Canning Apple Pie Filling Recipe

CLARA

6 min read

·

Jul 10, 2024

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Canning Apple Pie Filling: A Sweet and Easy Recipe for Year-Round Pie Goodness

Are you a fan of warm, gooey apple pie? But dread the thought of making it from scratch every time? Fear not! This canning recipe allows you to enjoy that classic taste anytime. With just a few simple ingredients and a little time, you'll have a pantry full of delicious pie filling, ready to be transformed into mouthwatering pies whenever the craving strikes.

Ingredients:

• 8 cups peeled, cored, and sliced apples (about 6-7 large apples)
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt

Equipment:

• Large pot
• Canning jars and lids (pint or quart size, sterilized)
• Jar lifter
• Large bowl filled with ice water
• Wide-mouth funnel
• Ladle or measuring cup
• Pot for water bath canning

Instructions:

Step 1: Preparing the Apples

1. Peel, core, and slice your apples. Aim for thin slices for even cooking.
2. Important: Do not use a food processor to slice your apples. The resulting mushy texture won't be ideal for canning.

Step 2: Making the Filling

1. In a large pot, combine the apples, sugar, corn syrup, lemon juice, cinnamon, nutmeg, and salt.
2. Stir to ensure all ingredients are well mixed.
3. Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking.
4. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until the apples soften and the mixture thickens slightly.

Step 3: Canning the Filling

1. While the apple mixture simmers, sterilize your jars and lids:

   • Wash jars and lids in hot, soapy water.
   • Place jars in a boiling water bath for 10 minutes to sterilize.
   • Place lids in a small saucepan with boiling water for 5 minutes.

2. Using a jar lifter, carefully remove jars from the boiling water bath and place them on a clean, dry towel.

3. Fill the jars:

   • Use a wide-mouth funnel to carefully pour the hot apple filling into the sterilized jars, leaving about 1/2 inch headspace.
   • Wipe jar rims with a clean, damp cloth to remove any spills.
   • Place lids and rings on jars, screwing them down until they are finger-tight.

4. Process the jars in a boiling water bath:

   • Fill a large pot with enough water to cover the jars by at least 1 inch.
   • Bring the water to a rolling boil.
   • Carefully place the filled jars in the boiling water bath using a jar lifter.
   • Process the jars for 20 minutes (for pint jars) or 25 minutes (for quart jars) at a rolling boil.
   • Important: Ensure the jars are fully submerged in the water.

5. Remove and cool:

   • After the processing time, carefully remove jars from the boiling water bath using a jar lifter and place them on a clean, dry towel.
   • Allow the jars to cool completely, undisturbed, for at least 24 hours. You should hear a "popping" sound as the lids seal.

Step 4: Checking for Seals and Storage

1. Once cool, gently press the center of each lid to check for a tight seal. The lid should not move or depress.
2. Store your canned apple pie filling in a cool, dark, and dry place.

Tips:

• Flavor Variations: Experiment with different spices like nutmeg, ginger, or cardamom to create unique flavor profiles. You can also add a pinch of vanilla extract for a touch of richness.
• Freezing: If you prefer not to can, you can freeze the apple pie filling in airtight containers for up to 3 months.
• Use within a year: While canned pie filling can last for several years, it's recommended to use it within a year for optimal freshness.

Enjoy the sweetness of homemade apple pie any time of year!