As promised, I’m here today with a how-to on canning apple pie filling. This recipe goes GREAT with my Universal Crisp/Crumb Topping recipe. I don’t know about you, but the stuff that they call “apple pie filling” in the can from the store- not my style. At all. And don’t even get my started on blueberry pie filling…gross.
But delicious, homemade apple pie filling? Now THAT is another story! I’ve tried a few different recipes amidst my pie filling adventure, and I’ve learned two things along way:
-use Clear Jel {not cornstarch or flour}
-and-
-try to make it as easy as possible on yourself
I’ll explain why as we go through the process today.
“Canned Apple Pie Filling”
{adapted from this recipe here}
What You Will Need:
-16 cups peeled and sliced apples {approx. 6 pounds of apples at 3 cups per pound, leaving a little extra for eating along the way}
-4 1/2 cups sugar
-1 1/4 cup Clear Jel
-2 1/2 teaspoons cinnamon
-1/2 teaspoon ground nutmeg
-2 1/4 cups water
-3 cups apple juice {I used unsweetened apple juice canned earlier this month}
-1/2 cups bottled lemon juice
Other:
-Boiling Water Canner
-Quart size canning jars {I prefer wide mouth jars for canning this sort of thing}, lids, and bands- all prepared {sanitized, jars and lids heated and ready to go}
-Jar grabber, lid lifter, and non-metallic utensil for removing air bubbles
Step 1:
Peel and slice apples. If you want to keep them from turning brown while you’re slicing, you can put them in a gallon of water with 1/4 cup lemon juice. Is this entirely necessary? No, since you will be adding them to brown liquid in the end anyways. The choice is yours!
Step 2:
Blanch the apples {in batches} in boiling water for one minute. I use this handy strainer pot to make this process a snap: Fill with apples, lower into boiling water, pull out when time’s up! Place in a metal pot with a cover to keep them warm until canning time.
Step 3:
Prepare filling mixture. Combine all remaining ingredients {except lemon juice} and stir with a wire whisk {at medium-high heat}. Mixture will become thick and start to boil after approximately 5-8 minutes. Add the lemon juice and cook for 1 minute. Remove from heat.
Step 4:
Add apples to filling mixture and stir to combine.
{This is my favorite part of the recipe- no layering apples, then filling, then apples in the jar- no trying to pour hot syrup over apple-stuffed jars- just premixed and easy}.
Step 5:
Fill hot jars with apple mixture, leaving 1″ headspace. Wipe rims and threads clean; affix lids and bands. Process in boiling water canner accordingly:
As suggested by the National Center for Home Food Preservation
When processing is complete, remove jars with a jar lifter and allow to cool on racks or layers of towels on a dry surface. Check seals after 12 hours. Press down on the middle of the lid; if it does not spring back, you have achieved a proper seal. Store in a cool, dry, dark place.Yield: 5 quarts
Notes:
Why Clear Jel?
Using corn starch or flour in any canning recipe has been deemed unsafe and can result in watery product. Clear Jel is a modified corn starch that is made to withstand the heat of canning without breaking down. It remains smooth and consistent and cooks clear. {HERE} is an example of side-by-side photos of apple pie filling canned with corn starch and with Clear Jel. You decide what you’d rather have!
Clear Jel is not readily available in the grocery store, unfortunately. I bought mine on Amazon. Just be sure you don’t buy the instant Clear Jel- it will not work for canning.
Shared on:
Clever Chicks Blog Hop #58
The HomeAcre Harvest Hop
Hmmm that sounds delicious!xoxo
It must be a treat to eat at your house!
Yum! I’d love to have you share this on The HomeAcre Harvest Hop today!
http://www.theselfsufficienthomeacre.com/2013/10/the-homeacre-harvest-hop-2.html
Wonderful post! I didn’t know that about canning with corn starch, thank you for sharing that about the Clear Jel.
I would love for you to share on our weekly homemaking blog hops on our blog! 🙂 I have shared this post myself, I hope you don’t mind. Please feel free to come by and share your blog with us! – Our Blog: http://www.joyousnotions.com
In Christ,
Theresa
I’ve been wanting to do this and now I have the recipe! And thanks so much for the idea of turning apple peels and cores into jelly. My grandma always made apple jelly and I’d love to try it myself.
You have a beautiful blog. I’m your newest follower!
It would be wonderful to have apple pie “on my pantry shelf”, and I love your suggestion to use it in apple crisp too. Thank you for sharing this at the HomeAcre Hop; I hope you’ll join us again this Thursday.
Kathi @ http://www.oakhillhomestead.com
Thanks for sharing this on The HomeAcre Harvest! I featured you today! 🙂
PS…thanks for the tip on instant clear jel…I might have made the mistake of getting that!