This filling can also be used as is. Simply pour into a casserole dish and heat. Serve with ice cream for a quick easy treat. When canning apple pie filling you will need to use a water bath canner
Prepare Gather your canning supplies water bath canner canning jars canning seals and rings jar lifter canning funnel large pot or blancher bowls large spoons sharp knife towels and dish cloths whisk ladle 2 large stock pots apple peeler corer slicer – this is optional but I do recommend it
Ingredients apples - enough for 6 quarts sliced 5 cups sugar 1 cup thickener (cornstarch, flour or clear jel) 1 tsp cinnamon 1 tsp nutmeg 2 tsp salt 10 cups water 3T lemon Juice
ProcedurePeel, core and slice your apples. This is where the apple, peeler, corer, slicer comes in handy. It will cut your time in half. For canning apples pie filling or other sliced apple canning, I've always recommend using an apple peeler corer slicer. But I have noticed that with the slices so thin the apples tend to get very soft after processing. You may want your pieces to be a bit thicker than the slicer will make. But it works fine for apple crisps or just heating and sprinkling on some cinnamon sugar. I still highly recommend the slicer. It is an incredible time saver. But using a knife the old fashioned way may just suit your needs better. If you will raw pack your jars (see below) keep your peeled sliced apples in a light syrup or water with some ascorbic acid. This will keep your apples from browning while you make your syrup.
Ascorbic acid can be purchased at most any grocery store or where canning supplies are sold. Follow directions on the box.
To make a light syrup simply heat water and sugar in a sauce pan until sugar dissolves - 2 cups sugar to 1-quart water
Make your thickener or syrup. Combine sugar, thickener, cinnamon and nutmeg.
Stir into 10 cups water and lemon juice in a large stock pot. Heat and stir until thickened and bubbly
Raw pack or Hot Pack There are two ways to fill your jars. Raw or Cold Pack and Hot Pack Raw Pack Peel and slice enough apples for one jar at a time. Fill the jars with the apples and then pour hot syrup over the apples.
This can be tricky if your syrup thickened a lot. You will need to be sure and use a thin spatula to remove air bubbles and be sure the syrup fills the jar. If it has thickened a lot it will not want to flow down between the apples very well.
Leave a 1 inch head space. Wipe the rims clean, remove any air bubbles and place your lids. Hot Pack The other option is to hot pack your apples. I usually like to raw pack most of my foods but I have found with pie fillings a hot pack seems easier.
Peel core and slice apples into a large pot with hot water. Bring to a boil for 1 minute. Drain.
Gently combine apples and thickened syrup.
Have you ever had a pie filling that was short on fruit? In order to avoid this add most of your syrup to the apples, but don't just dump it all in. Reserve some and gently stir, adding more as needed. This way you will use only as much as needed to cover the apples. You will have a nice filling with mostly apples and not too much thickened syrup. If needed you can always top off your jars with the extra syrup.
Fill jars with filling, remove air bubbles. Leave a 1 inch head space.
Wipe the rims clean, remove any air bubbles and place your lids.
For more details on processing follow water bath canning instructions
Processing time for canning apple pie filling process quarts for 25 minutes
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