Chips Canned Apple Pie Filling With Amaretto Recipes

CANNED APPLE PIE FILLING

Canned Apple Pie Filling image

This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.

Provided by rhonda

Categories Desserts Pies Apple Pie Recipes

Yield 56

Number Of Ingredients 9

Ingredients

4 ½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples

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.

Nutrition Facts : Calories 96.7 calories, Carbohydrate 25 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 85 mg, Sugar 21.1 g

RHONDA'S CANNED APPLE PIE FILLING

Rhonda's Canned Apple Pie Filling image

I found this recipe on Allrecipe.com. My first time making it, so there may be adjustments as time goes by. Looks like a nice, rich pie filling. In the original recipe, it calls for 4 1/2 c. white sugar, and because I'm keeping refined sugar out of our diet as much as possible, I've substituted 2 c. honey. That may get revised after this attempt, but so far my experience has been that honey in half or less of the amount of sugar called for is about right. After reading the comments folks had left on the recipe I tweaked the amounts on the spices as well. We'll see how this turns out. I'm a rookie canner.

Provided by Ms. Valeriah

Categories Apple

Time 2h

Yield 5 quarts, 40 serving(s)

Number Of Ingredients 8

Ingredients

6 lbs apples
2 cups honey
1 cup cornstarch
2 1/2 teaspoons cinnamon, ground
1/2 teaspoon nutmeg, ground
2 teaspoons salt
10 cups water
3 tablespoons lemon juice

Steps:

In a large pan, mix honey, 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.
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 rubber spatula or the handle of a wooden spoon.
Put lids on and process in a water bath canner for 20 minutes. Remember to add additional time at altitude.

CANNED APPLE PIE FILLING

Canned Apple Pie Filling image

Use in apple pies, apple crisp, as a topping for pancakes/waffles, in a yogurt parfait with granola or heated up in a bowl with vanilla ice cream or whipped cream. Recipe adapted from Ball's "Complete Book of Home Preserving". ClearJel® (NOT to be confused with Sure-Jell) is a corn starch that has been modified to give it special and unique characteristics when used in food products. From USDA: It can be used for canned fruit pie fillings because it does not break down in the acid food mixtures and does not thicken enough during heat processing to interfere with the intended effect of the heat on killing bacteria during canning. It is preferred for thickening canned pie fillings as well as other foods over other corn starches because it has less or no aftertaste, the thickened juices are smooth and clear, and foods thickened with ClearJel® may be frozen."

Provided by gailanng

Categories Dessert

Time 45m

Yield 7 pints

Number Of Ingredients 8

Ingredients

12 cups sliced peeled cored apples, sprinkle with lemon juice and toss to coat
2 3/4 cups granulated sugar
3/4 cup Clear Jel
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups unsweetened apple juice
1 1/4 cups cold water
1/2 cup lemon juice

Steps:

Prepare boiling water canner. Heat (7 each) pint glass preserving jars with lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine sugar, ClearJel, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.
Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nutrition Facts : Calories 462.3, Fat 0.6, SaturatedFat 0.1, Sodium 8, Carbohydrate 119.9, Fiber 5.7, Sugar 109.7, Protein 0.7

CHIP'S CANNED APPLE PIE FILLING WITH AMARETTO

Chip's Canned Apple Pie Filling With Amaretto image

Make and share this Chip's Canned Apple Pie Filling With Amaretto recipe from Food.com.

Provided by mary winecoff

Categories Dessert

Time 1h15m

Yield 2 pies

Number Of Ingredients 8

Ingredients

12 large red apples (20 if small)
6 large granny smith apples (12 if small)
2 1/2 cups sugar
1/2 cup butter
1 teaspoon vanilla
1 teaspoon cinnamon
2 tablespoons water
1/2 cup Amaretto

Steps:

Peel, core and slice apples.
Add apples to large pot. Add sugar, 1 stick butter, water, vanilla and cinnamon.
Bring to a boil and boil for 15-20 minutes, reduce heat to medium low.
Add Amaretto and let simmer another 5 minutes.
Place in jars, process in water bath to seal.

Nutrition Facts : Calories 2026.1, Fat 48.2, SaturatedFat 29.5, Cholesterol 122, Sodium 340, Carbohydrate 421.9, Fiber 30.3, Sugar 378.5, Protein 3.7

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