Canned Apple Pie Filling
Apple Pie Filling from Restaurant
Canning apples for Canned Apple Pie Filling is not difficult, nor is it time consuming. Once done, you can bake apple pies in a jiffy all year long. Use this recipe for making Apple Crisp, or use it as a side dish served with pork or as a topping for pancakes and French Toast!
If you have access to fresh apples at a good price like I do
(Washington State), making homemade apple pie filling will save you time and
money once the job is complete. The
bonus? You will have a quality apple pie filling without preservatives or
artificial flavor enhancers.
Canned Apple Pie Filling
Real Restaurant Recipe
Preparation time: 35 minutes. Makes 6 quarts
Ingredients:
- 4 1/2 cups sugar
- 1 cup cornstarch
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 3 tablespoons lemon juice
- 10 cups of water
- 6 pounds of tart apples, washed, peeled and thinly
sliced (I use Granny Smith apples - Washington State)
Note: Slice
apples into a solution of 3 tablespoons of lemon juice to 1 quart of water to
avoid discoloration. Drain the fruit well before packing in jars.
Instructions:
- In a large pot, blend together sugar, cornstarch,
cinnamon, nutmeg and salt
- Stir in the water and lemon juice with a wire
whisk
- Cook and stir until bubbly and thick; remove from
heat
- Pack apples into clean, hot canning jars leaving
an inch from the top of the jar (see note below)
- Fill with the hot syrup, leaving 1/2 inch space
from the top of the jar
- Remove air bubbles by running a knife around the
insides of each jar
- Close the jars with sterile lids and rims (see
note below)
- Process in a boiling water bath for 20 minutes
- Use a jar tongs to remove the jars from water
- Place the jars on a dish towel to dry and allow
the jars to cool for several hours
-
Check
the seals to make certain the lids are sealed properly
(the lids should be lowered in the middle and not move up or down)
Sterilize canning jars by boiling them in a large pot of water; boil lids and rings in a small pan of boiling water.
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For Apple Pie:
- Pour 1 quart apple pie filling into an unbaked 8-9
inch pastry shell and dot with butter
- Place top crust, trim and crimp the crust around
the edges and then cut slits to vent the steam
- Sprinkle with sugar and bake at 400 degrees for about 30
minutes or until the filling is bubbling
Enjoy your canned apple pie filling and the company of those you share
it with!
Donna
Did you know? In 1809 Frenchman Nicholas Appert developed the method for
preserving food that we call 'canning.'
He used glass jars sealed with corks held in place with wire. In 1810 in
England, Peter Durand patented the use of tin coated cans instead of glass.
History of Canning