Canned Apple Pie Filling Recipes

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.

CANNED APPLE PIE FILLING

Steps:

• Use firm crisp apples, such as golden delicious, Rome or other apples of similar quality.
• Wash, peel and core the apples. Slice them about 1/2 inch wide and place in water containing ascorbic acid to prevent browning. Blanch 2 quarts at a time for 1 minute in boiling water. While blanching other apples, keep ones already blanched in covered pot to keep warm.
• Combine the sugar, clear gelatin and cinnamon in large pot with the water and apple juice, food coloring and nutmeg. Stir and cook on medium high heat until the mixture thickens and begins to bubble.
• Drain the apple slices from the water, reserving water.
• Add lemon juice to water mixture and boil 1 minute more. Fold in the apple slices immediately and fill jars with mixture. Clean the rims and seal the jars.

AMISH CANNED APPLE PIE FILLING RECIPE

Steps:

• Sterilize your jars, lids, and bands for canning. Fill your large pot half full of water and bring to a simmer.
• Fill each jar with as many apple slices as possible. Use a wooden spoon to jam them in tight and don't be afraid of breaking a few slices to do so.
• In a large pot, mix together the cornstarch, sugar, nutmeg, cinnamon, and salt. Add water and cook on high, stirring often, until bubbly and thickened.
• Remove from heat and add lemon juice and stir well. Add hot syrup to each jar, leaving about a 1 inch space at the top.
• Wipe off each jar rim, add the sterilized lid and band, then add to the simmering water. Be sure there is at least 1 inch of water on top of jars. Bring to a roiling boil, cover the pot, and process for 20 minutes.
• Remove jars and let them cool on a towel for 24 hours. Check to be sure each lid is sealed by pressing down in the center.