Prepare your jars by washing them and the lids in hot water or the dishwasher. Put the jar lids and rings or the rubber bands in a pot and cover them with water. Bring the water to a boil and let it all cook for five minutes. Remove the lids, rings and/or rubber bands from the boiling water and put them onto a clean dish towel on the kitchen counter. Let them dry.
Rinse the apples in your sink to wash off any dirt. Also, remove any leaves, grass or other residues.
Then peel the apples, cut out the cores and any rotten parts and quarter them. You can use the apple scraps for making apple vinegar.
Half the quarters lengthwise and chop the apples into slices of about 3 millimetres. When you’ve chopped all the apples, fill them tightly into the prepared jars. Make sure that there’s as little room left in between the slices as possible. Leave about one inch of headspace. Before closing the lids, make sure that the rim of the jar is clean. That's best ensured by dipping a clean cloth (for example a towel) into some vinegar and wiping the rims clean. Seal the jars with the lids.
Fill the water bath canner with as much (cold to lukewarm!) water as indicated in the instructions. Put the jars into the canner, ensuring enough space so they don’t touch. Heat the canner to 100 °C. Once it has reached that temperature, let it simmer for 40 minutes. When time’s up, remove the jars with a glass lifter from the water bath canner and put them onto a dishcloth on the counter. Let the glasses cool down slowly.
Stored in a cool, dry place, dry-canned apples have a shelf life of at least two years.