Canning Apples for Pie Filling: A Deliciously Easy Guide
Whether you're a seasoned canner or a kitchen newbie, making your own apple pie filling is a rewarding and delicious way to preserve the flavors of fall. This simple guide will walk you through the process, ensuring your pantry is stocked with homemade goodness.
Choosing the Right Apples
- Tart Varieties: For a classic pie filling, choose tart apples like Granny Smith, Honeycrisp, or Pink Lady. They'll offer a balanced sweetness and tang.
- Sweet Varieties: If you prefer a sweeter pie, consider adding in some sweeter apples like Fuji, Gala, or Braeburn.
- Mix and Match: Don't be afraid to experiment with different apple combinations! The key is to achieve a balance of flavors and textures.
Equipment You'll Need:
- Canning jars: Use pint-sized jars for pie filling.
- Canning lids and rings: Make sure your lids are new and your rings are clean.
- Canning pot: A large pot that's deep enough to hold the jars submerged in water.
- Jar lifter: To safely move hot jars.
- Measuring cups and spoons: For precise ingredient measurements.
- Large pot or Dutch oven: For preparing the apple mixture.
- Potato masher: To break down the apples for a smoother filling.
- Funnel: For easily filling the jars.
The Recipe:
Yield: Approximately 6 pints of pie filling.
Ingredients:
- 8 lbs apples, peeled, cored, and sliced
- 2 cups granulated sugar
- 1/2 cup lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions:
- Prepare Jars: Wash jars, lids, and rings in hot soapy water. Sterilize the jars in a boiling water bath for 10 minutes. Keep the lids in hot water until ready to use.
- Combine Ingredients: In a large pot or Dutch oven, combine the apples, sugar, lemon juice, cinnamon, nutmeg, and salt. Bring to a boil over medium heat, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Mash and Process: Use a potato masher to break down the apples to your desired consistency.
- Fill Jars: Carefully pour the hot filling into the sterilized jars, leaving 1/2 inch headspace at the top.
- Wipe Rims: Wipe the jar rims clean with a damp cloth. Place the hot lids on top and screw on the rings. Don't overtighten the rings.
- Process in Water Bath: Place the jars in a canning pot, ensuring they're submerged in water by at least 1 inch. Bring the water to a boil and process for 20 minutes.
- Remove and Cool: Carefully remove the jars from the water bath and place them on a clean towel to cool completely. Listen for the jars to "pop" as they seal.
Tips for Success:
- Use fresh apples: Choose apples that are firm and free of blemishes.
- Don't overfill jars: Leaving proper headspace prevents the jars from exploding during processing.
- Process according to your altitude: Adjust processing times based on your altitude.
- Store in a cool, dark place: Once the jars have cooled, store them in a cool, dark place for up to a year.
Enjoy your homemade pie filling! It's perfect for using in pies, crisps, cobblers, and more.
