Canned Apple Pie Filling

Canned Apple Pie Filling

Take advantage of the fall apple season with canned apple pie filling perfect for baking apple pies year round. One of the best ways to preserve apples and ensure you have them available for making pies and other desserts is to can them as soon as they’re harvested. Canning freshly picked apples, locks in the flavors, so you and your family can enjoy baking with them until the next apple harvest.

Ways to Use Canned Apple Pie Filling

Not only can you make apple pies with your canned apples, you can enjoy apple fritters, cobblers, dumplings, cakes, cinnamon apple breads, apple crisps, strudels and other scrumptious desserts.

3 Best Apples for Canning

Three of the most popular apple varieties used for  canned apple pie filling are:

  • Granny Smith Apples: Perhaps the most popular apple pie choice, Granny Smith apples are crisp and holds its shape when baked or cooked. It has a tart flavor that can be easily sweetened.
  • Fuji Apples: This apple is large and firm, making it a good choice for apple pie filling.
  • Gala Apples: Many people prefer this apple since it has a nice texture and a very sweet flavor.

Canning Tools Needed

  • Canning tool kit (available in 4 to 7 or more pieces)
  • 7 Quart jars with lids and rings
  • Canning water bath with rack 
  • Large stock pot
Canned Apple Pie Filling

Preserve the fall apple harvest with this great apple pie filling recipe for canning.

Author: Crabby Housewife
Ingredients
  • 6 pounds Apples
  • ½ cup Clear Gel canning starch (don’t use cornstarch according to
  • 5 cups Water
  • 5 cups Apple juice (depending on taste)
  • 4 ½ cups Sugar, granulated
  • ¼ tsp Nutmeg, ground
  • 2-3 tsp Cinnamon, ground
  • 1 ¼ tsp Salt
  • 3 tbls Lemon juice (peeled, cored and sliced)
Instructions
  1. Pour warm water into the water bath (without the rack) until it is half full. Turn the burner onto high and bring the water to a boil and then turn to medium until five minutes before you begin to fill the jars with apples. At that time, you’ll return the range to high so the water comes to a boil once more.

  2. Sterilize jars either in a dishwasher or by boiling in water for 10 minutes.
  3. Wash lids and rings. Rinse well and place in pan f warm water, not boiling.
  4. Before you peel and slice apples you want to create a syrup for the filling.
  5. In a large stock pot, add water, apple juice, sugar, cinnamon, salt, nutmeg and Clear Jel. Stir over low heat until mixed well. Bring to a boil and continue to stir as the syrup thickens. Remove from heat and add lemon juice. Stir to mix lemon juice into mixture.
    peeling apples
  6. Wash apples (not with soap), peel, core, and slice apples as you wish them to appear in a piece. Some people prefer diced apples to sliced. The aesthetics are better with sliced pieces of apple.
  7. Pack Jars with Apples: Using a funnel and ladle (part of canning kit) pack the jars with apple slices.
  8. If you choose to use your hands to pack apples, wear a pair of plastic disposable gloves.
  9. Use the bubble remover tool to assist in packing the apples.
  10. Leave a headspace of ½”.
  11. Fill Jars with Syrup: Using the ladle, carefully add the hot syrup mixture to the ½” headspace.
  12. Insert the bubble remover tool that came with the kit to release air bubbles. Move the tool around the jar.
  13. Add Lids and Rings: Remove funnel and with dampened paper towel clean the jar rim to remove any pie filling to ensure the lid fits snuggly to the jar.
  14. Use the magnet lid lifter to place the lid on the jar followed by the ring.
  15. Tighten the ring just enough for it to be snug. Don’t twist the ring too tight or the jar contents can overflow. Repeat until all jars are filled.
    water bath
  16. Place Jars in Water Bath: Set the jar rack into the water bath or fill the rack with the jars of apple filling and then lower the rack into the boiling water.
  17. The water in the water bath will be displaced by the jars, so you may need to remove some of the water.

  18. You want the tops of the jars to be covered with at least 2” to 3” of water.
  19. Set the timer for 25 minutes.
  20. Spread a towel onto the counter where you will place the jars to cool.
  21. When time is up, turn off the range and remove the rack using potholders.

  22. Using the jar lifter, remove each jar and set on top of towel, leaving 2” to 3” between the jars.
  23. Ping Sound: Don’t move the jars for 24 hours. You will begin to hear the familiar ping as the lids start to seal.

  24. After 24 hours and the jars have cooled, it’s time to test the seals on the jars. Press down on the center of the lid. If the lid gives, the jar isn’t sealed. If the lids don’t give, you have a solid seal.

  25. You can always reprocess unsealed jars or simply place in the refrigerator to use within a week.
  26. Remove the rings and store jars until needed.
Recipe Notes
  • It takes 1 quart of apple pie filling for a 9” shallow pie shell and almost 2 quarts for a 9” deep dish pie.
  • The canned apple pie filling will last approximately 3 years.
  • Many older recipes call for cornstarch, but the newest USDA guidelines recommend using Clear Jel® canning starch. This canning starch is believed to be much safer than plain cornstarch. Don’t confuse it with Sure Jell which is used to set fruit jams and jellies.

 

photos: pexels, wikimedia, ilovebutter 

 

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AuthorSally Painter

"Everyone can have a beautiful home decor. It just takes a little creativity," says author and freelance writer Sally Painter. This former commercial and residential designer is also a Feng Shui practitioner and believes that, "Everything you choose to put in your home should resonate with you emotionally. If it doesn't - get rid of it!"