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Apple Pie Filling

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"This traditional apple pie filling is a delicious and versatile dessert in a jar. Heat a pint and serve it atop ice cream, or use a quart to make apple dumplings or a pan of granola apple crisp. Jars travel well, so be sure to bring a pint or two on your next camping trip so you can enjoy hoagie campfire pies: Place some filling between two slices of bread inside a cast iron pie maker and roast to perfection over an open flame."

List of Ingredients

â—¦ 9 ¼ cups water, divided
â—¦ ½ cup bottled lemon juice, divided
â—¦ 5 pounds apples (15 medium), peeled, cored, and sliced (14 cups)
â—¦ 2 ¾ cups sugar, divided
â—¦ ¾ cup ClearJel®
â—¦ 2 ½ cups unsweetened apple juice
â—¦ 1 ½ teaspoons ground cinnamon
â—¦ ½ teaspoon ground nutmeg


Recipe

This recipe is hot packed, so have clean jars resting in hot water. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.

In a large bowl, combine 8 cups of water and ¼ cup of lemon juice. As you core, peel, and slice the apples, place them in the citric acid bath to avoid browning from exposure to oxygen. In a small bowl, whisk ½ cup of sugar with the ClearJel®. Set aside. In a large stockpot, combine the remaining 2 ¼ cups of sugar, the apple juice, remaining 1 ¼ cups of water, the cinnamon, and nutmeg. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Drain the apples in a large colander.

Add the ClearJel® mixture to the stockpot and return to a boil, stirring constantly to avoid scorching. When the mixture begins to bubble, add the remaining ¼ cup of lemon juice and return to a boil, stirring constantly. Boil for 1 minute, then remove from heat. Fold the apples into the filling, making sure they are all evenly coated.

Place the hot jars on a cutting board. Using a funnel, ladle the hot apple filling into the jars, leaving a 1-inch headspace. Remove any air bubbles and add additional filling if necessary to maintain the 1-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process both quarts and pints for 25 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 4 quarts or 8 pints