I canned a few cups of apples this fall. Now that I pull the apples out for some baking, i find that my apples are just barely more firm than applesauce.

Does anyone have any tips on keeping apples firm after canning?

  • Mickey@lemmy.caEnglish
    8·
    10 months ago

    I think this is mostly dependent on the type of apple you used. Some types withstand the cooking better and can stay more firm!