Canning Apple Pie Filling

APPLE PIE FILLING

makes 7 quarts

6 quarts peeled and sliced apples (tart baking apples)

5 1/2 cups sugar *** (I prefer 4 cups white and 1 1/2 cups brown)

1 1/2 cups clear Jel

2 Tablespoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

2 1/2 cups cold water

5 cups apple juice

3/4 cup bottled lemon juice

Peel, core and slice apples. I prefer about 1/2 inch slices. I spray with bottled lemon juice to keep from browning excessively while working with them.  

Place apples in rapidly boiling water and blanch for 1 minute. Remove from water and set aside to cool.

Combine sugar, Clear Jel and spices in a large pot with apple juice and water. Stir and cook on medium high heat until the mixture thickens and starts to bubble.

Add lemon juice and boil 1 minute stirring constantly.

Now the original recipe called then adding apples to the hot mixture. I prefer to add my warm fruit to the jars and then pour the hot mixture over that. This way I get an even amount of fruit in every jar. I am sure that is simply my OCD tendencies at it's finest but never the less that is how I do it : )

When you do it my way you pour the hot liquid over the apples working the liquid to the bottom of the jar with my bubble removing tool. That way not only can I work the hot filling all the way to the bottom but remove the bubbles at the same time. 

Then wipe those rims well to make sure you get any of that thick filling off the rims.

Now cap off your hot jars with hot lids and rings. Finger tighten only!

Now place jars in boiling water canner

Make sure you have atleast an inch of water over the top of the jars and process for 30 minutes.

Remove from canner and allow to cool overnight and seal. Remove rings, wash jars and label with contents and date before storing. 

The original recipe that was my inspiration for this post can be found here at the 

Kansas State university Extension Website

Blessings from The Holler

The Canned Quilter