You always hear of people canning peaches, and meats, jams or jellies, but I never heard of canning apple pie filling until a woman at my church suggested it. So I rushed home, excited to have something new to can.
Everyone has their own special recipe for baking their delicious apple pies so my advice would be stick to what you know or if you would like to try my recipe to see how you like it please feel free. You can always go stock up on canned apple pie filling, but I think in the long run, making your own is always better and might even save you some money. One of my favorite things about canning apple pie is when the kids come home from school, or the husband comes home from work and they rush to the kitchen expecting to see an apple pie ready to eat. Then they round the corner and find that the kitchen looks like a tornado hit it. My daughter always moans, ” I am NOT cleaning this up mom!” Then I open the oven and she sees the pie and starts helping lol. Kids are great. 🙂 So back on topic now, here are the things you will need:
- 4 1/2 cups white sugar, or 3 cups white sugar and 1 1/2 cups brown sugar. Which ever you prefer.
- 1 1/2 cups clear gel. This is used instead of corn starch as CS has been proven un-safe for canning recipes. Clear gel is not to be confused with sure gel. They are not the same thing.
- 1 tablespoon + 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon clove (optional)
- 1/4 teaspoon allspice
- 2 teaspoons salt
- 10 cups of water
- 3 tablespoons lemon juice
- 6 pounds of apples*
*Using the right kind of apples is important when it comes to the flavor of the pie. A crisp, tart apple such as Jonagold, Empire, Rome, Macintosh, or Granny Smith is important to attain proper flavor. I personally would never use Red Delicious, it is strictly an eating apple. Directions: While putting together the ingredients, begin sterilizing your jars, rings and lids.
- In a large pan, mix sugar and spices in 8 cups of hot water; stir until it is dissolved and then place over low heat. Bring to a slow boil and cook until thick like syrup.
- Mix 2 cups of water, 3 tablespoons lemon juice and clear gel; set aside.
- Peal, core and slice your apples. This is much easier and less time-consuming with an apple slicer.
- After you have the apples peeled, sliced and cored, pack apples into hot sterile jars leaving an inch of head space.
- Bring sugar mix to a boil and cook until thick like syrup. As it begins to boil, whisk in the water/lemon juice/clear gel mix. Whip/stir quickly until there are no white lumps.
- Once the lumps are gone, ladle over your apples leaving 1/2 inch head space.
- Using a plastic knife or utensil, remove air bubbles from jars. (Metal can make the jars bust during processing.)
- Place rings and lids on jars and put in a water bath processor for 20 minutes.
- Using your jar tongs, remove the jars from the canner and place on a dry dish towel to cool. Allow to cool for several hours before checking the seals. You should hear the little ping when they do seal. That’s it! 🙂