Canned Apple Pie Filling
You can enjoy the fruits of your labor all year long with this fairly quick and easy recipe. You can make pies, crisps and turnovers with this filling. Heck, you can even warm it up on the stove and pour on top of pancakes or waffles, or stir into your oatmeal.
Servings: 7 pints
Equipment
- 1 Water Bath Canner
- 4 Quart Jars
- 4 Lids and Rings
Ingredients
INGREDIENTS
- 12 cups sliced apples--peeled and cored I like granny smith for a sweet/tart filling
- 2-3/4 cups sugar
- 3/4 cup ClearJel® cooking starch Flour or cornstarch should not be used
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2-1/2 cups unsweetened apple juice
- 1-1/4 cups cold water
- 1/2 cup lemon juice
Instructions
PREP IT
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
COOK IT
- Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
- *To prevent browning, treat apple slices by submerging cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.
- Combine sugar, ClearJel® (SEE NOTES), cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture; heat, stirring, until apples are heated through.
STORE IT
- From here you can let the filling cool for about 30 minutes and add to your pie crust, or
- store it in the refrigerator for about 4-5 days or
- The filling will also lasts in the freezer for about 2-3 months. You have options!
CAN IT
- Ladle hot apple pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars for 25 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Notes
- Makes 7 pints or 4 quarts of pie filling.
- To prevent browning, submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.
- ClearJel is a cooking starch that is acceptable for use in home canning. Unlike other thickening agents, this product does not break down when heated in high temperatures, or when cooled. It keeps its consistency, no matter the temperature. It also makes for a clearer, prettier pie filling, in my opinion.
- You can easily purchase ClearJel online through various shopping websites.