Now that apples are in season I’ve been buying them by the bag at our local fruit and veggie market. I’ve made all kinds of cakes, cupcakes, applesauce, and everything else I could think of but I wanted to make sure I canned some apples so I could enjoy them all year long. The recipe I’ve been dying to make is for apple pie filling.
Apple Pie Filling (from Ball’s Complete Book of Home Preserving)
12 c. peeled, cored, thinly sliced apples
2 3/4 c. sugar
3/4 c. ClearJel
2 t. cinnamon
1 t. nutmeg
1 1/4 c. cold water
2 1/2 c. unsweetened apple juice
1/2 c. lemon juice
2. In a large saucepan combine the sugar, ClearJel, cinnamon, nutmeg, water, and apple juice. Bring to a boil, stirring constantly, and cook for 1 minute. Add in the lemon juice and boil for an additional minute. Remove from heat and fold in apple slices.
3. Ladle the hot pie filling into hot jars, leaving 1 inch of headspace. Remove the air bubbles and adjust the headspace. Wipe the rims and put on the lid. Tightened the screwband to fingertip tight.
4. Put the jars in a boiling water canner for 25 minutes. Remove the canner from heat and let sit for 5 minutes. Remove jars and let cool for 12 hours. Check seals and store in a cool place.
Makes 7 pints.