Apple Pie Filling RecipeMakes about 7 (16 oz) pints
In addition to the classic pie, this apple pie filling allows you to quickly make luscious desserts such as apple turnovers, apple crisp or apple dumplings.
Level of Ease:Medium
Preserving Method:Waterbath Canning
You Will Need:
- 12 cups sliced peeled cored apples, treated to prevent browning* and drained (about 12 medium)
- 2-3/4 cups granulated sugar
- 3/4 cup ClearJel® (cooking starch used for preserving)
- 1-1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2-1/2 cups unsweetened apple juice
- 1-1/4 cups cold water
- 1/2 cup lemon juice
- 7 Ball®(16 oz) pint glass preserving jars with lids and bands
- PREPARE boiling water canner. Heat jars in simmering water
until ready for use. Do not boil. Wash lids in warm soapy water and set
- BLANCH apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
- COMBINE sugar, ClearJel®, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
- LADLE hot apple pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS jars for 25 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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