This home canned apple pie filling is perfect not only in a flaky homemade pie crust, but try it over vanilla ice cream, or on top of a German pancake topped with whipped topping. Enjoy!
Ingredients
12 cups sliced peeled cored apples
2 ¼ cups sugar
¾ cup ClearJel (I used Cornaby’s Thick Gel)
1 ½ tsp ground nutmeg
1 ¼ cups cold water
2 ½ cups unsweetened apple juice
½ cup lemon juice
Directions
- Prepare canner, jars, and lids.
- In a large pot of boiling water, working with 6 cups at a time, blanch apple slices for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
- In a large stainless-steel saucepan, combine sugar, thicken agent, cinnamon, nutmeg, water and apple juice. 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 pie filling into hot jars, leaving 1 inch headspace. You will definitely need 1 inch headspace with this. Remove air bubbles and adjust headspace, if necessary, by adding more filling. Wipe rim. Center lid on jar. Screw band down to fingertip tight.
- Place jars in canner, ensuring they are completely submerged in the water. Bring to a boil and process for 25 minutes. Remove canner lid. Wait 5 minutes, then remove jars to the counter. Let set 12 hours then remove rings, check seals, label, and store in a cool dark place.
If you would like step by step instruction, check out my video on making this beautiful apple pie filling (click here). This recipe is also found in the Ball Complete Book of Home Preserving pictured here. I have found a lot of really great canning tips and recipes in this book. I hope this inspires you to try something new this year! Happy Canning!
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