Canned Apple Pie Filling

Ingredients

4 ½ cups white sugar
1 TB + 1 tsp ground cinnamon
½ tsp ground nutmeg
1/4 tsp clove
1/4 tsp allspice
2 teaspoons salt
10 cups water, divided
1 cup cornstarch
3 tablespoons lemon juice
6 pounds Jersey Fresh apples – we used Rome

Steps

20m prep time / 45m cook time

NOTE: time listed above does not include time needed to sanitize jars. This recipe makes 6 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 6 one quart canning jars, with rings and lids.

1. Sanitize the jars and lids: put rack and jars in the pot, fill with hot water to cover with 1 inch. Bring to a boil and boil for 10 minutes. Leave jars in hot water until ready to fill. Prior to filling, remove carefully and dry and place right side up on kitchen towel. Leave hot water in pot, for canning your jars. Place lids in a pot of simmering water for 10 minutes before filling jars.
2. In a large pan, mix sugar, cinnamon, nutmeg, clove, allspice and salt with 8 cups of water; stir till dissolved about 10 minutes and place over low heat.
3. Mix 2 cups water, 3 TBS lemon juice and corn starch and set aside.
4. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1.5 inch headspace.
5. Bring the sugar spice mixture to an almost boil, then mix in the cornstarch mixture. Stir until thickened about 5 minutes.
6. Fill jars: place funnel into jar. Using a ladle, carefully syrup into jar leaving 1” head space. Remove air bubbles with a plastic spatula, wipe the rim. Using a magnetic lid lifter, place a lid on the jar. Place rim on top and adjust to fingertip tight. Repeat for all jars.
7. Process the jars for long time storage: using the jar grabber carefully place filled jars in the large pot of hot water with rack ensuring jars are covered by 1 to 2 inches of water (you can add hot water from kettle to get to proper level). Place lid on pot. Bring water to gentle, steady boil. Boil jars for 20 minutes. Turn off heat, remove lid and let jars stand for 5 minutes.
8. Cool the jars: carefully remove the jars using the jar grabber and place on a kitchen towel or cooling rack. Let cool for 24 hours. After 24 hours, check lids for seal (lid should not flex up and down when center is pressed).
9. Label jars with 'Jersey Fresh Apple Pie Filling' & date. Store in cool, dry place.

Jersey Fresh Product(s) Used: Apples

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