Wednesday, November 14, 2012

Canned Apple Pie Filling

Apples have been on sale recently and I have been needing a mental break from life so I decided to dive into a weekend of canning.  I decided to go with some apple pie filling mainly because I've never canned pie filling before.

I always forget how much work it takes to make apple pie.  The apples turn brown so quickly and I feel like it always takes me forever to core the apples and get them sliced up.  This is the best part of canning.  I now have 7 pints of apple pie filling that I can use without having to do much work!!!

Canned Apple Pie Filling:
(adapted from Ball Canning)

12 cups sliced peeled cored apples, treated to prevent browning and drained (about 12 medium)
2-3/4 cups granulated sugar
3/4 cup ClearJel
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon apple pie spice
2 1/2 cups unsweetened apple juice
1 1/4 cups cold water
1/2 cup lemon juice
7 pint glass preserving jars with lids and bands


Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

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.

Combine sugar, ClearJel, cinnamon, nutmeg, ginger, and apple pie spice 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, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.

Ladle hot 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.

Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool.

Check the lids for a proper seal after 24 hours. Lid should not flex up and down when center is pressed.

** When using this in a pie you might find that one jar isn't quite enough to fill your crust.  If this is the case just cut up a couple more apples and add to the whole mix.  When the pie bakes everything will come together perfectly.

1 comment: