Homemade Apple Pie Filling: Ready to Can for Delicious Pies All Year Long
Love the taste of homemade apple pie but hate the hassle of making it from scratch every time? Canning your own apple pie filling is a fantastic way to enjoy that warm, cinnamon-spiced goodness whenever the mood strikes!
Here's what you'll need:
Ingredients:
- 8 cups (about 6 pounds) peeled, cored, and sliced apples (use a variety like Granny Smith, Honeycrisp, or Gala)
- 1 1/2 cups sugar
- 1/4 cup lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup water
Equipment:
- Large pot
- Measuring cups and spoons
- Canner (water bath or pressure canner)
- Canning jars (pint or quart size)
- Jar lids and bands
- Lid lifter
- Jar tongs
- Ladle
- Wide-mouth funnel
- Clean dish towels
- Magnetic lid lifter
Instructions:
1. Prepare Your Jars and Lids:
- Wash your jars, lids, and bands in hot soapy water and rinse thoroughly.
- Sterilize the jars by boiling them in a canner filled with water for 10 minutes.
- Place the lids in a small saucepan, cover with water, and bring to a simmer. Keep the lids in the simmering water until ready to use.
2. Make the Filling:
- In a large pot, combine the sliced apples, sugar, lemon juice, cinnamon, nutmeg, salt, and water.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the apples are tender and the mixture has thickened.
3. Can the Filling:
- While the filling simmers, prepare your canner according to the manufacturer's instructions.
- Use a ladle to fill the hot, sterilized jars with the hot apple pie filling, leaving 1/2 inch of headspace.
- Use a clean, damp cloth to wipe the rims of the jars clean.
- Place the hot lids on the jars, and screw on the bands firmly, but not too tightly.
- Place the filled jars in the canner, ensuring they are covered with at least 1-2 inches of water.
- Bring the water in the canner to a boil, then process the jars for 20 minutes (for pint jars) or 25 minutes (for quart jars).
4. Cool and Store:
- Carefully remove the jars from the canner using jar tongs and place them on a clean, dry towel to cool completely.
- As the jars cool, you should hear the lids "pop" as they seal.
- Once cool, check to ensure the lids are properly sealed by pressing on the center of each lid. If the lid doesn't flex, it's sealed.
- Store the sealed jars in a cool, dark, and dry place for up to a year.
Tips for Success:
- Use a variety of apples. Mixing tart and sweet varieties will give you a balanced flavor.
- Don't skip the lemon juice. It helps to prevent the apples from browning and adds a bright tang to the filling.
- Make sure the filling is hot before canning. This ensures that all the bacteria is killed.
- Process the jars according to the recommended time. This will ensure the filling is properly sealed and safe to eat.
Enjoy your homemade apple pie filling all year round! Just thaw it in the fridge overnight and use it to make delicious pies, crumbles, crisps, and more.
