Friday, September 25, 2009

Apple Pie Filling for Canning

By popular demand.... here is the recipe I used for the apple pie filling I canned.
I used this recipe as a shell and added the spices to taste. Below are the ratios for the spices from the original recipe. Feel free to scale it for more quarts.... that's what I did :)

For 1 quart of apple pie filling:
  • 3-1/2 cups apples (cored, peeled and sliced)
  • 1 cup sugar
  • 1/4 cup corn starch
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/2 cup cold water
  • 3/4 cup apple juice
  • 2 Tbsp lemon juice
  1. Cut apples and blanch them in boiling water for 5 minutes. This will stop the enzymes from turning the apples. Strain them into a colander but keep them warm
  2. Mix the sugar and cinnamon in a large pot with the apple juice and water. Stir constantly while cooking on medium heat until it begins to bubble.
  3. Mix the corn starch and lemon juice into the pot. Boil for 1 minute, stirring constantly until it begins to thicken.
  4. When filling the jars, layer liquid, apples, liquid, apples. Since the liquid is thick layering is the best way to get it nicely distributed.
  5. Pack the jars tightly with apples otherwise the bottom will be nothing but syrup. Leave at least 1/2 inch headspace.
  6. Process in a boiling water bath canner for 25 minutes.

Enjoy ^_^


Lucy Marie said...

Wow! Thanks so much.

Jennifer said...

Thank you!

Blasé said...

I'm not good at "scaling"!

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