Quick Answer:
You can preserve fall apples without canning by freezing, dehydrating, or making apple butter in a slow cooker. Apples also keep beautifully in a cool root cellar when stored properly.

Did You Know? Apple Nutrition Facts

• One medium apple contains around 95 calories and 4 grams of fiber - great for digestion and heart health.
• Apples are rich in polyphenols and quercetin, powerful antioxidants that may help reduce inflammation and protect cells.
• Most of an apple’s nutrients - including antioxidants - are found in the peel, so skip peeling when you can.
• Eating apples regularly can help support healthy cholesterol levels and may lower the risk of certain chronic diseases.

Ingredients:

• 6 cups apples (use a mix of varieties for richer flavor)
• ¾ cup sugar
• 2 tablespoon flour
• 1 teaspoon cinnamon (I use my own homemade liquid cinnamon)
• Dash nutmeg
• Dash sea salt
• 2 tablespoon real butter

Instructions:

1. Peel and slice apples. Simmer with sugar until softened, about 5–10 minutes.
2. Stir in flour, cinnamon, nutmeg, and salt.
3. Pour into your pie crust, dot with butter, and sprinkle a bit of cinnamon on top.
4. Cover edges of crust with foil to prevent burning.
5. Bake at 400°F for 55–60 minutes until golden and bubbly.

💡 Preserver’s Tip: Make double batches of filling and can the extra for quick holiday pies — it’s a lifesaver when company drops by unexpectedly!

Topping Ingredients:

• ½ cup maple or brown sugar
• ¼ cup flour
• ½ teaspoon sea salt
• 4 tablespoon butter
• ½ cup chopped walnuts or pecans

Mix until crumbly and sprinkle over your apple filling. Bake until golden brown and bubbly.

Ingredients:

• 1 tablespoon butter
• 9 apples, peeled, cored, and sliced
• ½ teaspoon cinnamon (or more to taste)
• 1 tablespoon brown sugar

Instructions:

1. Melt butter and brown sugar in a skillet.
2. Add cinnamon and apples, stirring constantly.
3. Bring to a boil, then reduce heat and cover.
4. Simmer for 30 minutes, stirring occasionally, until tender and caramelized.

Learn More About Root Cellar Storage

Want to take your food storage setup to the next level? Check out these helpful guides for keeping your produce fresh longer:

• Building Root Cellars That Work – insulation, layout, and temperature-control tips for long-term success.
• Bakery Trays for Produce Storage – lightweight, stackable trays that make organizing your harvest easy.

More Apple Canning Inspiration

If you’re ready to try different canning variations, don’t miss my full collection of tested and true recipes. Each one adds a unique twist to your pantry shelves and makes great holiday gifts, too!

Explore Apple Canning Recipes →

Learn More About Dehydrating Apples

If you’re ready to master drying fruit for long-term storage, check out my in-depth guide to dehydrating apples. You’ll find temperature charts, storage tips, and troubleshooting advice for perfectly crisp or chewy results every time.

Read The Ultimate Beginner’s Guide To Dehydrating Apples →

Learn More About Freezing Apples

Want to stock your freezer with fresh apple flavor for months to come? My step-by-step freezing guide walks you through blanching, cooling, and packaging your apples to preserve their color and taste perfectly.

Get The Full Freezing Apples Recipe →

Keep Your Preservation Projects Organized All Season Long

Homesteading life moves fast — especially when the harvest rolls in. My Food Preservation Binder is designed to keep you on track so nothing goes to waste.

Inside, you’ll find printable checklists, recipe pages, and logs for canning, freezing, dehydrating, fermenting, and more. Whether you’re freezing apple slices today or planning next week’s batch of sauerkraut, this binder helps you stay organized, efficient, and confident in your kitchen.

✨ What’s Included:

• 5 Printable Types of Food Preservation Planning Sheets
• 2 Printable Equipment Checklists
• 2 Printable Food Preservation Methods Planning Sheets
• 4 Printable Recipe Sheets
• 2 Printable Logs Each for: Canning, Dehydrating, Pickling, Fermenting, and Freezing
• 2 Food Preservation Inventory Sheets
• 2 Food Storage Logs
• 9 Sheets of Print-Then-Cut Food Preservation Stickers

🛒 Grab Your Food Preservation Binder Here

Q. What apples are best for baking?

A. Firm, slightly tart apples hold up best when baked. Try mixing varieties like Granny Smith, Jonathan, and Honeycrisp for balanced flavor and texture. Mixing sweet and tart apples gives pies and crisps that irresistible depth of flavor.

Q. Can I freeze apple desserts after baking?

A. Yes! Cool baked desserts completely, then wrap tightly in plastic wrap or foil and place in a freezer bag. Label with the date and freeze for up to three months. To reheat, thaw overnight in the refrigerator and warm in the oven, covered, to keep the topping crisp.

Q. How long do dehydrated apples last?

A. Properly dried apples stored in airtight containers will last 6 to 12 months in a cool, dark pantry. For longer storage, vacuum-seal the slices or keep them in the freezer to preserve flavor and texture.

Q. Do I need a dehydrator to dry apples?

A. No, you can use your oven! Arrange apple slices on a parchment-lined baking sheet, set the oven to its lowest temperature (around 150°F), and prop the door open slightly to let moisture escape. Dry until leathery or crisp, depending on your preference.

Q. How do I keep frozen apples from turning brown?

A. Dip apple slices in a solution of 1 Tablespoon lemon juice or ½ teaspoon citric acid per quart of water before freezing. This keeps their color bright and natural without affecting taste.

Q. Can I freeze apples without blanching them first?

A. Yes, but blanching helps preserve color and texture. If you skip it, just be sure to toss the slices in lemon water and use them within six months for best results.

Q. What’s the easiest way to preserve apples without canning?

A. The simplest methods are freezing and dehydrating. Both retain the apple’s flavor and nutrients with minimal effort, and neither requires specialized canning equipment.

Q. How can I tell if my apples are still good for storage?

A. Check for bruising, soft spots, or an overly sweet smell - these are early signs of spoilage. Firm, blemish-free apples stored at around 31°F can last several months in a root cellar or refrigerator drawer.

Q. Can I dehydrate apple peels?

A. Absolutely! Apple peels make excellent snacks or tea additives. Dry them the same way you would apple slices and store in airtight jars. You can also grind them into apple peel powder for baking or smoothies.

Q. What’s the best way to rehydrate dried apples?

A. Soak the slices in warm water or apple juice for 10 to 15 minutes until soft. They’re perfect for baking, oatmeal, or even homemade applesauce.

Q. Can I make apple butter without sugar?

A. Yes! Use sweet apple varieties like Fuji or Gala and add a splash of apple juice for moisture. Slow-cook until thick and caramelized - the natural sweetness intensifies beautifully without added sugar.

Q. How do I prevent “one bad apple” from spoiling the bunch?

A. When storing fresh apples, inspect them regularly and remove any that show signs of rot or bruising. A single spoiled apple releases ethylene gas that speeds up ripening (and spoiling) in others.