Introduction: Apple Pie Filling (canning Recipe)
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
I like to just run my jars & lids in the dishwasher with heated dry to sterilize, you can also boil the jars and rings in the canning water. Take your sterilized jars, rings & lids air dry while you do the fun part...
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.
Step 2: Syrup. Yum.
Now for the tasty part (if you happen to lick your fingers...)
(Now would be a good time to start bringing your waterbath canner to a boil)
Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan.
Place over high heat and cook until thick and bubbly, stirring frequently.
Remove from heat and stir in lemon juice.
Wipe the jar rims and using your funnel, slowly pour syrup over apples, covering them completely. (I use a ladle to put the syrup in an easy to pour container, pyrex measuring cup in this case)
Gently tap jars on countertop (or cutting board if you have stone counters) to allow air bubbles to rise.
Wipe rims again, adjust 2 part lids and gently screw lids on jars until finger tight.
Save the extra syrup for your morning waffles ;)
Step 3: Preserve
Now this is why you are reading this and not another pie filling recipe, preserving.
Once your waterbath is boiling gently lower your jars into the water. Make sure all the jars are covered with 2" of water.
Bring the bath back to a boil and process quart size jars in a boiling water bath for 30 minutes.
Place the jars on a dish towel to dry and allow the jars to cool for several hours or overnight.
Once completely cooled check the seals by pressing on the top, if they 'pop' they did not seal and should be refrigerated to be used soon. The sealed jars can be stored in the pantry for up to 1 year.
Step 4: Pie & Other Uses
To make a pie pour 1 quart jar apple pie filling into an unbaked 8-9 inch pie crust and dot with butter (yum, butter). Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam.
Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling.
I had one jar that did not seal so I jut added it to everything all week, pancakes, waffles, ice cream (highly recommended!)
I even made these (also recommended)
Enjoy Your Pie!
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