Canned Apple Pie Filling
Every few years I’ll pick up a full bushel of apples to make apple sauce and apple pie filling for the canning shelves. This recipe makes a delicious caramel like syrup that goes good with tart apples.
We like to keep canned pie apples on had so that we can easily make a pie, coffee cake or cobbler. This costs less and tastes far better than the canned stuff from the store.
15-18# of apples will fill a stock pot and will make about 14 quarts.
Canned Apple Pie Filling
Ingredients
- 4 1/2 cups white sugar
- 1 cup cornstarch
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- or 1 tsp cinnamon and 2 tsp apple pie spice
- 2 teaspoons salt
- 8 cups water or apple cider
- 3 tablespoons lemon juice
- 7-8 pounds apples makes 7 quarts
Instructions
- In a large pan, mix the sugar, cornstarch, cinnamon and nutmeg or apple pie spice. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
- Sterilize the canning jars, lids and rings by boiling them in a large pot of water.
- Peel, core, and slice apples. Add the sliced apples to the hot syrup and heat through.
- Fill the jars with hot syrup and apples leaving a 1/2 inch headspace and gently remove air bubbles with a knife. If you get to the end and there is syrup left, slice some more apples to put with it.
- Process in a boiling water bath for 20 minutes.
- Makes 7 quarts.