Apple Pie Filling With Vanilla Buttershots Canning Recipes

CANNING APPLE PIE FILLING

Steps:

• Prepare a water bath canner, canning jars and lids.
• Peel, core and slice apples. Splash lemon juice on the slices as you go to prevent browning (you'll still need a full 1/2 cup of lemon juice to add to the filling at the end, even though some is used here).
• In two batches of 6 cups each, blanch apple slices in a small amount (roughly 1 quart) of boiling water for 1 minute. Strain apple slices and keep them covered and warm while you prepare the filling.
• Mix all remaining ingredients EXCEPT LEMON JUICE in a large saucepan. Bring to a boil and then add the lemon juice. Return to a boil and cook for 1 minute.
• Add in the hot blanched apple slices and stir to incorporate them.
• Fill canning jars (quarts or pints), leaving 1 full inch of headspace. Be careful to remove air bubbles and adjust headspace before capping with 2 part canning lids.
• Adjust lids to finger tight and process in a water bath canner for 25 minutes. Turn off the canner and allow the jars to sit for 5 to 10 minutes before removing them.
• Allow the jars to cool to room temperature before checking seals. Store any unsealed jars in the refrigerator and use within 2 weeks. Sealed jars will keep in the pantry for up to 18 months (possibly longer).

APPLE PIE FILLING WITH VANILLA & BUTTERSHOTS! CANNING

Steps:

• In a large pot place first 5 ingredients and optional spices, bring to a boil and cook till thick and bubbly. Stirring so it doesn`t stick to the bottom and burn.
• Meanwhile pack 4-6 sliced apples in sterilized quart jars.
• Remove from heat and add the lemon juice and zest and buttershots.
• Pour over apples removing as much air as you can. This is thick so use a butter knife to help it seep down to the bottom. Leaving 1 inch head space.
• Wipe rims and place hot lids and screw tops on.
• Process in a water bath for 25 minutes.
• Optional packing:.
• Mix apple slices into the syrup then pack.

CANNED APPLE PIE FILLING

Steps:

• in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a knife.
• Put lids on and process in a water bath canner for 20 minutes.

CARAMEL APPLE PIE FILLING (OAMC)

Steps:

• Peel, core, and slice apples. Should be about 6 cups of apples when sliced. Toss with lemon juice, cinnamon, and nutmeg.
• Cover or place into a resealable bag and allow flavors to mingle for 30 minutes.
• In a heavy bottomed saucepan, melt butter and brown sugar together. Stir frequently. Heat on medium heat until mixture starts to bubble. Add salt.
• Add apple mixture and all of the juices. Allow mixture to come to a gentle boil, lower heat and allow to simmer, stirring often, until the firmest apples start to soften. Cooking time can be adjusted to suit your preference for apple texture. My family likes their apples on the softer side, so I let it cook until the firmest apples are fork tender.
• If there is a lot of liquid, add 1 teaspoon of cornstarch and stir through. Let this simmer a bit longer because the cornstarch will not thicken unless the liquid is at a boil.
• Ladle into a prepared quart jar with at least 1" headspace and proceed with sealing. Or ladle into a container for freezing. 1 quart will fill one pie generously.

APPLE PIE FILLING - CANNED OR YOU CAN FREEZE IT!

Steps:

• Steralize 6 quart jars if canning by washing them with soap and water and putting them in the oven at 215 degrees for a minimun of 15 minutes. They can stay in the oven until you are ready to take them out.
• Peel, core and slice apples. (Leave slices about 1/2 inch thick).
• Combine sugar, cinnamon, nutmeg, cornstarch and salt in large pot.
• Add water and cook on high heat, stirring frequently at first and then constantly until it boils. Let it boil for about a minute, at this point it should be nice and thick.
• Stir in lemon juice and food coloring.
• Pack apples in hot jars and fill jars with sauce just to the bottom rung of the mouth of the jar. I use a wooden spoon to push the apples down. DO NOT FILL THEM ANY HIGHER! THEY WILL EXPLODE!
• Yes, it happened to me! :(.
• Process jars in hot water bath for 20 minutes or freeze however you want to.

APPLE PIE FILLING WITH CLEAR JEL

Steps:

• Blanch apple slices (you may need to do this in batches if scaling this recipe up). Place in bowl, cover, and keep warm.
• Combine all other ingredients in a pot large enough to hold them, plus the apples. Place over medium-high heat, and stir until mixture begins to bubble and turn translucent. Cook one more minute, stirring constantly. Remove from heat and fold in apple slices.
• Fill jars with mixture, leaving 1" headspace. Close with 2-piece caps, and process in boiling water bath for 25 minutes for pints or quarts. 1 quart will make an average pie.

THE BEST APPLE PIE

Steps:

• For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes., Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.

APPLE PIE FILLING FOR CANNING

Steps:

• To blanch apples: Place 3 qts of your apples in a large pot of boiling water with a couple of tablespoons of lemon juice for 5 minutes. Your goal is to heat them up not make applesauce! Don't overfill your pot. Lift with a slotted spoon. Keep blanched apple slices warm.
• Combine sugar, spices, water, apple juice, and lemon juice in large kettle. Add ULTRA Gel gradually with a wire whisk and stir until smooth, cook until thick and bubbly.
• Fold in drained apple slices. Fill jars, leaving 1/2" headspace. Adjust lids and process immediately in water bath canner for 35 minutes. Do not tighten lids after processing.