Homemade apple pie is more awesome.
Wouldn't it be wonderful to have homemade apple pie filling in your pantry for those cold days when filling the kitchen with warmth and the smell of apple pie is necessary?
Now you can take your fall excess of apples and preserve them in their most awesome form (I have nothing against applesauce, but it's just not pie) You can make homemade apple pie in February from apples you picked in October from the local orchard instead of buying apples imported from China.
What do you need?
- Apples (7 quarts peeled, cored & sliced)
- Sugar (4 1/2 cups)
- Corn Starch (1 cup)
- Cinnamon (2 tsp)
- Nutmeg (1/4 tsp)
- Salt (1 tsp)
- Water (10 cups)
- Lemon Juice (3 tbs)
- 7 Quart jars, lids & rings
- Jar lifter
- Large pot with rack (for canning)
- Large saucepan
- Cutting board & implements of peeling/coring/slicing
- Big bowl
- Jar Funnel (recommended)
Step 1: Jars & Apples
Peeling, coring and slicing 7 quarts of apples.
7 quarts of apple slices is a significant quantity of apples, I started with 9 pounds of apples (which left some room for snacking).
Start with a large bowl of water with some lemon juice or Ball fruit preserve mixed in to prevent oxidation.
Now grab your peeler, corer and knife and get to work, you might want to plug in your laptop, this will take awhile, but it is worth every slice (trust me)
Put the slices in the lemon water mix, then into the sterilized jars, leaving 1" head space.