Categories: canning
Ingredients
- apples (size will determine how many)
- 4 1/2 cups of sugar
- 1 cup corn starch
- 1 teaspoon salt
- 3 Tablespoons lemon juice
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 10 cups of water
Directions
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Step by step instructions:
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First, clean your quart jars with hot soapy water and rinse well. Make sure you have 7 jars and 7 lids and 7 rings.
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Next, I usually put my sauce pan on the stove with the 10 cups of water and put it on a medium to high heat. It will be getting hot while I am working the apples.
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To work my apples, I add some cold water to my big bowl. I also add about 1/3 cup of lemon juice to this water. Why? To keep the apples from turning brown. Wash and peel apples. Making sure to cut out all bad spots. Core the apples and slice them. ( I slice mine into the lemon water.)
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When the apples are sliced and sitting in lemon water, I finish putting the apple pie filling syrup together. To your hot water, in the sauce pan on the stove, add the sugar, cornstarch, lemon juice, salt, cinnamon and nutmeg. You must stir this mixture constantly!! Bring the syrup to a boil. I usually put my lids in water on the stove to get them hot at this time.
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Remember, step by step! Next, drain your apple slices. Pack the apple slices TIGHTLY in the quart jars. CAREFULLY ladle the apple pie filling syrup into the quart jars. You will then take your butter knife and insert between the apples and the jar. You will see that this helps the apple pie filling syrup run down into the jar. Continue adding syrup to the jar until it gets to within 1" of the jar top. This also gets rid of air bubbles in the jar.
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Dip your paper towel into the vinegar and wipe the jar lip. It must be free of the apple pie filling in order to get a good seal. Many a jar has not sealed or stayed sealed because of a dirty rim. When the rim is clean, add the lid and screw the ring on. Continue filling quarts with apple
- pie filling syrup and apples.
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My canner holds 7 quarts. I set the quarts of apple pie filling in the canner and I add almost 2 quarts of cold water to the canner. My Mirror canner calls for 5 pounds of pressure for 10 minutes. You can water bath for 20 minutes, but I prefer using the pressure canner for my apple pie filling.
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One jar makes one pie. I like this recipe. It’s great if last minute company comes and you need a dessert. You can make apple pie, apple crisp or apple turnovers with this apple pie filling. Its easy to make, easy to use. These easy step by step instructions for canning apple pie filling will have the apple lovers in your life asking for more desserts!