Make the most of autumn apples and make apple pie filling ahead of time. It’s a holiday time-saver and allows you to make delicious desserts such as apple pies, turnovers, crisp, or dumplings.
14 Medium Apples (Peeled, Cored, Sliced)
3 Cups Sugar
1 Cup ClearJel (Do Not Use Cornstarch)
2 Teaspoons Ground Cinnamon
1 Teaspoon Ground Nutmeg
2 3/4 Cups Apple Juice
1 1/2 Cups Cold Water
3/4 Cup Lemon Juice
8 Pint-Size Glass Canning Jars With Lids & Band (16 Ounce)
For Soaking Apples
1/2 Cup Lemon Juice
4 Cups Water
In large size bowl combine 4 cups water and 1/2 cup lemon juice. Submerge sliced apples in this lemon juice mixture until ready to proceed. This prevents browning.
Prepare boiling water canner. Heat jars (don’t boil) in simmering water until ready to fill. Wash lids and bands in hot soapy water. Set aside.
Bring large-size pot of water to boil. Remove apples slices from lemon mixture and place in boiling water for only 1 minute. Do this a bit a time. Remove with slotted spoon and transfer to large-size bowl. Keep warm and cover with dishtowel or plastic wrap.
In large-size saucepan combine sugar, ClearJel, cinnamon, and nutmeg. Stir in apple juice and cold water. Bring to a boil over a medium-high heat, stirring constantly. Cook until mixture thickens and begins to bubble. Add lemon juice and return to a boil. Boil for 1 minute. Stir constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Return to heat and cook 5 minutes over a medium heat, until apples are heated through.
Ladle hot apple pie filling into hot jars. Leave 1 inch headspace. Remove any air bubbles. Wipe rim. Put lid and band on jar.
Process jars in boiling water canner for 25 minutes. Remove jars and cool. Check lids for seal the next day. Lid should not flex up and down when center is pressed.
Store in cool place until ready to use.
ClearJel is a cooking starch used for preserving. There are recipes out there calling for tapioca or cornstarch as the thickener, which are risky. If you do not want to use ClearJel then you may can the pie filling without and then thicken with tapioca or cornstarch before putting into the pie shell.
Makes 8 Pint Size Jars
Prep Time: 30 Minutes
Cook Time: 37 Minutes
Total Time: 67 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved