Canned Apple Pie Filling

By Tracy

20 Person

30 Minutes

0 Calories

Who can resist the taste (and smell) of a Fresh Apple Pie? It is a family favorite in our house and is a highly requested dessert when we get invited to holiday and family gatherings. If you have a hankering to can some apple pie filling, this is the recipe to use. It is simple and makes up to seven quarts of filling. Preserve fall flavors and impress your friends and family with this canned apple pie filling presented as holiday gifts.

Ingredients

6 pounds apples
2 drops yellow food coloring
3 tbsp. lemon juice
10 cups water
2 tsp. salt
1/4 tsp. ground nutmeg
2 tsp. ground cinnamon
1 cup cornstarch
4 1/2 cups white sugar

Method

01

in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
02

Sterilize canning jars, lids and rings by boiling them in a large pot of water.
03

Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
04

Fill jars with hot syrup, and gently remove air bubbles with a knife.
05

Put lids on and process in a water bath canner for 20 minutes.

Related Tags

Canned Apple Pie Filling

4.4

( By Tracy )

01 Information

Grade easy
Serving 20 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

6 pounds apples

2 drops yellow food coloring

3 tbsp. lemon juice

10 cups water

2 tsp. salt

1/4 tsp. ground nutmeg

2 tsp. ground cinnamon

1 cup cornstarch

4 1/2 cups white sugar

03 Method

Step 1

in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.

Step 2

Sterilize canning jars, lids and rings by boiling them in a large pot of water.

Step 3

Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.

Step 4

Fill jars with hot syrup, and gently remove air bubbles with a knife.

Step 5

Put lids on and process in a water bath canner for 20 minutes.

04 Author