Canning 101 for January 2013-Apple Pie Filling
I love to have this super simple, yet very delicious pie filling on my pantry shelf! It’s easy to can up, and makes for easy, scrumptious desserts in a snap! Apple Pies, Crisps, and Dump Cakes in minutes! Whats’ not to love?!
I am trying to can one recipe a month (minimum!) in good quantity, to stock the pantry shelves, teach my children the art of canning and have shelf stable (delicious) foods on hand, at the ready. This helps me utilize sales, and in season foods at the best in price for my family. Join me this month as we can up Apple Pie Filling!
Apple Pie Filling
18 cups baking apples, peeled & sliced (about 6 lbs.)
1/4 cup lemon juice
4 cups brown sugar
1 cup cornstarch
2 tsp. ground cinnamon
1 tsp. salt
¼ tsp. ground nutmeg
8 cups water
In a large bowl mix the apples together with the lemon juice to keep
them from browning. Set aside. In a large pot combine brown sugar,
cornstarch, cinnamon, salt and nutmeg. Add water and bring to a boil
over medium heat, stirring constantly. Boil for two minutes, it will start to thicken up.
Add your apples (you may want to drain off some of the lemon juice, I do but I
know some folks think it adds a nice flavor) and return to a boil. Reduce heat,
cover and simmer until apples are tender, about 6-8 minutes. Don’t forget to stir OFTEN–you don’t want this to burn! 
Have your canner, quart jars and lids hot and ready. Pack each jar with the filling to ½ inch from the top.
Process in water bath for 20 minutes. Makes about 5 – 6 quarts! Carefully remove your jars from the canner. Set your jars on a towel, on the counter or a table for 24 hours–then line your pantry shelf!
Enjoy–you’ve just made it so simple for yourself to have a homemade dessert ready in minutes for your family, to take to a family in need, or that last minute congregation gathering!
~Lisa
Posted: Tuesday, January 15th, 2013 @ 9:12 am
Categories: Frugal Homestead, Homestead Kitchen, Homestead Simplicity!, Musings from our Homestead to yours!, The Homestead Pantry.
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January 15th, 2013 at 6:11 pm
We do almost the same thing. We do it slightly different though. We make up the syrup out of the cornstarch, sugar and water and heat until it is thickened up as much as we want. We put the raw, sliced apples in the jars, filling them up to 1/2″ or a little less, then we pour the syrup over them, seal and process same as you. We could add the spices to make it taste even better I am sure, but this is the recipe my MIL gave me and it works for all fruits and keeps us from having to coo the fruit before hand since it is getting cooked in the water bath and in the pies or whatever dessert you make. Just is one less step really and the less work the better in my books. That way I can do more up in less time.
Adele