Get tips for how to can apple pie filling with this step-by-step guide. Plus,find out what supplies you need and how to store your canned apple pie filling.
Checkout this video:
Ingredients
Apple pie filling is a great way to stock your pantry with fresh apples that can be used in pies, cobblers, or even oatmeal throughout the winter months. Home canned apple pie filling also makes a great homemade gift! This tutorial will show you how to can apple pie filling using the water bath canning method.
Ingredients:
-10 cups thinly sliced apples (about 2 1/2 pounds)
-1 cup sugar
-1/4 cup all-purpose flour
-1 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/8 teaspoon ground cloves
-1/2 cup water
-2 tablespoons lemon juice
Tools
You will need some basic supplies in order to can your apple pie filling:
-6-7 quart dutch oven or heavy pot with a lid
-Canning funnel
-Jar lifter or tongs
-Ladle
-Potato masher OR immersion blender (optional)
-Apple corer/slicer (optional)
-Peeler (optional)
-Pint or quart canning jars with lids and rings
-Large pot or canner for boiling jars
Directions
Gather your ingredients- you will need 6-7 cups of thinly sliced apples, 3/4 cup of sugar, 1/2 cup of light brown sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, 1 tablespoon of lemon juice, and 6 tablespoons of flour.
Preheat oven to 375 degrees F (190 degrees C).
Preheat oven to 375 degrees F (190 degrees C).
Mix sugar, cornstarch, cinnamon, salt, and nutmeg; set aside.
Place the apples in a large bowl and sprinkle with the lemon juice. Add the sugar mixture and toss to coat.
Pour the apple mixture into a 9×13 inch baking dish. Dot with butter.
Bake for 30 minutes, or until apples are tender and crust is golden brown.
In a large saucepan, combine apples, sugar, cornstarch, cinnamon, nutmeg, and lemon juice.
In a large saucepan, combine apples, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat.
Ladle hot mixture into hot sterilized jars, leaving 1/2-inch headspace. Wipe jar rims clean; adjust lids and screw bands.
Process in a boiling-water canner for 25 minutes. Remove jars from canner; cool on wire racks
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Stir in sugar and cinnamon. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and spoon into hot jars, leaving 1/2-inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece caps. Process in a Boiling-Water Canner for 15 minutes, adjusting for elevation.
Remove from heat; spoon into a 9×13 inch baking dish.
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large saucepan, combine apples, sugar, cornstarch, cinnamon, nutmeg and salt. Gradually stir in water until mixture is well blended. Bring to a boil over medium heat, stirring constantly.
3. Boil for 1 minutes, remove from heat and spoon into a 9×13 inch baking dish.
4. Dot with butter. Cut pastry into 1 – 1 1/2 inch strips. Arrange over apples in a lattice design. Trim pastry even with edge of dish.
5. Bake at 375 degrees F (190 degrees C) for 25 minutes
Bake at 375 degrees F (190 degrees C) for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Mix sugar, cornstarch, cinnamon, nutmeg and salt; sprinkle over apples. Dot with butter. Place in pie dish. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Cover with foil and bake for an additional 20 minutes, or until crust is golden brown and filling is tender when pierced with a fork.
