Apple Pie Filling for Canning: A Sweet and Easy Recipe
Want to enjoy the taste of homemade apple pie year-round? Canning your own apple pie filling is a great way to preserve the deliciousness of fresh apples and have it ready whenever the craving strikes. This recipe will guide you through the process, ensuring safe and tasty results.
Ingredients:
- 6 cups peeled, cored, and sliced apples: Choose apples that hold their shape well during cooking, such as Granny Smith, Honeycrisp, or Gala.
- 1 cup granulated sugar: Adjust to your desired sweetness level.
- 1/4 cup all-purpose flour: Helps to thicken the filling and prevent it from becoming watery.
- 1/4 teaspoon ground cinnamon: Provides a warm and comforting flavor.
- 1/8 teaspoon ground nutmeg: Adds a touch of warmth and complexity.
- 1/4 teaspoon salt: Enhances the sweetness and balances the flavors.
Equipment:
- Large saucepan: For cooking the filling.
- Jar lifter: To safely lift hot jars from the canner.
- Wide-mouth canning jars (pint or quart size): Sterilize them in boiling water for 10 minutes.
- Canning lids and rings: Make sure the lids are new and not previously used.
- Canning rack: To keep jars from touching the bottom of the canner.
- Large stockpot or canner: For water bath processing.
Instructions:
- Prepare the apples: Peel, core, and slice the apples into uniform pieces.
- Combine ingredients: In a large saucepan, combine the sliced apples, sugar, flour, cinnamon, nutmeg, and salt.
- Cook the filling: Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 10-15 minutes, stirring occasionally, until the apples are tender and the filling thickens.
- Fill the jars: Carefully ladle the hot filling into the sterilized jars, leaving 1/2 inch headspace at the top.
- Process in a water bath: Wipe the jar rims clean and place the lids and rings securely on the jars. Place the jars in a canner filled with enough water to cover the jars by 1-2 inches. Bring the water to a rolling boil, then process the jars for 20 minutes for pints or 25 minutes for quarts.
- Remove and cool: After processing, carefully remove the jars from the canner using a jar lifter and place them on a clean towel to cool.
Tips:
- For a thicker filling, use a cornstarch-based slurry instead of flour.
- Experiment with other spices like cloves or cardamom.
- You can also add a squeeze of lemon juice to prevent browning.
- Store your canned apple pie filling in a cool, dark place.
Enjoying Your Canned Apple Pie Filling:
Your homemade apple pie filling is ready to use for pies, crisps, cobblers, or even as a topping for yogurt or ice cream. Simply open a jar, warm it up, and enjoy the delicious taste of fresh-picked apples all year long!
