Canning: Home Canned Apple Pie Filling

Organizing my ingredients and equipment.

After following comments on the Safe Canning Recipes Facebook Page, I wanted to try Apple Pie Filling. I chose the tested recipe below from the Ball/Kerr website.  Click here to see the original.

I purchased a $5.99 5-pound bag of apples and apple juice from the store. The ClearJel I ordered from Amazon. The other ingredients I already had in my fridge and pantry.

Home Canned Apple Pie Filling

Prepare apples, treat to prevent browning

Ingredients:

• 12 cups sliced apples drained
   (about 12 medium)
• Water
• 2-3/4 cups granulated sugar
• 3/4 cup ClearJel
• 1-1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2-1/2 cups unsweetened
   apple juice

Measure ingredients.

• 1-1/4 cups cold water
• 1/2 cup lemon juice
• 7 pint glass preserving jars
   with lids and bands

Directions:

1. PEEL, core and slice apples.

2. TREAT apple slices to prevent browning by submerging them in

Blanch apples.

a mixture of 1/4 cup lemon juice
(or 1 tsp of Fruit Fresh/citric acid) and 4 cups water.

3. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

4. BLANCH apple slices, working

Cover blanched apples to keep warm.

with 6 cups at a time, in a large pot of boiling water for one minute. Remove with a slotted spoon and keep warm in a covered bowl.

5. 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,

Cook mixture then add apple slices.

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.

Fill and process jars.

6. LADLE hot apple pie filling into hot jars leaving 1-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fingertip tight.

7. PROCESS jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.

Making apple sauce and a juice drink.

I then cooked the skins and cores to put through my food mill for two half pints of applesauce. I processed the jars for 15 minutes in the hot water after the pie filling.

Lastly, I simmered the remains in the water I saved from blanching the apples.  I strained the liquid and added sugar and cinnamon to taste. Since this wasn't a tested recipe, it went in the fridge to drink right away.

My apple canning canning results.

That's how I stretched a five pound bag of apples to the max. The total was six pints of apple pie filling, two half pints of applesauce and one quart of apple juice drink. Next year I need to find an abandoned apple tree for even more savings. -- Margy