Canning Apple Pie Filling Food

CANNING APPLE PIE FILLING

Steps:

• Prepare a water bath canner, canning jars and lids.
• Peel, core and slice apples. Splash lemon juice on the slices as you go to prevent browning (you'll still need a full 1/2 cup of lemon juice to add to the filling at the end, even though some is used here).
• In two batches of 6 cups each, blanch apple slices in a small amount (roughly 1 quart) of boiling water for 1 minute. Strain apple slices and keep them covered and warm while you prepare the filling.
• Mix all remaining ingredients EXCEPT LEMON JUICE in a large saucepan. Bring to a boil and then add the lemon juice. Return to a boil and cook for 1 minute.
• Add in the hot blanched apple slices and stir to incorporate them.
• Fill canning jars (quarts or pints), leaving 1 full inch of headspace. Be careful to remove air bubbles and adjust headspace before capping with 2 part canning lids.
• Adjust lids to finger tight and process in a water bath canner for 25 minutes. Turn off the canner and allow the jars to sit for 5 to 10 minutes before removing them.
• Allow the jars to cool to room temperature before checking seals. Store any unsealed jars in the refrigerator and use within 2 weeks. Sealed jars will keep in the pantry for up to 18 months (possibly longer).

CANNED APPLE PIE FILLING

Steps:

• Use firm crisp apples, such as golden delicious, Rome or other apples of similar quality.
• Wash, peel and core the apples. Slice them about 1/2 inch wide and place in water containing ascorbic acid to prevent browning. Blanch 2 quarts at a time for 1 minute in boiling water. While blanching other apples, keep ones already blanched in covered pot to keep warm.
• Combine the sugar, clear gelatin and cinnamon in large pot with the water and apple juice, food coloring and nutmeg. Stir and cook on medium high heat until the mixture thickens and begins to bubble.
• Drain the apple slices from the water, reserving water.
• Add lemon juice to water mixture and boil 1 minute more. Fold in the apple slices immediately and fill jars with mixture. Clean the rims and seal the jars.

CANNED APPLE PIE FILLING

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.

HOME-CANNED APPLE PIE FILLING RECIPE

Steps:

• Mix first five ingredients together in a large stock pot.
• Stir in water and bring to a boil over medium heat.
• Add apples and lemon juice. Stir well.
• Fill clean jars leaving half an inch of headspace.
• Wipe rim of each jar before capping with new lids, and clean rings.
• Process in a water bath canner for 25 minutes.
• 1 quart jar fills a 9" pie shell.
• Makes 14 quarts.

HOW TO MAKE APPLE PIE WITH APPLE PIE FILLING

Steps:

• Preheat the oven to 425.
• Line a 9" pie plate with one of your pie crusts, set the other to the side. (Do not crimp the edges of the pie yet)
• Pour the apple pie filling into a medium sized bowl. Be sure to scrape the side of the can with a rubber spatula to get all of the filling out.
• Using your rubber spatula, gently mix the lemon juice and ginger into the apple pie filling.
• Once well incorporated, pour the pie filling into the pie crust that is in the pie plate.
• Use the other pie crust and lay it over the surface of the apple pie filling, centering it so that the edges come together.
• Make your fingers damp with a little water and crimp the edges of the pie together by pinching them to make a fluted design. If you aren't sure how to do this, you can instead use the tines of a fork to mash the two pie crusts together.
• Use a sharp knife to cut slits in the pie crust
• Using a pastry brush, the back of a spoon or even a barbecue brush paint the top crust with the egg white completely.
• Place on the center rack of the oven and bake for 40-45 minutes until the crust is golden brown and the pie filling appears to be bubbling. You will want to place a baking sheet below your pie to catch any drips while it is baking.
• Remove from the oven and allow to cool well before serving.

APPLE PIE FILLING

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 in a bowl; 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 5 freezer containers, 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.

CANNED APPLE PIE FILLING

Steps:

• Prepare boiling water canner. Heat (7 each) pint glass preserving jars with lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine sugar, ClearJel, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.
• Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
• Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

APPLE PIE FILLING

Steps:

• In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes. , Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months.

HOMEMADE APPLE PIE FILLING

Steps:

• Blanch apple slices by dipping them in a large pot of boiling water for 1 minute. Drain set aside.
• Combine sugar, clear jel, cinnamon, and nutmeg (if using) in a large pot. Whisk in the cold water and apple juice. Set over medium high heat and cook, stirring almost constantly, until mixture thickens and begins to boil.
• Add the bottled lemon juice and cook for 1 minute. Remove from heat. Mixture will be very thick.
• Add the blanched apples to the mixture and immediately ladle into hot sterilized jars, leaving 1 inch headspace at the tops of the jars. Remove air bubbles with a long knife or thin spatula. Wipe rims and cover with lids and ring bands.
• Process in a large pot of boiling water for 25 minutes (see notes for high altitude processing time). Make sure jars are completely covered by the water and water is at a rolling boil for the entire processing time.
• Let jars cool and ensure lids have sealed (lids should not bounce back when pressed). Store any unsealed jars in the fridge and use within a few weeks.
• To bake a pie, simply pour it into a prepared pie shell. Bake at 400°F until filling is bubbling and crust is golden brown.