How To Can Apple Pie Filling

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Here’s the version I did this year using the Clear Jell®. It makes 4 quarts or 7 pints of apple pie filling.

Apple Pie Filling (Adapted from Ball Complete Book of Home Preserving *affiliate link)

12 cups sliced, peeled, and cored apples

2 3/4 cups raw sugar

3/4 cup Clear Jel, 1 lb. (affiliate link)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

3 3/4 cups water

1/2 cup lemon juice

Place peeled, cored, and sliced apples in boiling water for 1 minute, working 6 cups of apples at a time. Blanching keeps apples from becoming mushy when canning. With a slotted spoon, place apples in a bowl and cover.

In a large stainless steel pot, combing sugar, ClearJel®, spices, and water. Bring to a boil over medium-high heat (don’t use a hard boil), stirring constantly, and cook until it thickens and bubbles. Add lemon juice and boil for 1 minute, constantly stirring. Removed from heat and fold in apples.

Ladle into warm prepared jars. Wide mouth work best for this recipe, but narrow can be used. Leave 1 inch headspace, run a spatula down the inside of the jars to remove air bubbles. Wipe rim with a damp clean towel. Center lid and screw bands down until tight.

Place jars in pressure canner and process at 5 lbs of pressure for 13 minutes or in a hot water bath for 25 minutes.

I have to confess, I licked the side of the syrup pot before washing. We have to taste test right? It was soooo good.

When ready to bake your pie, pour one quart apple pie filling into pastry lined pie plate(my grandmother’s flaky pastry recipe that takes less than 15 minutes to make)  Place your top crust, cut slits for steam escape, crimp edges, and bake at 400 degrees for 50 minutes.

What’s your favorite apple or dessert?

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