Apple Pie Sauce For Canning Recipes

HOMEMADE APPLE PIE FILLING

Steps:

• Blanch apple slices by dipping them in a large pot of boiling water for 1 minute. Drain set aside.
• Combine sugar, clear jel, cinnamon, and nutmeg (if using) in a large pot. Whisk in the cold water and apple juice. Set over medium high heat and cook, stirring almost constantly, until mixture thickens and begins to boil.
• Add the bottled lemon juice and cook for 1 minute. Remove from heat. Mixture will be very thick.
• Add the blanched apples to the mixture and immediately ladle into hot sterilized jars, leaving 1 inch headspace at the tops of the jars. Remove air bubbles with a long knife or thin spatula. Wipe rims and cover with lids and ring bands.
• Process in a large pot of boiling water for 25 minutes (see notes for high altitude processing time). Make sure jars are completely covered by the water and water is at a rolling boil for the entire processing time.
• Let jars cool and ensure lids have sealed (lids should not bounce back when pressed). Store any unsealed jars in the fridge and use within a few weeks.
• To bake a pie, simply pour it into a prepared pie shell. Bake at 400°F until filling is bubbling and crust is golden brown.

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.

APPLE PIE SAUCE FOR CANNING

Steps:

• Prepare canner, jars and lids.
• In a large stainless tea saucepan, combine apples with just enough water to prevent sticking. Bring to a boil over medium-high heat. reduce heat and boil gently, stirring occasionally, for 5-20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity.) Remove from heat and let cool slightly, about 5 minutes.
• Working in batches, transfer apples to a food mill or a food processor fitted with a metal blade and puree until smooth.
• Return apples puree to saucepan. Add sugar, if using, and lemon juice; bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.
• Ladle hot applesauce into hot jars, leaving 1/2inch head-space. Remove air bubbles and adjust head-space, if necessary, by adding hot applesauce. Wipe rime. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
• Place jars in canner, ensuring they are completely covered with water, by at least 1 inch. Bring to a boil and process both pint (500 ml) and quart (1L) jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
• Notes: If you prefer a tart flavor use half tart and half sweet apples when making this applesauce and reduce the quantity of sugar as desired. Tart apple varieties include Granny Smith and Jonathon. Sweeter varieties include Golden Delicious, Rome and Fuji, Gala and Pink Lade make a nice tart/sweet combination.
• Adding sugar to applesauce is optional. If the sugar is omitted in this recipe, the yield will be slightly reduced. However; lemon juice is not an optional addition. Lemon juice is added to help preserve the apples' natural color and to assure the acidity of the finished produce, since different varieties and harvesting conditions can produce apples of lower acidity.
• Makes: 8 pints or 4 quarts
• I can this recipe in 36 1/2 cup jars, still at 20 minutes processing.