• Canned apples make apple pie or make apple sauce and can it.Jan Tyler/Photodisc/Getty Images
  
  Several different varieties of apples are suitable for canning. The best are those that used in cooking and baking or making applesauce. Apples that are firm and juicy make the best for canning. Both sweet and tart varieties are appropriate or mix the two for a balanced flavor.
  
  

Golden Delicious

• Golden Delicious apples are usually large with yellow skin. The flesh is cream colored, juicy and very crisp and sweet to the point of not needing extra sugar. The variety made an appearance in 1914 with the name of Mullin's Yellow and was renamed by Stark Brothers Company to Golden Delicious in 1916. The texture of the flesh is tender but it holds up well to canning because of the crispness.
  
  

Jonathan

• The Jonathan apple is a native to New York State and discovered in the 1800s. The flavor is tart to sweet with a spicy overtones. The skin is red with green and tough while the flesh is white and crisp making it a good candidate for canning.
  
  

McIntosh

• The McIntosh apple was discovered at the John McIntosh farm in Ontario Canada in 1870. It was bred with other varieties to create Cortland, Empire, Macoun and Spartan apples to name a few. The McIntosh is the most popular cooking apple lending good flavor to pies and other baked goods. The texture is very crisp and holds up well to canning.
  
  

Empire

• The Empire apple comes from a crossing of the McIntosh with a Red Delicious apple. The skin is dark red with juicy firm flesh that cooks and cans well. The flavor is slightly spicy making it just as good to eat fresh or be made into pie or applesauce.
  
  

Ida Red

• The Ida Red was developed in Idaho in 1942 and a cross between a Jonathan and Wagener apple. It has a sweet-tart flavor with very crisp and juicy flesh that works well in canning.