Apple Pie Filling (Preserving)

    Now that apples are in season I’ve been buying them by the bag at our local fruit and veggie market.  I’ve made all kinds of cakes, cupcakes, applesauce, and everything else I could think of but I wanted to make sure I canned some apples so I could enjoy them all year long.  The recipe I’ve been dying to make is for apple pie filling.

     I had half a package of ClearJel leftover from my blueberry pie filling so I didn’t have to wait for it to get here in the mail.  The pie filling was very easy to make and it made a ton.  The longest part of this process was peeling, coring, and slicing the apples.  The sauce that the apples go into is made up of apple juice, lemon juice, and spices.  It turns a beautiful golden brown color and smelled amazing.  I had a little leftover after canning the pie filling and it was sweet and tasted like cinnamon.  I can’t wait to use it in homemade apple pie this winter!

Apple Pie Filling (from Ball’s Complete Book of Home Preserving)
12 c. peeled, cored, thinly sliced apples
2 3/4 c. sugar
3/4 c. ClearJel
2 t. cinnamon
1 t. nutmeg
1 1/4 c. cold water
2 1/2 c. unsweetened apple juice
1/2 c. lemon juice

1.  Prepare your canner, lids, and jars.

2.  In a large saucepan combine the sugar, ClearJel, cinnamon, nutmeg, water, and apple juice.  Bring to a boil, stirring constantly, and cook for 1 minute.  Add in the lemon juice and boil for an additional minute.  Remove from heat and fold in apple slices.

3.  Ladle the hot pie filling into hot jars, leaving 1 inch of headspace.  Remove the air bubbles and adjust the headspace.  Wipe the rims and put on the lid.  Tightened the screwband to fingertip tight.

4.  Put the jars in a boiling water canner for 25 minutes.  Remove the canner from heat and let sit for 5 minutes.  Remove jars and let cool for 12 hours.  Check seals and store in a cool place.

Makes 7 pints.

Comments

  1. says

    You are going to have the most wonderful pies when there is snow on the ground, yum! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week and come back soon!

  2. says

    i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

  3. says

    Amazing idea! That filling is mouth-watering! But what is ClearJel? Is it like pectin? I’ve never heard of it before. I saw your post on Sweets for a Saturday. I posted my pumpkin butterscotch cookies if you’d like to take a look :)

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