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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. 
<p>I love this recipe! I made a batch over the weekend and it turned out perfect! The only change I made was to the 10 cups of water by using 5 cups water and 5 cups apple juice. After I was finished I made a pie to test one of the quarts out and it was wonderful so I made another batch! This will forever be my Go-To recipe! Thank you!</p>
I forgot the lemon juice!!! Do I need to throw them away?
<p>You do not have to throw it away, but the acidity of the lemon juice aids in the preservation of the product. You probably should refrigerate themand use them right away just to be safe. </p>
<p>I hope you didn't throw it away. because it's a fruit, it has enough acid, just stir some lemon in when you pour it out in a bowl first. If your apples are a tart kind, they will be fine without the lemon</p>
<p>Why did my words not appear with my send?</p>
<p>I AM GETTING READY TO MAKE THIS RECIPE. I HAVE SUREJELL WHICH I WANT TO USE INSTEAD OF CORNSTARCH. DO I USE THE SAME AMOUNT OF ONE CUP?</p>
<p>do you put a lid on the pan when your filled jars are in there boiling</p>
<p>also, does it matter what apples we use? im not talking about which are best for pies, just which ones are best/worst for cannig</p>
<p>What I want to know is, out of all the kinds of apples out there, WHICH type of apples are best for canning like this, and don't turn to mush?</p>
<p>Awesome recipe..just perfect.</p>
<p>When using Clear gel and Splenda, do you use same amounts in place of cornstarch and sugar??</p>
<p>Getting ready to make this. Can I had a cup of frozen or thawed cranberries to this without messing up the recipe or canning safety or should I wait to add at time of baking? We love apple cranberry. Looking forward to this.</p>
<p>THIS IS A GREAT RECIPE FOR CANNING. I USE SPLENDA FOR MY DIABETIC FAMILY MEMBERS AND I USE CLEAR JEL (COOKING TYPE) INSTEAD OF THE CORN STARCH. IT STORES LONGER AND DOES NOT BREAK APART. </p>
<p>This is in my canner right now!!!! Can't wait for winter so I can try it :)</p>
<p>When I make apple pie, I don't add liquid (except the lemon juice I use in the bowl to slice the apples into), just sugar and spices. They always come out to be the 'just right' amount of juicyness. With all this liquid, won't the pie be runny? </p>
<p>Do you still suggest 1&quot; headspace after the syrup is poured in? These look much more full than that. Thanks!</p>
<p>Loved this recipe - thanks for sharing!</p>
<p>Also for those of you who have way too many apples, lol. You can cut into slices or even diced to put in oatmeal later and dry in the oven. slice or dice, put onto a cookie sheet lined with wax paper. Put a sheet on each oven rack. turn oven on to lowest temp. My oven goes down to 170, fold a pot holder twice and put in corner of oven door for air flow. How thick you slice depends on how long to leave them, 3-7 hours. Stay awake until you know how long it takes with your cutting, but you can set at night and it warms the house when it's cooler weather, you can always set alarm to check if you want to do it at night.</p>
Sooooo, how long do I boil in hot water bath? Or do you not do that?
<p>I hope someone answered you, but if not, 20 minutes after it comes to a boil</p>
<p>Greatest recipe ever. Made some in the fall, and I'm opening them up today for a tasty pie. Great work.</p>
Today we juiced apples for hard cider. Earlier this week I made two batches of apple butter. Apples coming out of my ears this year so this is my project for Sunday afternoon. <br>Thanks so much. What do you think of substituting apple cider for the water? Or at least partially?
This was great ! So many apples so little time! I can't wait for snow and bake a hot apple pie! Thank you!
This is a great recipe! With apples being so productive this year, I made one batch and a batch of applesauce. I think I'll make more for gifts! Thank you! <br>
Made this today! OMG it is so yummie. I made a double batch and still have apples left over so I will have to make another batch. YEA! <br> <br>I used some of the syrup and canned some pears too. I look forward to some baked pears at Thanksgiving along with apple pie! YUMMO! <br> <br>I had a small amount of syrup left over and placed in a plastic freezer jar and still had a small amount so....I poured it on a bowl of ice cream and celebrated my hard work. It was divine! OMG, it is so good! THANK YOUI! My taste buds sang! <br> <br>Thank you for an awesome recipe! I cant wait to make apple pies in February!
Favorited! I am totally adding this to my list of stuff to can for gifts. So far I've done blueberry, blackberry, mixed berry, cranberry, peach and marmalade jams this year. It's fun to give them away :)
this cool like this
Thanks for sharing! There nothing better than homemade anything, that's for sure.
This is great. :D
Very cute idea! Looks delicious!

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