How to Make Apple Cider Vinegar
23 Uses for Apple Cider Vinegar
Step 3. Prepare Your Canning Jars
Inspect every jar carefully.
Discard any with chips around the rim or hairline cracks.
Wash the jars thoroughly in hot soapy water.
To prevent thermal shock, warm the jars before filling them with hot apples.
I place mine into a 100°C (200°F) oven for about 10 minutes while preparing everything else.
At the same time:
- Heat your water bath canner.
- Prepare lids according to the manufacturer’s instructions.
- Bring a kettle of water to the boil in case you need extra liquid later.
If you don’t own a dedicated water bath canner, a deep stockpot with a rack in the bottom works perfectly.
You can also use a pressure canner as a large water bath canner by leaving the weight off the vent.
Related:
Step 4. Hot Pack the Apples
Drain the apples from the acidified water.
Place them into a large saucepan together with enough of the acidified water to cover them.
Bring everything to a gentle boil.
Simmer for approximately 1–2 minutes.
This short cooking time drives excess air from the fruit, helping reduce floating apples inside the finished jars.
Step 5. Fill the Jars
Remove one hot jar at a time.
Using a canning funnel and slotted spoon, fill the jars with hot apple slices.
Leave approximately 1.5 cm (½ inch) of headspace.
If you’d like a little extra flavour, add:
- One cinnamon stick
- A pinch of ground cinnamon
- A slice of fresh ginger
- A vanilla bean
These additions are completely optional but create delicious variations.
Step 6. Add the Hot Liquid
Ladle the hot cooking liquid over the apples until the jars still maintain approximately 1.5 cm (½ inch) headspace.
Run a bubble remover or plastic knife around the inside of each jar to release trapped air.
Top up with additional liquid if necessary.
If you run out of cooking liquid, use freshly boiled water or unsweetened apple juice.
Step 7. Apply Lids
Wipe the rims of each jar with a clean damp cloth.
Place the lids on top and screw the bands down until fingertip tight.
Don’t overtighten them.
The jars need to vent air during processing to create a strong vacuum seal.
Step 8. Process in a Water Bath
Lower the jars carefully into the boiling water.
Ensure the water covers the jars by at least 2.5 cm (1 inch).
Place the lid on the canner.
Begin timing once the water returns to a full rolling boil.
| Altitude | 500ml Jars | 1L Jars |
|---|---|---|
| 0–300 m (0–1000 ft) | 20 minutes | 20 minutes |
| 301–900 m (1001–3000 ft) | 25 minutes | 25 minutes |
| 901–1800 m (3001–6000 ft) | 30 minutes | 30 minutes |
Can You Pressure Can Apples?
Yes, although it isn’t necessary.
Because apples are naturally acidic, water bath canning is the standard preservation method.
If you prefer to pressure can them, process for approximately 8 minutes using:
- 5 psi below 300 metres (1000 ft)
- 10 psi above 300 metres (1000 ft)
Pressure canning often results in slightly softer apples, which is why most people choose water bath canning instead.
Step 9. Cool the Jars
Using a jar lifter, carefully remove the jars.
Place them onto a folded towel or wooden board.
Leave a small gap between each jar to allow air to circulate while cooling.
Do not tighten the bands or disturb the jars while they cool.
Within several hours you’ll hopefully hear the satisfying “ping” of the lids sealing.
Step 10. Check the Seals and Store
After 12–24 hours, remove the screw bands and check every lid has sealed.
A properly sealed lid should not flex when pressed in the centre.
Any jars that haven’t sealed should either:
- Be refrigerated and used within a week, or
- Be reprocessed immediately using a new lid.
Label every jar with the contents and the date.
Store in a cool, dark cupboard.
Properly sealed jars will generally maintain excellent quality for at least 12 months.
How to can apples without sugar
Canning apples without sugar is safe as long as you follow these directions carefully.
Ingredients
- 19lb or 8.5kg of apples for 7 quart/liter jars
- 2 teaspoons of citric acid or ascorbic acid
Instructions
1. Choose your apples
Often when you have access to a large number of apples you do not get to choose what variety they are, you just get offered or given them. However, if you have the chance to choose your apple varieties, there are some that will give you a much better result once canned than others.
Quantity of apples required: An average of 19 pounds (8.5 kg) is needed per canner load of 7 quarts (7 1L jars); alternatively for smaller jars 12 pounds (5.5kg) is needed per canner load of 9 pints (or 9 500ml jars).
2. Prepare your apples for canning
Wipe your apples clean if they look dusty or dirty. If you are saving the skins to make apple cider vinegar, avoid scrubbing them clean as you will need the natural yeasts on the skin to kick start the fermentation process.
Peel, core and cut your apples in to slices. Personally I use this gadget to make this MUCH faster. Add your cut fruit to a pot that has acidified water in it.
3. Prepare your jars
Using either pint or quart sized jars (or 1/2 L or 1L) designed for canning. Check over your jars are discard any with stress fractures (crack) or chips along the rim. Ensure you have enough seals and bands that fit correctly.
Give your jars a good clean and then place them in a tray or dish with sides.
Heat your oven to 200F/100C and put your jars in for 10 minutes to warm up. Avoid over heating the glass as it can shatter when you add the hot fruit, however, add hot fruit to cold jars will have the same effect.
Check with your seals packaging - if they need pre-heated place them in a bowl and pour over boiling water.
Place your waterbath canner on to heat with enough water in it to cover your jars plus an inch over the top of them.
You can use a tall pot with a wire rack in the bottom, a pressure canner without the rocker on the top or a proper waterbath pot. Don't use a ceramic plate in the bottom of the pot, it will crack - ask me how I know...
4. Simmer your fruit
Place your pot of apple slices on to the stove and bring it to the boil, simmer for 1-2 minutes and remove it from the heat.
5. Fill your jars
Carefully remove your jars from the oven and place them on the countertop.
Use a canning funnel and a slotted spoon to fill your jars to 1 inch from the top of the jar with your cooked sliced apples. If you like you can add a cinnamon stick or some ground cinnamon to each jar.
6. Add the cooking liquid
Top your gaps in the jars up with the hot cooking liquid. Run a knife around the sides of the jars to release the air bubbles, and add additional liquid from the pot to top back up to 1/2 inch/1.5cm from the top of the jar.
If you do not have enough liquid, add hot water from a freshly boiled kettle or heated apple juice.
7. Place your seals and lids on
Carefully wipe the top rim of your jars with a clean cloth and add your seals and bands. Be careful because the jars are hot.
Tighten the bands to "finger tip tight" where you just use your finger tips to tighten the bands down rather than the strength of your entire arm.
8. Place in the water bath
Carefully lower the jars into the hot water bath. Ensure the water comes up 1 inch or so over the top of the jars. If it doesn't then add more water from a freshly boiled kettle/jug of water.
Place the lid on the pot and boil for 20 minutes if you are under 1000ft/300m of altitude. See the table above for further times
9. Remove and allow to cool
Using a can lifter, carefully lift your jars from the water and place them on a folded towel or wooden board and allow them to cool completely. Ensure there is a gap around each jar so that they are not touching each other, this will help to ensure they cool evenly and thoroughly.
10. Store
Once the jars are totally cold you can remove the bands and check the seals of the jars. Any jars that did not seal need to be re-processed immediately or stored in the fridge and used within a week.
Label your jars clearly with what is in them and the month/year and place them in a cool, dark area to store.
Apples preserved this way will last at least a year. Be sure to periodically check the jars to signs of spoilage or failed seals. If this occurs, it was probably a false seal (looked sealed but actually wasn't) and in this case the contents should be discarded.
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How Long Do Canned Apples Last?
One of the best things about canning apples is that they have an excellent shelf life.
Provided the jars have sealed correctly and are stored in a cool, dark place, home-canned apples will maintain their best quality for around 12 months. They are often still safe beyond this, although the flavour, colour and texture may gradually decline over time.
| Storage Location | Expected Shelf Life |
|---|---|
| Cool pantry or cupboard | Best quality for 12 months |
| Opened jar (refrigerated) | 5–7 days |
| Unsealed jar | Refrigerate immediately and use within one week |
Store jars away from direct sunlight, excessive heat and damp conditions to help preserve the colour and flavour.
Signs Your Canned Apples Have Spoiled
Before opening any jar, inspect it carefully.
Discard the contents immediately if you notice:
- A broken seal or lid that has lifted.
- Bulging lids.
- Leaking jars.
- Mould.
- Cloudy liquid that wasn’t present when bottled.
- An unpleasant smell when opened.
- Unexpected bubbling or signs of fermentation.
If you’re ever unsure about a jar, it’s safest to throw it away.
Why Did My Apples Float?
Floating fruit is one of the most common questions beginners ask.
Fortunately, floating apples are usually a cosmetic issue rather than a food safety problem.
Common causes include:
- Using the raw pack method.
- Overly vigorous boiling.
- Not removing enough trapped air before sealing.
- Fruit that wasn’t heated long enough before packing.
Using the hot pack method described above dramatically reduces floating.
Why Are My Apples Brown?
Some colour change during storage is perfectly normal.
Without sugar syrup, apples often darken slightly over time.
To minimise browning:
- Use an ascorbic acid, citric acid or lemon juice solution while preparing the fruit.
- Choose fresh, good-quality apples.
- Process jars promptly.
- Store jars away from sunlight.
Why Are My Apples Mushy?
If your apples have become soft, one or more of the following may be responsible:
- The apples were overripe.
- A softer apple variety was used.
- The fruit was cooked for too long.
- The jars were over-processed.
Even soft apples are still delicious in pies, crumbles, muffins, cakes and applesauce.
Delicious Ways to Use Sugar-Free Canned Apples
One of the reasons I love preserving apples this way is how versatile they are.
Because there’s no added sugar, you can easily use them in both sweet and savoury recipes.
- Apple pie
- Apple crumble
- Apple muffins
- Apple cake
- Apple pancakes
- Quick applesauce
- Apple butter
- Porridge
- Yoghurt
- Smoothies
- Fruit salads
- Pork dishes
If making applesauce, simply blend the canned apples using an immersion blender until smooth.
They also cook down beautifully into apple butter using a slow cooker.
Frequently Asked Questions
Can you really can apples without sugar?
Yes. Sugar improves flavour and texture but isn’t required for safe preservation.
Can you can apples in plain water?
Yes. Plain water is one of the most common alternatives to sugar syrup.
Can you use apple juice instead?
Absolutely. Unsweetened apple juice is another excellent packing liquid.
Can you use honey?
Yes. Honey may be used as a sweetener if desired, although it changes the flavour slightly.
Can you use maple syrup?
Yes. Maple syrup also works well if you prefer a natural sweetener.
Can diabetics eat canned apples without sugar?
Many people preserving apples without added sugar do so to reduce their sugar intake. Individual dietary advice should always come from your healthcare professional.
Do canned apples need refrigerating?
Not until they’re opened.
Can I freeze apples instead?
Yes. Freezing is another excellent preservation option, although it requires freezer space and electricity.
Can I leave the skins on?
You can, but peeled apples generally have a better texture after canning.
Can I preserve whole apples?
Small crab apples can be preserved whole, but ordinary apples are usually sliced or halved.
Can I add cinnamon?
Definitely. Cinnamon sticks or ground cinnamon make wonderful additions.
Can I add cloves or vanilla?
Yes. Whole spices are a lovely way to customise your jars.
Why I Love Canning Apples Without Sugar
One of my favourite things about preserving apples this way is the flexibility.
Rather than committing to heavily sweetened fruit, you’re preserving apples in their simplest form.
That means you can decide later whether you want them sweet, savoury, spiced or completely natural.
It’s healthier, more versatile and lets the flavour of the apples shine through.
Final Thoughts
If you’ve always assumed sugar was essential for canning fruit, I hope this guide has shown just how simple sugar-free preserving can be.
Whether you’re trying to reduce sugar, preserve a bumper harvest or simply make the most of apples while they’re in season, this method is safe, reliable and incredibly easy.
Once you’ve bottled your own apples, you’ll have jars ready for pies, desserts, breakfasts and quick family meals all year round.
Happy preserving!
More Apple & Preserving Guides
- How to Make Apple Cider Vinegar
- 23 Uses for Apple Cider Vinegar
- Water Bath Canning for Beginners
- How to Make Fruit Vinegar
- How to Can Beetroot
