CANNING APPLE PIE FILLING
This simple recipe for home canned apple pie filling lets you put up everything you need to fill a pie in a hurry. Apple pie filling is also great on pancakes, over cheesecake or in cookie bars.
Provided by Ashley Adamant
Time 1h30m
Number Of Ingredients 8
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).
Nutrition Facts : ServingSize 1 Servings
AMISH CANNED APPLE PIE FILLING RECIPE
Easy canned apple pie filling that will make you ditch the store-bought stuff forever!
Provided by Carole Jones
Categories Dessert
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1/2 quart, Calories 432 calories, Sugar 94.5 g, Sodium 315 mg, Fat 0 g, SaturatedFat 0 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 112 g, Fiber 5 g, Protein .5 g
CANNED APPLE PIE FILLING
I got this recipe for the USDA on canning. It does not say to give a water bath so I don't think this recipe needs it, but if you want to, do it about 25 minutes in hot water bath.
Provided by southern chef in lo
Categories Apple
Time 55m
Yield 7 quarts
Number Of Ingredients 9
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.
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