How to Can Apple Pie Filling for Year-Round Deliciousness
Fall is the perfect time for apple pie, but why limit yourself to just a few weeks of this delicious treat? With a little effort and some simple ingredients, you can preserve the taste of autumn in jars for enjoyment throughout the year. Here's a simple and reliable recipe for canning your own homemade apple pie filling.
Ingredients:
- Apples: 6 pounds of your favorite pie apples (such as Granny Smith, Honeycrisp, or Fuji).
- Sugar: 2 1/2 cups granulated sugar
- Lemon Juice: 1/4 cup fresh lemon juice
- Cinnamon: 2 tablespoons ground cinnamon
- Nutmeg: 1 tablespoon ground nutmeg
- Salt: 1/4 teaspoon salt
- Water: 1/2 cup
Equipment:
- Canner: A large stockpot or pressure canner for processing jars.
- Jars: 8 pint-sized canning jars with lids and rings.
- Jar Lifter: A jar lifter for safely moving hot jars.
- Ladle: For pouring hot filling into jars.
- Funnel: For filling jars without spills.
- Magnetic Lid Lifter: For easily removing lids from boiling water.
- Measuring Cups & Spoons: For precise measurements.
- Large Pot: For preparing the apples.
- Potato Masher: For breaking down the apple slices.
Instructions:
Step 1: Prepare the Apples:
- Wash, peel, core, and slice the apples into 1/2-inch thick pieces.
- Place the apple slices in a large pot with the lemon juice and water.
- Bring to a boil, then reduce heat and simmer for 10 minutes, or until the apples are tender.
Step 2: Prepare the Filling:
- Using a potato masher, gently break down the apples. Don't over-mash them, as some chunks are desirable in pie filling.
- Add the sugar, cinnamon, nutmeg, and salt to the pot. Stir until well combined.
- Bring the mixture to a full rolling boil, stirring constantly. Boil for 1 minute.
Step 3: Prepare the Jars:
- Wash jars and lids in hot, soapy water. Rinse thoroughly.
- Place jars in a canner filled with water and bring to a simmer. This will sterilize the jars.
- Place lids in a small saucepan filled with water and bring to a simmer. This will soften the sealing compound on the lids.
Step 4: Fill the Jars:
- Remove hot jars from the canner using a jar lifter.
- Using a funnel, carefully ladle the hot apple pie filling into the jars, leaving about 1/2-inch headspace.
- Wipe the jar rims with a clean damp cloth to remove any spills.
- Place a hot lid on each jar and screw on the ring until it is finger-tight. Do not over-tighten.
Step 5: Process the Jars:
- Carefully lower filled jars into the canner, ensuring they are fully submerged in water. Add more water if necessary.
- Bring the water to a boil and process the jars for 20 minutes.
- Note: Processing time may vary depending on your altitude. Consult a reliable canning guide for specific processing times for your location.
Step 6: Cool and Store:
- After processing, carefully remove the jars from the canner using a jar lifter.
- Allow the jars to cool completely on a wire rack, undisturbed.
- As the jars cool, you should hear a "popping" sound as the lids seal.
- Once cooled, check the lids to ensure they are properly sealed. The lids should be concave (pushed inward) and should not move when pressed.
- Store sealed jars in a cool, dark place. Enjoy your homemade apple pie filling for up to a year!
Tips:
- For a thicker pie filling, add 1 tablespoon of cornstarch to the mixture before boiling.
- Experiment with different spices! Try adding a pinch of allspice, ginger, or cloves for a unique flavor.
- To make apple pie filling with a brown sugar flavor, replace some of the granulated sugar with packed light brown sugar.
- If you don't have a canner, you can use a large stockpot with a rack to process the jars.
Safety Precautions:
- Always follow the recommended canning guidelines for your location and altitude.
- Use only high-quality jars and lids designed for canning.
- Do not overfill jars or leave insufficient headspace.
- Ensure the water in the canner covers the jars by at least 1-2 inches.
- Always process jars for the correct amount of time to ensure they are properly sealed and safe to eat.
- If a jar does not seal, refrigerate and consume within a week.
Now you can enjoy the taste of fresh apple pie all year long! This recipe is simple to follow and the results are truly rewarding. Happy canning!
