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Traditional Apple Pie Filling
Makes approx. 7 pint jars or 3 quarts and 1 pint
Not only does this delicious pie filling make a great All American Apple Pie, it is a delicious addition to ice cream and can be used when making apple dumplings, apple crisp and, well, anything where cinnamon and apples apply!
Mason jars full of this delicious pie filling travel well on camping and hiking trips to use in Hoagie Campfire Pies! A truly versatile home canned good!
- ¼ cup Lemon Juice mixed with 4 cups of water – to use to prevent apples from browning
- 12 cups apples, peeled, cored and sliced (you may Golden Delicious, Fuji, Granny Smith, Jonagold, Lady or Rome Beauty apples)
- 2 ¾ cups sugar, raw granulated
- ¾ cup ClearJel
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 ¼ cups water, cold
- 2 ½ cups unsweetened apple juice
- ½ cup lemon juice – to use in the recipe creation
- In a stainless steel bowl, combine the above mentioned ¼ cup of lemon juice and water. As you are prepping the apples, plunk the slices into the lemon/water mixture to prevent from browning. When you are ready to use the apples, drain them well in a colander.
- In a large stainless steel stock pot, combine sugar, cinnamon, nutmeg, water and apple juice. Whisk in the ClearJel to evenly distribute it throughout the mixture. Bring to a boil over med-high heat being sure to stir constantly to avoid scorching. Cook until mixture thickens and begins to bubble – being sure to stir constantly!
- Add remaining lemon juice, return to a boil and allow to boil for 1 minute, stirring constantly. Set your timer. Remove from heat then drain apple slices and immediately fold them into the hot mixture. Return to heat and stir to ensure the apples are heated through.
- Ladle into hot jars being sure to leave 1” headspace. Remove any air bubbles if necessary, and readjust headspace when appropriate. Using a warm wash cloth dipped in vinegar, wipe the jar rim and screw bands well before placing the lid and ring on top of each jar. Hand tighten.
- Process quarts and pints in a water bath for 25 minutes. Remember, processing time doesn’t begin until water is at a full rolling boil!
Diane, The Canning Diva