So far this week I have shown you how I made applesauce and crockpot apple butter out of the apples my in-laws gave us. Today I am sharing another canning recipe and this one is super yummy, apple pie filling.
Apple pies take a lot of work to make but are so delicious. Why not do all of the work for 7 pies at once and only have to make the crusts when you want apple pie? Here’s how.
Peel and slice a bunch of apples. You will need enough to fill 7 quart jars. I used my mom’s apple peeler/corer/slicer tool and that made the job a little easier.
To prevent the apple slices from turning totally brown I put them in a water and lemon juice solution until I had enough.
For this recipe I used Granny Smith apples that were nice and tart.
I drained the water off of the apples and then filled the jars to just below the neck. I tapped the jars gently to allow the apple slices to settle.
Don’t worry if your slices are a little brown, they will still taste good.
In a large pot combine 4 1/4 cups of sugar, 1 cup of cornstarch, 2 teaspoons of cinnamon, 1/4 teaspoon of ground nutmeg, 1 teaspoon of salt, and 10 cups of water. Mix thoroughly with a whisk.
Bring the mixture to a boil and cook until thick. Add 3 tablespoons of lemon juice.
Ladle the hot filling mixture into the jars, dividing it evenly amongst the jars, using a canning funnel. Do not overfill the jars. Fill just to the neck, 1/2 - 1 inch below the top.
Wipe the rims of the jars with a damp paper towel, add canning lids (that have been simmering in a pan of water) and canning rings, and place jars in a water bath canner.
Process the jars in the canner for 25 minutes after the water has reached a rolling boil. (For more detailed instructions on using a water bath canner check out my post on canning tomato sauce.)
When you are ready to make a pie line a pie pan with an unbaked pie crust, add canned filling, and top with another pie crust. Bake in a 425 degree oven for 40-45 minutes, or until crust is golden and the filling is bubbling.
- Enough peeled and sliced apples to fill 7 quart jars
- 4¼ cups Sugar
- 1 cup Cornstarch
- 2 tsp. Cinnamon
- ¼ tsp Ground Nutmeg
- 1 tsp. Salt
- 10 cups Water
- 3 Tbsp. Lemon Juice
- Combine the sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large pot.
- Mix thoroughly with a whisk.
- Bring the mixture to a boil and cook until thick.
- Add the lemon juice.
- Remove from heat.
- Ladle the hot filling mixture into the jars, dividing it evenly amongst the jars, using a canning funnel.
- Wipe the rims of the jars with a damp paper towel, add canning lids (that have been simmering in a pan of water) and canning rings, and place jars in a water bath canner.
- Process the jars in the canner for 20 minutes after the water has reached a rolling boil.
- When you are ready to make a pie line a pie pan with an unbaked pie crust, add canned filling, and top with another pie crust.
- Bake in a 425 degree oven for 40-45 minutes, or until crust is golden and the filling is bubbling.
