Tuesday, October 11, 2016

Apple Pie Filling

My parents apple trees were more than plentiful this year!  When my mom offered me a few buckets, I gladly accepted them, but wasn't quite sure what to do with them.  I knew I wanted to can them somehow.  We aren't huge applesauce eaters (in fact, we still have jars left in the pantry that I canned last year!) and figured I would just can them plain and then have them on hand to use for pies, crisps, whatever.

Why not just can them so that they are ready to use in pies or crisps!?  Genius!!  So, now, all I have to do is make the crust and throw in a jar of premade filling.  Lots of time peeling, chopping and canning, but now a delicious dessert is just a few steps away!  Also, if you aren't a canner, you could easily freeze this filling instead.

(Any type of apples will work for this recipe, but I prefer a tart apple such as a McIntosh or Jonathon.)

Apple Pie Filling
Makes 6-7 quarts


6-10 lbs apples (the amount will vary depending on how small you slice and the condition of the apples)
4 cups granulated sugar
1 1/2 tsp cinnamon
1 cup cornstarch, sifted
1 tsp kosher salt
10 cups water
3 tbsp lemon juice


1.  Prepare and sterilize quart mason jars and lids and keep warm.  In a large stock pot or Dutch oven combine the sugar, cinnamon, cornstarch, salt and water over medium high heat.  Whisk frequently and bring to a simmer.  Allow to simmer for 3-5 minutes until quite thick.  Remove from heat and set aside.

2.  Start preparing the apples by peeling, coring and then slicing.  As you finish slicing the apples, place them into a warm quart jar and alternate the apples with the syrup.*  Take my advice and do not fill the liquid above the bottom ring.  It will ooze out.  Believe me.  :)

3.  Once your jars are full, seal with a canning lid and ring and place in a hot water bath.  Bring the water to a boil, cover, and process for 20 minutes.  Remove from the water, allow to cool remove bands and store. 

*If you're not canning, just fill quart or gallon sized bags with the apples and syrup and freeze.

Happy Canning!

~ Sara :)

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