Canned apple pie filling is a versatile ingredient that can transform any dish into a sweet delight. Whether you’re in the mood for a quick dessert or a comforting breakfast, these recipes are sure to inspire. From classic pies to creative takes on pancakes and turnovers, discover how this pantry staple can bring a touch of autumn to your table all year round.
Steps
- Gather all your ingredients together before starting the preparation process.
- In a large saucepan, combine the sugar, cooking starch, cinnamon, and nutmeg. Stir in water and salt until well combined.
- Heat the mixture to a boil, stirring constantly until it becomes thick and bubbly, then remove from heat. Stir in the lemon juice and food coloring if desired.
- Sterilize your canning jars, lids, and rings by boiling them in a large pot of water. Meanwhile, peel, core, and slice the apples.
- Carefully pack the apple slices into the hot sterilized jars, ensuring you leave about a 1/2 inch of space at the top.
- Pour the hot syrup over the apples in the jars, and use a knife to gently remove any air bubbles.
- Secure the lids on the jars and process them in a water bath canner for 25 minutes to ensure proper sealing.
- Allow the jars to cool and store them for later use in pies or other desserts.
Ingredients
- 4 ½ cups granulated sugar
- 1 cup preserving starch, such as ClearJel
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 10 cups water
- 2 teaspoons salt
- 3 tablespoons lemon juice
- 2 drops yellow food color (optional)
- 6 pounds apples
Nutritional Values
Calories: 5432 | Total Fat: 0g | Sodium: 4760mg | Total Carbohydrate: 1400g | Dietary Fiber: 56g | Total Sugars: 1176g | Protein: 0g | Vitamin C: 168mg | Calcium: 280mg | Iron: 0mg | Potassium: 3024mg
FAQ
- Can I use a different type of starch if I don’t have ClearJel?
- ClearJel is specifically recommended for canning because it maintains consistency during heating and cooling. Using other starches, like cornstarch, might not yield the same results and could affect the safety and texture of the filling.
- How many jars does this recipe make and how much filling is needed for one pie?
- This recipe produces enough filling for seven quart jars. Typically, you would need about two quarts of this filling to make a 9-inch apple pie.
- Why is the food coloring optional?
- The yellow food coloring is optional and mainly used to enhance the visual appeal of the filling. If you prefer a more natural look, you can leave it out without affecting the flavor.
- What is the purpose of the lemon juice in the recipe?
- Lemon juice adds a slight acidity, which helps to preserve the flavor and color of the apples. It also contributes to the overall balance of the filling’s taste.
- Can I skip the water bath canning process?
- The water bath canning process is crucial for properly sealing the jars and ensuring the filling is safe for long-term storage. Skipping this step could lead to spoilage or food safety risks.
Tips
- Use ClearJel or another cooking starch suitable for preserving instead of cornstarch to ensure your filling maintains the desired consistency during storage.
- Ensure that your canning jars, lids, and rings are properly sterilized by boiling them in a large pot of water. This step is crucial for preventing contamination and ensuring the long-term preservation of your apple pie filling.
- When packing the sliced apples into the jars, leave about a 1/2 inch of headspace to allow for expansion during processing and to ensure a proper seal.
- After filling the jars with the hot syrup, gently remove any air bubbles using a knife to avoid any pockets that could affect the preservation quality.
Equipment
- Water bath canner
- Canning jars (quart size)
- Canning lids and rings
- Apple peeler/corer/slicer
- Large pot (if not already owned for sterilizing jars)
- Canning funnel
- Jar lifter
- Bubble remover tool
