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canned apple juice

Homemade Apple Juice with a Steam Juicer | Easy Recipe & Canning Tips

Canning & Preserving

As soon as the first apples start dropping from the trees, I know exactly what to do: I pull out my steam juicer! With this simple tool, you can turn a big pile of less-than-perfect apples into delicious homemade apple juice in no time. It’s not only a great way to use apples you wouldn’t eat fresh, but the juice is also wonderfully tasty – served warm or cold.

In this post, I’ll share how to make apple juice with a steam juicer, which apples (and other fruits) work best, and how to store your juice for months to come.

From Waste to Treat

Windfall apples or those with bird pecks and insect bites often end up on the compost pile. That’s fine for the critters, but it’s a shame to waste them when you can still make something delicious: juice, jelly, or applesauce. Just cut away the bad spots and process the rest. Peels and scraps can still go on the compost afterward – so the insects get their share too, but only after you’ve made something tasty for your pantry.

More ideas and links to apple recipes can be found at the end of this post.

What Is a Steam Juicer?

A steam juicer (sometimes called a fruit steamer) is a three-part pot:

  • The bottom holds water.
  • The middle collects juice.
  • The top has a colander for the fruit.

When the water boils, steam rises and softens the fruit. The juice drips down into the middle container and can be drained off through a hose. It’s efficient, mess-free, and perfect for larger harvests.

The juice made this way is often called apple concentrate in the U.S. It tastes a bit different than pressed juice, but it’s just as delicious – and perfect for drinking warm in fall and winter.

Which Apples Work Best?

Short answer: all apples! But some are better than others depending on the flavor you want. Personally, I use mostly windfall apples, mealy ones, or those with small blemishes from birds or insects. As long as you cut away the rotten spots, they’re still great for juicing.

Tip: Mix apple varieties for a richer flavor. Combine sweet apples with a few tart or slightly underripe ones for a well-balanced juice.

Flavor Variations with Other Fruits

Apple juice is wonderful on its own, but you can easily create fun blends:

  • Apple-Cherry Juice: Use about 20% cherries (a little less if sour cherries, or add extra sugar).
  • Apple-Pear Juice: Replace about 25% of the apples with ripe pears.
  • Apple-Berry Juice: Add 10% red or black currants for a fresh, tart kick – you may want a little sugar here.
  • Raspberries or plums also pair beautifully with apples.

Warm Winter Apple Drink with Spices

Apple concentrate isn’t just a thirst-quencher – it’s also the perfect base for a cozy winter drink:

  • 1 teaspoon cinnamon or ginger per quart (liter) of juice
  • 1 star anise for a spiced touch
  • Optional: a slice of orange or a few cloves

Perfect to enjoy after a chilly fall walk!

Recipe: Homemade Apple Juice with a Steam Juicer

Ingredients (for 3–4 liters / 3–4 quarts of juice)

  • 4 kilos (about 9 lbs) apples
  • 2 liters (about 8 ½ cups) water
  • Sugar to taste (up to ¼ cup per quart / 50 g per liter)

Equipment

  • Steam juicer
  • Sterilized bottles or jars
  • Optional: colander and cheesecloth if you don’t own a steam juicer

Instructions

1. Prepare the juicer
Fill the bottom part of the steam juicer with water. Assemble the pot as directed in the manual. Make sure the hose clamp is tightly closed.

2. Prep the apples
Cut away rotten spots and chop the apples into chunks. No need to peel. Place the apple pieces in the top colander section.

3. Heat
Set the steam juicer over medium heat. Once the water boils, steam will rise and juice will begin to flow. Keep the lid tightly on.

4. Steam
Let the juicer work for about 1 ½ hours. Check occasionally that the water hasn’t evaporated. The juice collects in the middle pan. If it fills up before the steaming is done, you can start bottling early.

5. Sterilize bottles
Sterilize bottles in the oven, or water-bath can them after filling. If storing short-term, refrigeration is fine.

6. Sweeten and bottle
Taste the juice and add sugar if desired – up to ¼ cup per quart (50 g per liter), depending on your apples. Drain juice into bottles, seal well, and store.

Een ontsapper met gesneden appels in het vergietgedeelte, klaar om sap te maken.
Appels in the steam juicer
Appelsap met de ontsapper bottelen
Bottling apple juice
Zelf appelsap maken met de ontsapper
Apple juice

Tip: How to Store Apple Juice Longer

If you haven’t used sterilized bottles, I recommend canning the juice after bottling to keep it shelf-stable. You can read more about this in my post on canning juices and syrups.

No Waste – Use the Apple Pulp

The steamed apple pulp is often discarded, but you can still turn it into a tasty applesauce. If you want to use the pulp, peel and core the apples before steaming. Got more applesauce than you can eat right away? Preserve it by canning. Read more about it in my post about canning apple sauce.

Making apple juice with a steam juicer is one of my favorite ways to get the most out of an apple harvest. Especially windfall apples or those with blemishes are still perfectly usable. And honestly – is there anything cozier than a steaming glass of homemade apple concentrate on a chilly day?

More Recipes for Using Imperfect Apples

Close-up of a green apple and red apples with a small bowl of apple sauce and a spoon containing a dollop of apple jelly on a wooden surface.
Apple Jelly
appelmoes inmaken recept
Homemade Applessauce
Apple Jam with Cranberries

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A collection of red and yellow apples on a table, with two glass bottles filled with apple juice in the background, highlighting homemade apple juice preparation.

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Red Cabbage with Apples and Cranberries: A Classic Winter Side Dish That is Perfect for Canning

Canning & Preserving, recipes

Red cabbage with apples is one of those traditional dishes that belong on the table during cold winter days. For me, it’s true comfort food: the sweet-and-sour flavors, the tender apples, and the warm hint of cinnamon instantly bring back memories of cozy family dinners in wintertime.

The beauty of this recipe is that you can enjoy it fresh, but it’s also perfect for canning. That way, you’ll always have a jar ready to go on busy days, and you can serve a classic side dish without spending hours in the kitchen.

Why Can Red Cabbage?

Red cabbage is a vegetable that shines during the colder months, but fresh cabbage doesn’t last forever. By canning, you can extend its shelf life and always keep a ready-to-serve side dish in your pantry.

It’s a dish that lends itself perfectly to canning without losing flavor or texture. Make a big batch, can it in convenient portions, and you’ll always have a hearty side dish on hand.

Canning not only helps with meal prep but is also a sustainable way to use up a large head of cabbage—maybe even one grown in your own garden—without waste.

Cranberries: A Festive Twist

Red cabbage with apples is a beloved classic, but cranberries give this dish a delicious twist. The berries add a subtle tartness and fruity sweetness that balance the flavors beautifully. You don’t need to soak them beforehand—the cabbage releases enough moisture while cooking to soften the cranberries.

No cranberries on hand, or not a fan? Raisins make an excellent alternative. They’re sweeter and give the dish a slightly different, but equally delicious flavor.

Want to make it extra festive? Add a splash of orange juice or a glass of red wine. This version is perfect for Christmas or a holiday dinner table.

Ingredients

  • 1 large red cabbage (about 2 ¼ lbs / 1 kg)
  • 4 apples
  • 2 onions
  • ½ cup white vinegar (5% or 8% acidity) (130 ml)
  • ¾ cup granulated sugar (150 g)
  • ¾ cup dried cranberries (or raisins) (100 g)
  • ¼ teaspoon ground cinnamon
  • Salt, to taste
  • 1–2 tablespoons butter
  • 1 large stockpot

👉 If your cabbage is smaller or larger, simply adjust the ingredients proportionally.

Instructions

  1. The onions – Peel the onions and slice them into half or quarter rings. Sauté in butter over medium heat until translucent.
  2. Prepare the cabbage – Remove the outer leaves, cut the cabbage into quarters, and remove the tough core. Slice into thin strips and add to the onions.
  3. Add vinegar, sugar, and cranberries – Stir in the vinegar and sugar, then add the dried cranberries. Let simmer uncovered for about 10 minutes so excess liquid can evaporate.
  4. Add the apples – Peel and core the apples, cut them into chunks, and stir into the cabbage. Season with cinnamon and a good pinch of salt.
  5. Simmer – Stir well and let the mixture cook, uncovered, until the cabbage and apples are tender.
  6. Taste and adjust – Add more salt, sugar, or vinegar to balance the flavors if needed.
Red cabbage with apples

Serving Suggestions

This dish brings back memories of grandma’s kitchen, when dinner meant meat, potatoes, and seasonal vegetables.

Serve red cabbage with mashed potatoes and sausage for a classic winter meal. The sweet notes from the apples and cranberries pair beautifully with the savory cabbage. True comfort food for the cold months.

Other great pairings:

  • Roast pork or ham
  • Mashed potatoes or potato gratin
  • Beef stew or venison
  • A hearty quiche with root vegetables

Variations and Tips

  • With red wine and thyme – Replace part of the vinegar with red wine and add a sprig of thyme for depth.
  • With raisins – A sweeter alternative to cranberries.
  • With orange – Add a splash of orange juice or a little zest for brightness.
  • Make-ahead tip – Red cabbage often tastes even better the next day, once the flavors have developed.

How to Can Red Cabbage with Apples and Cranberries

If you like to plan ahead, canning is the perfect way to preserve this dish for later. Here’s how:

Fill the jars – Pack sterilized canning jars with hot red cabbage, leaving about ¾ inch (2 cm) of headspace.

Seal – Wipe the rims, place the lids on, and screw the bands fingertip tight.

Process – Place the jars in a boiling-water canner or large pot with a rack at the bottom (a clean towel also works). Process for 120 minutes at 212°F (100°C).

Cool and store – Let the jars cool completely before storing in a cool, dark place.

Properly canned, red cabbage will last for up to 2 years. Always reheat for at least 10 minutes before serving to ensure safety and enjoy with peace of mind.

Canning red cabbage with apples

A Pantry Staple for Winter

With this recipe for canned red cabbage with apples and cranberries, you’re always prepared for busy days. The sweet-and-sour flavors, the aroma of apples and cinnamon, and the vibrant color make it a true winter classic. Whether you serve it on a holiday table or a simple weeknight dinner, this dish is sure to please.

Looking for more ready-made treats to stock your pantry? Try canning applesauce or hearty beef stew — both perfect for busy days. And yes, you can even can cake! It’s a wonderful way to always have a sweet dessert on hand.

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A vibrant arrangement of red cabbage, green apples, and canning jars filled with red cabbage with apples recipe.

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Cake wecken

Canning Cake: Preserve Homemade Cake for Months

Canning & Preserving

While flipping through my old Weck canning book, I stumbled upon a small chapter about canning cake. At first, I laughed a little. Canning cake? Why would anyone do that? The ingredients for a cake are available year-round, and usually, you just bake one fresh when you’re in the mood. But the idea stuck with me. Because let’s be honest—most of us don’t have the time to bake a fresh cake every week, but we certainly love the taste of homemade cake.

When I looked closer at the recipes in the book, something else struck me: the ratios of flour, sugar, and butter were very different from what I was used to. The cakes looked more like bread than the soft, fluffy cakes we love at home. Still, I decided to give it a try with our own family recipes. And guess what? It worked beautifully! The taste and texture stayed surprisingly good, even weeks later.

Weck inmaakboek

Why Canning Cake is So Convenient

The biggest advantage of canning cake is that you always have a stock of homemade cake ready to go. With one large batch of batter, you can fill several canning jars and preserve them. That means no more baking from scratch every single time—yet you can still serve something homemade in minutes.

For me, it’s a lifesaver during busy school weeks. My kids often get a slice as an after-school snack, and when unexpected visitors drop by, it’s wonderful to just open a jar, slice the cake, and serve it with coffee or tea.

canned apple cake

My children especially love the round slices that come from baking in canning jars—they look funny compared to a regular loaf cake. And I still find it amazing how well the flavor and texture are preserved. It really tastes like freshly baked cake, even after weeks in the jar.

How Long Does Canned Cake Last?

According to the Weck book, canned cake should keep for at least six months. I haven’t tested that long myself yet, but I can confirm that after five weeks, the cake still tasted as if I had baked it that same morning. Not dry, not soggy—just perfect.

Since I often can several cakes at once, I’ve been able to compare: one jar opened after two weeks, another after a month, and so on. Honestly, I can’t taste the difference. The only clue that it’s canned cake is the shape—round and slightly more compact. But that’s part of its charm.

cake that was canned

How to Can Cake

The process of canning cake is straightforward, though it takes some preparation. Essentially, you use the canning jars as baking pans, so it’s important to choose the right type: jars with straight sides (called sturzgläser or “tumble jars” in German). If you use jars with a neck or narrowing, the cake won’t come out properly.

What You’ll Need

  • Glass canning jars with straight sides (½ liter / pint jars or 1 liter / quart jars)
  • Butter to grease the jars
  • Flour to dust the jars
  • Cake batter (apple cake, pound cake, or marble cake all work well)

Step-by-Step Method

Prepare the batter: Make your favorite cake batter (recipes for apple cake and marble cake follow below). Not every type of cake is equally suitable, but these two work beautifully.

canning cake

Prepare the jars: Preheat the oven to 350°F (180°C). Grease the jars well with butter and dust lightly with flour. This ensures the cakes will release easily.

Fill and bake: Fill each jar halfway with batter. Bake for 40–45 minutes. Check doneness with a skewer or toothpick (it should come out clean)

Prepare for canning: As soon as the cakes come out of the oven, they must be canned immediately. Keep your canning pot or large stockpot with hot water (212°F / 100°C) ready.

Seal the jars: If the cake has risen above the rim, trim the excess. Seal the jars immediately with rubber rings, lids, and clamps while the cake is still hot.

Process the jars: Place the jars in your boiling water canner and process for 20 minutes at 212°F (100°C). Remove and let cool on a towel

canned cake

Your cakes are now shelf-stable for several months!

Small Jars or Large Jars?

Another nice thing about canning cake is portion control. For apple cake, I often use pint jars (about ½ liter). That way, I have a small cake that I can finish in two to three days without waste. For marble cake, I prefer quart jars (1 liter), because that one disappears quickly in our family.

Everyone gets what they like, and nothing ever goes stale.

How to Use Canned Cake

Opening a jar of canned cake couldn’t be easier. Simply turn the jar upside down on a cutting board and give it a gentle tap—the cake usually slides right out. Slice it and serve!

If it sticks, just run a knife carefully along the inside edge of the jar.

canned marble cake

Recipe: Canned Apple Cake

Ingredients (for 6 cakes in ¾ liter / ¾ quart jars):

  • 4 cups (500 g) self-rising flour
  • 2 ½ cups (500 g) granulated sugar
  • 2 cups (1 lb / 450 g) butter
  • 6 large eggs
  • 2 medium apples, peeled and diced

Instructions:

  1. Melt the butter over low heat.
  2. In a large bowl, mix together the sugar and self-rising flour.
  3. Add the melted butter and mix well. Beat in the eggs until you have a smooth batter.
  4. Stir in the diced apples with a spoon.
  5. Divide the batter evenly among 6 greased and floured jars, filling them halfway.
  6. Bake for 40–45 minutes at 350°F (180°C). Test with a toothpick.
  7. Seal and process the jars as described above (20 minutes at 212°F / 100°C).

The apple cake stays wonderfully moist. The only thing is that the apple pieces don’t always distribute evenly—some slices have more apples than others. In my family, that’s actually fun: my youngest always wants the slice with the most apples, while my oldest prefers the less fruity bottom slice.

Recipe: Canned Marble Cake

Ingredients (for 6 cakes in ¾ liter / ¾ quart jars):

  • ½ cup (100 ml) milk
  • 4 cups (500 g) self-rising flour
  • 2 ½ cups (500 g) granulated sugar
  • 2 cups (1 lb / 450 g) butter
  • 6 large eggs
  • 2 Tbsp unsweetened cocoa powder + 2 Tbsp sugar (or substitute 4 Tbsp sweetened cocoa powder)
canning marble cake

Instructions:

  1. Melt the butter over low heat.
  2. In a large bowl, combine the sugar and self-rising flour.
  3. Add the melted butter and mix well. Beat in the eggs until smooth.
  4. Pour two-thirds of the batter into the prepared jars.
  5. For the remaining third, mix in the cocoa powder, extra sugar, and milk. Stir until combined.
  6. Spoon the chocolate batter on top of the plain batter in the jars. Swirl with a fork to create a marble effect.
  7. Bake for 40–45 minutes at 350°F (180°C). Test with a toothpick.
  8. Seal and process the jars for 20 minutes at 212°F (100°C).

The marbling looks a little different than in a loaf pan since the cake rises vertically in the jars, but it’s just as delicious. In our house, this is the absolute favorite—no jar of marble cake lasts very long!

Tips for Better Results

  • Don’t overfill the jars: Only fill them halfway, or the cake will rise too much.
  • Seal while hot: Closing the jars immediately after baking ensures a good vacuum seal.
  • Experiment with flavors: Lemon cake, banana bread, or spice cake also work well.
  • Try mini cakes: Use ¼ liter (1 cup / 8 oz) jars for adorable single-serving cakes—great for picnics or lunchboxes.

Final Thoughts

If you had told me years ago that I’d be canning cake, I would have laughed. But now, I’m completely convinced. It’s convenient, tasty, and a perfect solution for busy families who still love homemade treats.

Canned cake has truly earned its place in our pantry. Whether it’s an after-school snack, a sweet treat with coffee, or simply a way to make sure nothing goes to waste—it always tastes like it was freshly baked.

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Canning cake pin.

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Elderflower Apple Jelly: Step-by-Step Recipe for a Delicious Homemade Jelly

Canning & Preserving

When late May or early June arrives and the scent of elderflowers fills the air during a walk, you know summer is on its way. For me, that moment always feels special. I often walk near our field or the woods nearby, and when the flower heads are heavy with pollen, I take my scissors and a basket and go picking. Carefully, of course, since the pollen is what gives the jelly its wonderful flavor. More than once I’ve come home covered in pollen, which looks funny but is a pity for the recipe.

There are endless things you can make with elderflowers. You may already know my recipes for elderflower syrup and traditional elderflower jelly, both classics in the kitchen. But experimenting is just as fun. That’s how this recipe for elderflower apple jelly came about. Instead of steeping the flowers in water, I decided to infuse them in apple juice. It turned out to be the perfect way to combine the summery aroma of elderflower with the fresh sweetness of apple. And the best part? You can use either homemade apple juice or just a good-quality juice from the store.

Elderflowers for jelly

The Key to Success: Pectin Sugar

Because you’re working with juice instead of fruit pieces, you’ll need pectin sugar (also called jam or jelly sugar). It contains both pectin and citric acid, which ensures your jelly sets properly. Normally, I prefer to add pectin-rich fruits to low-pectin fruits instead of using pre-mixed sugar, but when making jelly from juice, pectin sugar is simply the most reliable and convenient option.

Less Sweet, More Flavor

I’m not a fan of overly sweet jams or jellies. Luckily, pectin sugar comes in different types. The most common is 1:1, meaning you need 1 kilogram (about 2.2 pounds) of sugar per liter (about 4 ¼ cups) of juice – a lot of sugar, and very sweet results.

For this recipe, I use 2:1 pectin sugar, also called “special.” With this, you only need 500 grams (about 2 ½ cups) of sugar per liter (4 ¼ cups) of juice. That means half the sugar, while still having enough pectin and citric acid for the jelly to set properly. If you prefer it sweeter, you can always add a bit of extra granulated sugar.

Do keep in mind that less sugar slightly reduces the shelf life. A jelly made with 2:1 sugar will usually keep for about 6 months. But that’s easy to solve: if you process (can) the jars, they’ll last for years in your pantry.

👉 Want to learn more about canning jelly and jam for longer storage? Read my full guide on canning jam and jelly.

Ingredients for Elderflower Apple Jelly

For about 5 jars (1 cup each):

  • 20 elderflower heads (depending on size)
  • 1 liter (4 ¼ cups) apple juice
  • 500 g (2 ½ cups) pectin sugar 2:1
  • Optional: extra granulated sugar to taste

Equipment

  • A large jar or container
  • A strainer and cheesecloth
  • A saucepan
  • 5 sterilized glass jars (1 cup / 250 ml each)

Method

  1. Prepare the flowers: Remove the thick stems from the elderflowers and place the flower heads in a large jar. Press them down gently and pour the apple juice over them until fully submerged.
  2. Infuse: Let the mixture sit at room temperature for several hours to release the flavor. I usually leave it for about 4 hours, then refrigerate it overnight.
  3. Strain: Line a strainer with cheesecloth, place it over a saucepan, and pour the mixture through. Weigh the juice so you know exactly how much sugar to add.
  4. Cook: Add 500 g (2 ½ cups) of pectin sugar per liter (4 ¼ cups) of juice. Bring to a boil and cook for 5 minutes. Skim off any foam if needed.
  5. Fill jars: Pour the hot jelly into sterilized jars, leaving about ½ inch (1 cm) headspace. Seal the jars but don’t invert them.
  6. Cool or process: Let cool. If any lid doesn’t seal properly, refrigerate that jar and use it first. This jam can be stored up to 6 months in a dry and dark place.

Preserving and Canning the Jam

Would you like to store your jam for longer? You can easily can the jars after filling them. This extends the shelf life up to two years — without the need for extra sugar or preservatives.

After sealing the jars, place them in a water bath or canning kettle and heat them according to standard canning instructions. In my detailed guide on How to Can Jam and Jelly, you’ll find step-by-step directions.

A Little Tip from Experience: Don’t Over-Steep

I once made the mistake of letting the flowers steep far too long. It was a busy week, and I thought: “That’ll make it extra intense.” Instead of the delicate floral flavor, I ended up with a bitter brew. The stems had released their bitterness, and despite adding sugar and lemon juice, the jelly was a complete disaster and had to be thrown away.

Since then, I’ve learned: don’t let the flowers steep for too long. A day is perfect, but no longer. Always trust your nose. If it smells bitter or musty instead of fresh and floral, taste a little before moving on. If the liquid tastes bitter, start over. Better to lose a day than end up with jars of ruined jelly.

How to Use Elderflower Apple Jelly

This jelly is more versatile than you might think. Of course, it’s delicious simply spread on a slice of fresh bread, but I also love it in other ways:

  • At breakfast: Stir a spoonful into a bowl of yogurt or skyr, and top with sunflower seeds or a handful of homemade granola.
  • In baking: Try it as a filling for tartlets or between layers of sponge cake. The floral notes add a surprising touch.
  • With cheese: Just like apple jelly, this elderflower apple version pairs beautifully with soft cheeses such as brie or camembert. The light, floral flavor contrasts nicely with creamy cheeses.
Elderflower apple jelly

Storage and Shelf Life

If you pour the jelly into sterilized jars and seal them properly, they’ll keep for several months in a cool, dark place. For longer storage, you can process the jars.

This way, the jelly will last perfectly for years, which I love – it means I can enjoy the taste of elderflowers even in the middle of winter. Curious about the canning method? Check out my article on canning jam and jelly.

A Taste of Summer in a Jar

For me, elderflower apple jelly is one of those recipes that truly captures the essence of summer. Picking the blossoms, infusing them in apple juice, and breathing in the sweet aroma as the jelly cooks—it all feels like a little ritual.

And every time I open a jar, those memories come back. Whether I spread it on bread, serve it with cheese, or use it in a dessert, it remains one of my favorite ways to preserve the fragrance of blooming elder shrubs for later.

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Three jars of elderflower apple jelly with golden lids, placed on a wooden surface, alongside decorative elderflower blossoms and apples.

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Gedroogde stukjes appel

Dried Apple Slices with Honey and Cinnamon — A Sweet and Healthy Fall Snack

Canning & Preserving

Fall means apples in abundance and a kitchen filled with the warm aroma of cinnamon and baked fruit. One of my favorite ways to enjoy the harvest is by drying apples and giving them a light caramelized coating of honey and cinnamon. The result: chewy, sweet apple bites that taste almost like candy — but a bit healthier. Perfect as a snack, mixed into your homemade granola, or to make a soothing cup of tea.

The prep work depends on how big a batch you make, but for the amounts listed below, you’ll spend about 15 minutes slicing and mixing. Then, let your dehydrator or oven do the work.

The Best Apples to Use

For this honey-cinnamon recipe, I always reach for sweeter apple varieties from the garden: Jonathan and Jonagold work especially well. They keep their sweetness and texture beautifully once dried. Tart apples like Granny Smith or Santana are less appealing when dehydrated — I prefer saving those for apple jelly or fresh-pressed juice.

In short:

  • Choose sweet, juicy apples (Jonagold, Jonathan, Golden Delicious) for a candy-like taste.
  • Use tart apples instead for jams, jellies, or cider.

Want to start with the basics? Check out my guide on drying apples first.

Jonagold en jonathan zijn geschikte appels voor appelstukjes met honing en kaneel

Ingredients for Honey-Cinnamon Dried Apples

  • 4 medium apples
  • 3 tablespoons honey
  • 2 tablespoons canola oil (or another neutral oil such as sunflower or melted butter)
  • ½ teaspoon ground cinnamon

Preparing the Apples

  1. Peel the apples (optional), core them, and cut them into quarters.
  2. Slice into thin pieces, about ⅛ inch (3 mm) thick.
    • Thinner slices will dry faster and become crispier.
    • Slightly thicker slices stay chewy, almost like soft candy — both work great, depending on your preference.

The Honey-Cinnamon Coating

In a small bowl, whisk together the honey, oil, and cinnamon until smooth. The oil keeps the honey from sticking and ensures the flavor spreads evenly.

Add the apple slices to the bowl and toss gently until each piece is lightly coated. Spread them out in a single layer on dehydrator trays or on a parchment-lined baking sheet.

Variation: Swap honey for maple syrup for a vegan-friendly version.

Drying the Apples — Dehydrator Or Oven

In a Food Dehydrator (Recommended)

  • Temperature: 135°F (55°C)
  • Time: 6–10 hours, depending on slice thickness and moisture content.
  • Tip: A silicone sheet or mesh liner makes cleanup much easier.
  • Start checking around 6 hours, and rotate trays if needed for even drying.

The apples are ready when they feel completely dry and no longer release moisture when squeezed. They won’t get crispy like chips but will have a pleasant chewy texture.

Why I prefer the dehydrator: It’s energy-efficient, gives an even result, and keeps the oven free for other baking projects. Since I bought mine, I use it for nearly all my dried fruits.

In the Oven (If You Don’t Have a Dehydrator)

  • Temperature: 140–175°F (60–80°C) — use the lowest possible setting.
  • Convection setting: If your oven has it, turn it on for better airflow and more consistent drying.
  • Door slightly open: Prop it open with a wooden spoon to let steam escape.
  • Time: 4–12 hours, depending on thickness. Thin slices may be done in 4–6 hours, thicker slices take longer.

Since ovens vary widely, start checking early and rotate pans occasionally.

Dried Apple Slices with honey and cinnamon
Dried Apple Slices with Honey and Cinnamon

Cooling and Storing

Once dried, let the apples cool completely on a rack before storing. Warm slices will create condensation in the jar, which can make them sticky or even spoil faster.

For short-term use (ours rarely last long!), keep them in an airtight jar or container in a cool, dark pantry.

For long-term storage, try one of these methods:

1. Vacuum Sealing

Place fully dried apple slices in vacuum bags or jars with a sealing lid. Store in a cool, dark place — the shelf life increases by several months, and the flavor stays fresh.

2. Water-Bath Sealing (My Method Without a Vacuum Sealer)

This is my go-to method since I don’t own a vacuum sealer:

  • Place cooled, dried apple slices in clean, dry canning jars.
  • Put the jars in a deep pot filled with water up to the neck of the jar. Weigh them down with a clean stone or canning weight to keep them steady.
  • Heat the water to about 195°F (90°C) and hold for 15 minutes (make sure the jars stay dry inside — you’re not cooking the apples, just sealing).
  • Remove and let cool. The jars will seal as they cool, creating a vacuum.

I use this technique for other dried fruits too, like figs and plums, and it works perfectly when you don’t have special equipment.

Ways to Enjoy Honey-Cinnamon Dried Apples

These chewy apple bites are surprisingly versatile:

  • As a snack: Just grab a handful — kids love them as a healthy candy substitute.
  • In granola or trail mix: Chop into smaller bits and mix into your homemade granola or combine with nuts, seeds, and dark chocolate.
  • Baking: Add to muffins, cookies, or bread for a touch of autumn flavor.
  • In tea: Steep 2–3 slices with a cinnamon stick for a cozy apple tea.
  • Hiking or camping: Lightweight, naturally sweet, and full of energy.

More Apple & Fall Fruit Inspiration

Looking for more preserving ideas? Try these:

Final Thoughts

Dried apple slices with honey and cinnamon are one of the simplest yet most rewarding fall projects. With just a few ingredients and a bit of patience, you’ll have a healthy, flavorful snack that keeps for months — unless they disappear in a weekend, which often happens here!

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gedroogde appel

How to Dehydrate Apples – A Healthy Homemade Snack

Canning & Preserving

When apple trees are heavy with fruit, the challenge is always the same: how do you preserve all that goodness? At my place, some apples go into applesauce, apple jelly, or fresh apple juice. But I also like to experiment with different preservation methods. One of my favorites is dehydrating apples. It’s easy, requires very little prep, and gives you a naturally sweet and healthy snack.

Dehydrated apples taste almost like candy—sweet, chewy, and delicious. They’re perfect as a grab-and-go snack, but you can also add them to recipes. In this post, I’ll walk you through the step-by-step process, which apple varieties to use, and the best ways to store and enjoy them.

Step-by-Step: How to Dehydrate Apples

For this method, I don’t peel the apples. The skin adds texture, fiber, and nutrients. I only core the apples and slice them into wedges about ¼ inch thick.

Spread the slices evenly on a dehydrator tray and dry them at 140°F (60°C). Most slices will be ready after about 8 hours, though thicker pieces may need an extra hour or two.

👉 Want a twist? Try my recipe for dried apple bites with honey and cinnamon – sweet, fragrant, and perfect for fall.

With or Without Lemon Juice?

Many recipes suggest dipping apple slices in lemon juice before drying. This prevents browning and keeps the apples looking brighter.

I tested both methods: one batch with lemon juice, one without. The lemon batch looked slightly lighter in color, but honestly, the plain ones looked just fine. Flavor-wise, the lemon slices had a tangier note, while the others tasted naturally sweet. Since I love the candy-like flavor, I usually skip the lemon juice.

gedroogde appel met of zonder citroensap

Which Apples Are Best for Drying?

Not every apple dries equally well. For the sweetest, most flavorful results, pick apples with plenty of natural sugar. Tart apples can taste sharp once dried. Here are some good options:

  • Jonagold or Jonathan – a nice balance of sweet and tangy, perfect for dehydrating.
  • Elstar – aromatic and mildly sweet, holds its flavor beautifully.
  • Golden Delicious – sweet and smooth, makes thin, delicate slices.
  • Granny Smith or other tart apples – possible, but the result is more tangy and less “candy-like.”

If you have your own orchard, experiment with different varieties. You’ll quickly discover your personal favorite.

How to Dry Apples Without a Dehydrator

Don’t have a dehydrator? No problem! You can easily use your oven. Set it to 140°F (or as low as it goes) and prop the door open slightly to let the moisture escape. Oven drying usually takes 9–10 hours, but keep an eye on them since every oven behaves differently.

Some people sun-dry apples outdoors, but in most climates the weather is too damp or unpredictable. So depending on the weather predictions, it is best to stick to a dehydrator or oven for reliable results. But when there’s a heatwave coming up, don’t hesitate to try drying apples outdoors.

appel drogen

How to Store Dehydrated Apples

At my house, dehydrated apples don’t last long—they’re usually eaten within weeks. For short-term storage, an airtight jar or container is enough.

For longer storage, try one of these methods:

  • Vacuum sealing – great if you have a vacuum sealer. Apples keep for months with excellent flavor.
  • Oven canning (water bath method) – no vacuum sealer? Fill sterilized jars with dried apples, place them in a water bath with a weight on top, and heat for 30 minutes at 195°F (90°C). The slices stay dry, but the heat kills bacteria and seals the jars. This is the same method I use for dried figs and prunes.

Ways to Use Dehydrated Apples

Dehydrated apples are much more versatile than you might think. Try them in:

  • Granola – chop into small pieces and add to homemade granola.
  • Baked goods – fold into muffins, quick breads, or apple cake.
  • Fall salads – pair with arugula, walnuts, and a light vinaigrette.
  • Tea – a few dried slices add a natural sweetness to herbal tea.
  • Hiking snacks – lightweight, nutritious, and energizing for long walks.

A Healthy Treat

What I love most about dehydrated apples is that they’re both a treat and a healthy snack. They taste like chewy candy, but with no added sugar. They’re full of fiber, vitamins, and minerals. In the evenings, I often enjoy a small bowl of dried apples with a glass of milk—a cozy little ritual that makes autumn feel complete.

Gedroogde appel

More Apple Preservation Recipes

Drying apples is just one way to make the harvest last. Looking for more inspiration? Check out these apple recipes:

Conclusion

Dehydrating apples is one of the easiest and most rewarding ways to preserve your harvest. With just a dehydrator or oven, you can transform fresh apples into a naturally sweet snack that lasts for weeks. Experiment with different apple varieties, try slices or wedges, and find your own favorite version.

And maybe the best part? In the middle of winter, when the trees are bare, you can still enjoy a taste of your own harvest—one chewy bite at a time.

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appelmoes inmaken recept

Canning Applesauce: From Harvest to Pantry

Canning & Preserving

When autumn arrives and the days grow shorter, I know it’s the start of one of the busiest—and most rewarding—times in our garden: apple harvest season. Our apple trees are only a few years old, but the semi-dwarf varieties already yield a surprisingly rich harvest. It never stops feeling special to see branches heavy with fruit you’ve grown yourself.

With so many apples, the big question is: what do you do with them all? Some apples keep well for months, others need to be used right away. In our home, there are a few recipes I make every year: apple juice, jelly, syrup, and of course applesauce—a true family favorite.

A Family Tradition

Canning fruits and vegetables isn’t something I invented myself—it runs in the family. My grandmother had a large vegetable garden and a cellar lined with jars she had filled herself. From beans to peaches, jams to applesauce—everything was neatly organized, ready to enjoy during the winter months.

That pantry was more than just convenient; it gave a sense of security and pride. From my very first vegetable patch, I knew I wanted to carry on that tradition. Now our cellar shelves, too, are stocked each year with jars of applesauce and other homemade preserves.

Why Can Applesauce?

Applesauce is one of the easiest ways to process and preserve apples. It requires only a few ingredients, it’s simple to make, and everyone loves it. By canning, you extend its shelf life considerably—properly canned applesauce will keep for at least two years, though in our house it rarely lasts that long.

Even apples with blemishes are perfectly fine, as long as you cut away the bad spots. I usually save windfall apples for juice or jelly (since you don’t need to peel them), while for applesauce I prefer larger apples—it goes faster.

The Joy of an Apple Peeler

Maybe you’ve seen one: a small metal tool you clamp onto the table, stick an apple on, and turn the handle. As you rotate, the blade peels the apple in one smooth spiral. I use it every year, and it saves me hours of work—especially when I’m making a ten-liter (2.5-gallon) batch at once.

The kids love to help, too. They turn the handle with enthusiasm, watching the peel fall off in one long ribbon. Making applesauce turns into a fun family activity.

Een appelschiller maakt het werk lichter

No rush

With five applesauce fans at home, I know I need to prepare quite a bit to get us through the winter. I work in batches: every week during harvest season, a large pot of apples goes on the stove. I start with the apples that have spots, since they spoil the fastest, and leave the firmer varieties for later—they can be stored for weeks, even months, in a cool place. This way, the work spreads itself out.

Ingredients for Homemade Applesauce

Yields about 3 quarts (3 liters)

  • 6 ½ pounds apples (3 kg)
  • 2 cups water (500 ml)
  • 1 to 1 ½ cups sugar (200–300 g), to taste
  • Sterilized canning jars, lids, and rings

I like a touch of sweetness, so I always add a bit of sugar. It isn’t necessary for preservation—the canning process takes care of that—but I prefer the flavor. If you want a sugar-free version, that works perfectly too, especially with naturally sweet apples like Jonagold or Gala.

jonagold appels

Step-by-Step: How to Make and Can Applesauce

1. Prepare the Apples

Peel the apples and remove the cores. Cut into chunks—the smaller the pieces, the faster they cook.

2. Cook the Apples

Place the apple chunks and water into a large pot. Bring to a gentle boil. The water prevents the apples from burning.

3. Make the Sauce

Simmer until the apples fall apart. Stir occasionally to prevent sticking. Puree for a smooth sauce, or mash lightly for a chunkier texture.

4. Season to Taste

Taste the applesauce and add sugar as needed. I usually keep it simple, but you can add spices such as cinnamon, ginger, or vanilla for variety.

5. Canning

Fill sterilized jars with the hot applesauce. Wipe the rims, seal, and process for 30 minutes in a water bath canner at 195°F (90°C).

6. Storing

Let the jars cool undisturbed, label with the date, and store in a dark, cool place. Properly canned applesauce will keep for up to two years.

appelmoes inmaken recept

Extra Tips for the Best Applesauce

  • Choosing apples: Use cooking apples that break down easily. A mix of varieties usually gives the best balance of sweet and tart.
  • Sugar or no sugar: Not required for safety—add only to taste. Always sample before deciding how much to use.
  • Spices: Keep it pure, or add cinnamon, clove, or ginger for a festive twist.
  • Sterilization: Make sure jars, lids, and rings are thoroughly sterilized for safety and shelf life.

Bonus: Making Apple Juice from Applesauce

Some apples release a lot of juice. After cooking, you can strain the sauce through a cheesecloth to separate out apple juice. Bottle the juice separately—it’s delicious as-is or concentrated into syrup.

Since the juice is no longer boiling when it drains from the applesauce, you’ll need to process it: either bring it briefly to a boil and bottle in sterilized jars, or can it in bottles for 30 minutes at 195°F (90°C).

This “fresh-pressed” apple juice is wonderful on a cold winter evening, especially with a bit of cinnamon or ginger. It captures the cozy flavors of autumn in a glass.

Creative Ways to Use Applesauce

At our house, applesauce is a classic side dish with roasted chicken or sausages. The sweetness balances savory flavors perfectly. But there are many other uses:

  • Baking: Use as a filling for turnovers or pies.
  • Granola: Replace part of the honey with applesauce for a healthier binder. Add ginger and cinnamon for a cozy fall version.
  • As a topping: Serve warm applesauce over pancakes or waffles.
  • With winter meals: Add a spoonful to hearty dishes like stews or mashed vegetables—it rounds out the flavors beautifully.

Homemade Applesauce: Small Effort, Big Reward

What I love most about making applesauce is how little effort it takes compared to the reward. In just a few hours, you create jars that last for months. And honestly, there’s nothing more satisfying than seeing your own jars lined up in the pantry. Just like my grandmother, I feel a sense of richness and connection to the garden and the season every time I open one.

Other Autumn Fruit Recipes

Pears in syrup
A jar of homemade fig jam sits on a wooden surface, surrounded by fresh sliced figs with bright red flesh and green skin.
Fig jam
Apple Jelly

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Pruimensiroop

Homemade Plum Syrup: Perfect for Drinks and Desserts

Canning & Preserving

Over the past few years, we’ve been blessed with an abundance of plums, and finding creative ways to process them has always been a joy.

One of our favorite things to make with garden fruit is syrup. Syrups are incredibly versatile—they’re perfect for summer drinks, whether you’re making a refreshing soda alternative, a fruity mocktail, or even a cocktail. Plum syrup, in particular, is a real flavor booster.

But it doesn’t stop there. This syrup is also delicious drizzled over ice cream or pancakes. You can even use it in place of honey in a vinaigrette or marinade—it pairs beautifully with pork.

pruimen

How Much Sugar Do You Need for Plum Syrup?

The amount of sugar depends on the sweetness of your plums. With my Opal plums, I use far less sugar compared to Victoria plums. Store-bought plums often require more sugar as well.

A good approach is to add sugar gradually, tasting as you go, rather than dumping it all in at once. This way, you can adjust the sweetness to your liking.

How Does Sugar Affect Shelf Life?

Sugar isn’t just about flavor—it also acts as a natural preservative. Adding less sugar can shorten the shelf life of your syrup.

If you sterilize your bottles and fill them while the syrup is hot, you don’t have to worry too much. But if you want extra security, you can water-bath can the syrup (instructions further down in this post).

The main difference shows up after opening the bottle: syrups with less sugar won’t keep as long. To solve this, you can:

  • Store the opened bottle in the fridge
  • Use smaller bottles so you finish them faster

You’ll only need to keep this in mind if you’re making a lighter syrup with about a 2:1 ratio (1 quart juice to 1 pound sugar / 1 liter juice to 500 g sugar).

What You Need to Make Plum Syrup

For about 2 pounds plums (1 kg):

  • 4–5 cups sugar (1.75–2.25 pounds / 800–1000 g), to taste
  • Juice of 1 lemon

Equipment:

  • Large stockpot
  • Colander and cheesecloth (or a fine-mesh strainer)
  • Large bowl to catch the juice
  • Bottles or jars for storage

How to Make Plum Syrup

1. Prepare the plums:
Pit the plums and cut them into chunks. Place them in a large pot with a splash of water to prevent sticking.

2. Cook:
Bring the plums to a simmer and cook until soft and falling apart, about 15 minutes.

Pruimensiroop in de maak
Pruimen koken om siroop te maken

3. Strain the juice:
Line a colander with cheesecloth, place it over a bowl, and pour the cooked plums in. Let the juice drip through naturally. You can also leave it in the fridge overnight, or gently squeeze out the remaining liquid.

💡 Don’t throw away the leftover plum pulp! Add a little sugar and use it as a quick jam or spread.

4. Make the syrup:
Return the strained juice to the pot. Add lemon juice and sugar, a bit at a time, tasting until it reaches your preferred sweetness. Bring the mixture to a boil.

5. Bottle:
Pour the hot syrup into sterilized bottles or jars. Seal and let cool completely before labeling and storing. Want to make your homemade syrup last even longer? Check out my full guide on water bath canning syrup

Ways to Use Plum Syrup

  • As a topping: Drizzle over pancakes, waffles, or ice cream.
  • In drinks: Mix 1 part syrup with 4 parts still or sparkling water for a homemade soda. Add lime slices or fresh ginger for extra flavor.
  • In marinades: Replace honey or sugar in a pork marinade with plum syrup.
  • BBQ sauce base: Add depth and natural sweetness to homemade barbecue sauce.

It’s a great way to bring a taste of summer into your kitchen all year long.

Enjoy your homemade plum syrup!

Siroop van pruimen

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Fig Leaf and Mint Tea: Natural Support for Blood Sugar Regulation

Herbal remedies

Do you have a fig tree in your garden? Most people know and love its sweet fruit, but did you know the leaves are just as valuable? Fig leaves are not only great to cook with, they also offer surprising health benefits. Personally, I love making a fresh fig leaf and mint tea – a soothing herbal drink that can support healthy blood sugar levels while also being simply delicious.

Some time ago, I shared a recipe for fig leaf syrup. It’s fragrant and tasty, and has cholesterol-lowering and antibacterial properties. But since syrup always requires sugar, it’s not the best option if you’re looking to regulate blood sugar. That’s where tea comes in: a sugar-free infusion that combines the mild nuttiness of fig leaves with the refreshing notes of mint, making it suitable for daily enjoyment.

From Traditional Medicine to Modern Science

For centuries, fig leaves have been used in traditional medicine across many cultures. In Mediterranean herbal practices, they were valued for their calming effects and used to ease respiratory and digestive issues. In Asian traditions, fig leaves were often used as a natural aid to help regulate blood sugar. Today, this ancient knowledge is making a comeback, as more people look for natural ways to support their health.

Modern research backs up these traditional uses. Several studies show that fig leaf extracts may help regulate glucose levels in people with type 2 diabetes. Other research highlights their antibacterial effects, including against bacteria linked to oral health problems.

Because sugar isn’t recommended when using fig leaves for blood sugar support, syrup isn’t ideal. Tea is the better option. And if you want to target gum inflammation, an alcohol-based tincture could be even more effective, as the alcohol enhances the antibacterial action.

Just like fig leaf syrup, this herbal tea may also help support healthy cholesterol levels.

Harvesting Fig Leaves

Timing is key when harvesting fig leaves. I prefer picking in late spring or early summer, when the leaves are still fresh, tender, and full of active compounds. In mid-summer you can also harvest, but choose the younger leaves from the tips of the branches.

By autumn, I avoid harvesting. At that stage, the tree redirects nutrients back into its trunk and roots, leaving the leaves depleted and eventually falling.

A tip from experience: harvest a few leaves regularly rather than stripping a branch at once. This keeps your tree healthy and productive.

Don’t have a fig tree yet? Check out my tips in Growing Figs.

Handle with Care: Fig Leaf Sap

When you cut a fig leaf, it releases a white milky sap. This sap contains psoralen, a compound that can make your skin photosensitive. If it touches your skin and you go into direct sunlight, it may cause irritation or even small burns.

Some people are barely affected, while others are more sensitive. I usually wear gloves when harvesting or simply avoid sun exposure for a few hours afterwards.

Interestingly, that same sap has been traditionally used as a natural remedy for warts and minor skin issues – though of course, for anything serious, always consult a doctor.

Other natural remedies for warts? Take a look at my post about Greater Celandine.

What About Mint?

Mint is one of the world’s favorite herbs for tea – and for good reason. It adds a refreshing, cooling flavor and also offers health benefits. Peppermint tea has been studied for its ability to aid digestion, relieve bloating, and reduce nausea. The menthol in mint leaves has a naturally soothing effect, which may help ease stress, mild headaches, or tension.

Mint’s essential oils also make it helpful for colds and congestion, offering light relief for blocked sinuses and respiratory discomfort. Combined with fig leaves, you get a tea that is both refreshing and restorative – a perfect herbal match.

Drying Herbs for Tea

I prefer to use dried leaves for my tea blends. Drying preserves the flavors and allows me to enjoy the tea year-round. The best method is natural air-drying at room temperature in a shaded, well-ventilated spot. Direct sunlight or high heat can break down the delicate active compounds.

If the weather doesn’t allow air-drying (quite common here in Northern Europe), you can use a food dehydrator or an oven. Set the temperature no higher than 95°F (35°C). This ensures most vitamins and beneficial compounds remain intact.

Recipe: DIY Fig Leaf and Mint Tea

Ingredients:

  • 6 large fig leaves (freshly harvested)
  • 2 handfuls of fresh mint
  • A drying setup: oven, dehydrator, or drying rack

Instructions:

  1. Spread the fig leaves and mint evenly on your drying trays. Make sure air can circulate between them.
  2. Dry at 95°F (35°C) for about 4 hours. Mint usually dries faster, so check early. Fig leaves should be crisp and crumbly.
  3. Crush the dried leaves lightly and mix them together.
drying fig leaves vor tea
Drying mint for tea
Fig leaf mint tea

Storing Your Tea Blend

Keep your blend in an airtight jar, ideally made of dark or brown glass to protect it from light. This helps preserve the beneficial compounds for longer. A nice jar on the kitchen counter is both practical and decorative.

Brewing Fig Leaf & Mint Tea

Place 2 teaspoons of your dried blend into a tea infuser or reusable bag. Pour over boiling water and let steep for 5–10 minutes.

The flavor is wonderfully fresh from the mint, with a subtle nutty note from the fig leaves. Personally, I think it doesn’t need any sweetener – the clean taste is perfect on its own.

Thee van vijgenblad en munt

Frequently Asked Questions (FAQ)

Can I drink fig leaf tea every day?
Yes, in moderate amounts it’s safe for daily use. As with all herbs, moderation is key and always listen to your body.

What does fig leaf tea taste like?
Mild, slightly nutty and herbal. With mint, the flavor becomes fresher and more aromatic.

Can I use fresh leaves instead of dried?
Yes, fresh leaves work too and give a stronger taste. Just be sure to wash them thoroughly.

Are there side effects?
Excessive consumption may cause mild stomach upset in some people. If unsure, consult your healthcare provider.

Why I Love Fig Leaf and Mint Tea

For me, this tea is more than just healthy – it’s a way to make the most of my own garden harvest. A fig tree produces far more leaves than you might expect, and it’s a shame not to use them.

Plus, there’s something deeply satisfying about sipping your own homemade herbal tea. Simple, natural, and nourishing.

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A close-up of a tea cup with a tea infuser inside, next to a jar of dried mint leaves. The image promotes fig leaf-mint tea, highlighting its benefits for blood sugar regulation and gum inflammation.

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Waterbath Canning Pumpkin: Easy and Quick Without Pre-Cooking!

Canning & Preserving

Pumpkin is a fantastic storage vegetable, but once you cut into it, you need to process it quickly before it starts to spoil. One of the best ways to extend its shelf life is by canning pumpkin cubes. By preserving pumpkin this way, you can enjoy the rich flavors of autumn months after the harvest. Even better, canned pumpkin is incredibly convenient in the kitchen, since all the peeling and chopping has already been done. That means less work on busy days, and more time to enjoy your meals.

Think of how easy it becomes to whip up a creamy pumpkin risotto or a warming pumpkin soup. These canned pumpkin cubes can even be used in a hearty tajine – our tajine with cabbage and chicken is always a favorite at home.

When I plan to use pumpkin for puree or risotto, I prefer to can it in broth instead of plain water. Once I open the jar, I simmer the pumpkin cubes in the broth for another 10 minutes, drain, and then mash them together with potatoes for a smooth and flavorful side dish.

waterbath canning pumpkin

Why Can Pumpkin?

Canning is one of the best ways to fight food waste. If you have an abundance of pumpkins from your garden, there’s no need to throw any away. By preserving them in jars, you’ll be able to enjoy your harvest all year round.

Some key benefits of canning pumpkin:

  • Ready to use – On a busy day, it’s a real treat to simply open a jar of pumpkin cubes and turn them straight into soup, puree, or curry.
  • Long shelf life – Whole pumpkins can last a few months in a cool cellar or shed, but canned pumpkin can easily keep for up to a year.
  • Less waste – Even a small rotten spot can ruin a whole pumpkin. By canning them on time, you prevent unnecessary spoilage.

Which Pumpkins Are Best for Canning?

Not every pumpkin variety is equally suited for canning. Some types are watery or lose their structure too quickly.

The most popular varieties for canning include:

  • Hokkaido (Red Kuri) – Firm texture, sweet flavor, and the skin is often soft enough to leave on.
  • Butternut – Creamy and nutty, it holds its shape well in cubes.
  • Muscat de Provence (Muscat Pumpkin) – Aromatic and versatile, though it does take more work to peel and prepare.

Avoid watery varieties, as they may fall apart during canning and dissolve into a mushy consistency.

Why I Can Pumpkin in a Waterbath Canner?

In some parts of the world, pressure canners are the go-to method for safely preserving pumpkin. But here in Belgium, they are almost impossible to find. For generations, we’ve relied on the traditional water bath canner, and it has served us well. By heating the jars thoroughly and later cooking the pumpkin before eating, this method remains both safe and practical. It’s a simple way of continuing the preserving traditions passed down through the years.

Is Waterbath Canning Pumpkin Safe?

You may have heard warnings that waterbath canning pumpkin is unsafe because of the risk of botulism. This is partly true but mostly a misunderstanding. It’s correct that pumpkin is a low-acid vegetable, and low-acid foods are more prone to bacterial growth if not canned properly. This is why pickling vegetables in vinegar (like cucumbers or courgettes) is often considered the safest method.

But don’t worry: it’s also completely safe to can pumpkin in water or broth, as long as you follow the proper method and reheat the contents for at least 10 minutes before consuming. This ensures that there’s no risk of botulism.

What Do You Need to Can Pumpkin?

For a 1-liter jar, you’ll need:

  • 1 lb pumpkin cubes (about ¾ inch in size) = 500 g pumpkin cubes (about 2 cm in size)
  • 2 cups water or broth = 500 ml water or broth
  • Sterilized canning jars with rubber seals and clips
  • A waterbath canner or large stockpot

If you want more flexibility, choose water – this way, you can later use the pumpkin for both sweet and savory dishes. If you’re mostly planning soups or risotto, broth adds extra flavor. I like to prepare both options every year, some jars with broth, and some with plain water.

Step-by-Step Guide to Canning Pumpkin

1. Prepare the Pumpkin

Cut the pumpkin in half and scoop out the seeds and fibers with a spoon. Peel the pumpkin and cut the flesh into cubes of about 2 cm (3/4 inch). Don’t cut them too small, as they’ll become too soft during canning.

2. Sterilize the Jars

Wash the jars, lids, and rubber rings thoroughly. Sterilize them by boiling in water or heating in the oven. This ensures that no bacteria are left behind.

3. Choose Between Water or Broth

Decide whether you want to fill the jars with water or broth. Broth gives immediate flavor but limits flexibility for sweet dishes. Water keeps your options open.

4. Fill the Jars

Pack the cubes into the sterilized jars and top them off with hot water or broth, leaving about 1.5 cm of headspace at the top. This space prevents overflow during canning.

5. The Canning Process

Place the jars in a canning kettle or large stockpot. Heat to 100 °C (212 °F) and let the pumpkin process for 2 hours. Timing begins once the water has reached a full boil.

6. Cool and Store

Let the jars cool completely, then check to make sure they’re vacuum-sealed before storing.

How to Use Canned Pumpkin Cubes

The beauty of home-canned pumpkin is that you can use the cubes in countless ways:

  • Purée: mash the pumpkin with a little butter and nutmeg for a simple, cozy side dish.
  • Soup: blend the pumpkin with onion, carrot, and spices for a smooth, creamy soup. Or try my recipe for Pumpkin Soup with Curry and Orange – it’s surprisingly refined and full of flavor.
  • Risotto: stir the pumpkin cubes into the rice as it cooks for a rich, velvety risotto. Looking for something special? Don’t miss my Pumpkin Risotto – a true autumn classic.
  • Stews: add pumpkin cubes to hearty stews with meat or beans for extra sweetness and texture.
  • Curries and tagines: the soft, sweet flavor of pumpkin pairs beautifully with warm spices. In my Chicken Tagine with Pumpkin and Cabbage, the pumpkin adds a lovely mellow note that balances the spices perfectly.

By canning pumpkin, you’ll always have the taste of autumn within reach – ready for soups, stews, or a comforting bowl of risotto on a chilly day.

Flavor Variations

  • With herbs – Add thyme, bay leaf, or rosemary to the broth before canning.
  • With other vegetables – Combine pumpkin with onions or carrots in the same jar.
  • For soups – Use a stronger broth so you have an instant base when you open the jar.

Waterbath canning and Botulism – A Note of Caution

Because pumpkin is low-acid, you may find sources warning against canning it in a waterbath. Yes, mistakes can happen if vegetables are preserved incorrectly. But as long as you follow the correct steps, the risk is very low.

The golden rule: always heat the contents for at least 10 minutes before serving. This destroys any harmful bacteria or toxins such as botuline. Store jars in a cool, dark, and dry place, and trust your senses – if the contents smell off or look strange, don’t eat them.

How Long Does Waterbath Canned Pumpkin Last?

Properly canned and sealed jars of pumpkin will keep for up to one year. Store them in a cool, dark pantry, basement, or cellar.

Canning Pumpkin: Sustainable and Convenient

By canning pumpkin, you reduce food waste and make sure your autumn harvest lasts well into winter. It’s a sustainable, low-energy way to preserve food that pays off in everyday convenience.

Whether you grow your own pumpkins or buy them at the market, having jars of pumpkin on the shelf makes home cooking so much easier.

More Autumn Canning Recipes

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