Safety classification
Tested
Testing authority: Bernardin
Safety reviewed: 09/18/2026
Processing details
Altitude adjustment: Use the exact altitude-adjusted schedule in the tested recipe card.
Source & provenance
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Safety classification
Tested recipe. Documented by Bernardin.
Processing details
- Method: Boiling-water
canning ; hot pack - Jar size: 500 ml jars
- Headspace: Pack fruit to 3/4 inch (2 cm); cover with syrup to 1/2 inch (1 cm).
- Processing: 15 minutes at altitudes up to 1,000 ft (305 m); follow Bernardin’s altitude-adjustment guidance above that elevation.
Tested/documented source
Bernardin: Apples — Bernardin. The source and recipe card remain authoritative for all quantities and processing instructions.
Preparation timeline
- Prepare the canner, jars, lids, produce, and measured ingredients.
- Wash, core, prepare against browning, and drain the apples; make the tested syrup, cook the apples until tender, and hot-pack loosely.
- Fill jars, adjust headspace, process for elevation, wait 5 minutes after processing, and cool upright and undisturbed for 24 hours.
Equipment
- Boiling-water canner with rack
- 500 ml jars with compatible lids and bands
- Large nonreactive preserving pot
- Jar lifter,
canning funnel, and nonmetallic bubble/headspace tool
Visual method guide
- Prepare ingredients to the size and condition specified by Bernardin.
- Cook the complete tested mixture.
- Hot-pack evenly and maintain Pack fruit to 3/4 inch (2 cm); cover with syrup to 1/2 inch (1 cm)..
- Process with jars covered by at least 1 inch (2.5 cm) of boiling water.
Safety essentials
Preserve the tested syrup proportions and both documented fill levels. Use firm apples and the published 500 ml jar size.
Do not enlarge jar size or shorten processing time. Refrigerate any unsealed jar.
About this recipe
Tested hot-packed apples in sugar syrup.
Before you begin
Read the complete recipe card and primary source, measure all ingredients before heating, confirm your elevation, and prepare only one tested batch at a time.
Altitude-adjusted processing
15 minutes at altitudes up to 1,000 ft (305 m); follow Bernardin’s altitude-adjustment guidance above that elevation.
Maintain a full rolling boil throughout processing. If boiling stops, return to a boil and restart the full processing time.
Apples — Bernardin
Ingredients
- 5 cups (1 L) granulated sugar
- 3 1/2cups (750 ml) water
- Fruit-Fresh® Colour Protector
- 4- 1/2 lbs (2 kg) firm apples, washed, cored, treated to prevent browning, and drained.
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
- Place 6 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Wash and core apples. Slice fruit into Fruit Fresh® solution: 4 tbsp/60 ml Fruit Fresh® to 8 cups/2000 ml water.
- In a large, deep stainless steel saucepan, combine sugar and water. Over medium-high heat, bring to a boil, stirring occasionally. Reduce heat and boil gently, stirring to dissolve sugar, about 5 minutes. Add drained apple and return to a boil.
- Reduce heat and continue to boil gently until apples are tender, Remove from heat. Pack apple loosely into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot syrup to cover apple to within 1/2 inch (1 cm) of top of jar (headspace).
- Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding hot syrup. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner.
- Repeat for remaining apple rings and syrup. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.
- At altitudes up to 1000 ft (305 m), process - boil filled jars - 15 minutes.* When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface.
- Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
- Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process - boil filled jars - 15 minutes - 15 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process - boil filled jars - 15 minutes
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve as canned fruit or use in breakfasts, desserts, and baked dishes.
Frequently asked questions
Can I use a larger jar?
No. Use only the jar sizes documented by Bernardin.
Can I change the principal ingredients?
Do not alter the tested formulation when preparing it for shelf-stable storage.
Recipe context
These syrup-packed apples are not interchangeable with applesauce or thickened pie filling.
Troubleshooting
Seal failure: Refrigerate the jar; do not store it at room temperature.
Liquid loss or floating fruit: Cool undisturbed, verify the seal, and inspect before storage. Discard spoiled food without tasting.
Source and provenance
Primary source: Bernardin. Editorial organization changes only; the tested formula and safety requirements remain in the WPRM recipe card.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages: