Apple Pie Filling Canned Or You Can Freeze It Food

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CANNED APPLE PIE FILLING



Canned Apple Pie Filling image

This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.

Provided by rhonda

Categories     Desserts     Pies     Apple Pie Recipes

Yield 56

Number Of Ingredients 9

4 ½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples

Steps:

  • in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
  • Sterilize canning jars, lids and rings by boiling them in a large pot of water.
  • Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
  • Fill jars with hot syrup, and gently remove air bubbles with a knife.
  • Put lids on and process in a water bath canner for 20 minutes.

Nutrition Facts : Calories 96.7 calories, Carbohydrate 25 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 85 mg, Sugar 21.1 g

FREEZER APPLE PIE FILLING - OAMC



Freezer Apple Pie Filling - OAMC image

This is a wonderful apple pie filling that you make in the fall when apples are in abundance. During the winter months, just pull a package of pie filling from the freezer, defrost, and pour into your favorite pie crust. This makes enough filling for 4 pies.

Provided by KelBel

Categories     Pie

Time 1h

Yield 4 pies, 32 serving(s)

Number Of Ingredients 8

16 cups apples, peeled and thinly sliced
4 tablespoons lemon juice
4 cups white sugar
1 cup cornstarch
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
8 cups water

Steps:

  • In a large bowl, toss apples with lemon juice and set aside.
  • Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
  • Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
  • Ladle into 4 freezer containers or gallon freezer bags, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
  • Seal and freeze. Can be stored for up to 12 months.
  • You can also make pies right away.

APPLE PIE FILLING - CANNED OR YOU CAN FREEZE IT!



Apple Pie Filling - Canned or You Can Freeze It! image

This is such a handy recipe to have during apple season! This filling is AMAZING! Just can a bunch of apple pie filling and those apple pies for Thanksgiving and Chrstmas will take you no time at all. Just make a crust and bake! It also works great for cobbler, or just heated up with some vanilla ice cream. Just a note: If you are baking an apple pie with this canned pie filling, bake it at 425 degrees for 15 minutes, reduce heat to 325 degrees and bake for another 40 minutes. The apples are already cooked.

Provided by Sarah in New York

Categories     Low Protein

Time 50m

Yield 6 quarts, 6 serving(s)

Number Of Ingredients 9

6 lbs apples (tart work best)
4 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup cornstarch
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
3 drops yellow food coloring

Steps:

  • Steralize 6 quart jars if canning by washing them with soap and water and putting them in the oven at 215 degrees for a minimun of 15 minutes. They can stay in the oven until you are ready to take them out.
  • Peel, core and slice apples. (Leave slices about 1/2 inch thick).
  • Combine sugar, cinnamon, nutmeg, cornstarch and salt in large pot.
  • Add water and cook on high heat, stirring frequently at first and then constantly until it boils. Let it boil for about a minute, at this point it should be nice and thick.
  • Stir in lemon juice and food coloring.
  • Pack apples in hot jars and fill jars with sauce just to the bottom rung of the mouth of the jar. I use a wooden spoon to push the apples down. DO NOT FILL THEM ANY HIGHER! THEY WILL EXPLODE!
  • Yes, it happened to me! :(.
  • Process jars in hot water bath for 20 minutes or freeze however you want to.

ROSY CRABAPPLE OR APPLE PIE FILLING - (FREEZE OR CAN)



Rosy Crabapple or Apple Pie Filling - (Freeze or Can) image

This excellent recipe was passed to me along with a pail of the smaller apple crabs. It works great with the fall apples too - especially those not requiring peeling ... works well with any baking apple. I use this with the larger fall apples - some of which do require peeling. When dealing with large quantities of the fall apple crop I double and triple this, refrigerating while preparing pastry using recipe#89861 - soon have an assembly line going. In short order have pies prepared then go on to making and freezing pie filler for the winter months with the rest of the apples. This does freeze well.Have canned a good many jars but find freezing gives me an equally good product with far less work.

Provided by Gerry

Categories     Dessert

Time 19m

Yield 1 pie

Number Of Ingredients 7

6 cups of sliced unpeeled crabapples or 6 cups fall apples
1/3 cup water (I use 2/3 cup of water)
1 cup sugar
1 tablespoon flour
1 1/2 tablespoons lemon juice (I usually use Realemon)
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
1/4 teaspoon salt (optional)

Steps:

  • In large pot steam sliced apples 1- 2 minutes.
  • Cool 1- 2 minutes.
  • Add the rest of the ingredients and pie filler is ready to use.
  • Hint When dealing with large quantities of apples I prepare double and triple batches of the pie filler, cool and set into the fridge while preparing the pastry.
  • I find using the recipe 'Lemon Tang Pastry' which was passed to me as no-fail pastry works so very well making the preparation of pies for the freezer a snap.
  • Time depends on how fast you can prepare the apples, those with experience do get throught prep time quickly!

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