Wednesday, April 22, 2015

Canned Apple Pie Filling

Depending on how many apple you have you can adjust this recipe.  With about 8-10 pounds of apples I got about half a stock pot full of apple slices.  Enough to make 3 quarts of apple pie filling.  Hopefully I can make more after I get back from vacation...that is if those pesky squirrels that ate all of my pears don't get to them first.

For this recipe the only thing I used that may be somewhat difficult to find is Sure-Jell, which I bought under the name "Perma-Flo" that I found at a Mennonite grocery store.  The recipe says you may substitute flour or corn starch.  I have not tried those, but I don't doubt that they would work as long as you got them to completely dissolve.

Anywho, here is the recipe that I used!

10 pounds of apples
2 and 1/2 cups sugar
1/2 cup food thickener (Perma-Flo, clear jel, cornstarch, or flour)
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
5 cups water
3 tsp lemon juice
Mrs. Wages citric acid fresh fruit preserver

Begin boiling water in water bath canner.

Slice and core apples, place in a stockpot filled with water and 1 tsp of fresh fruit perserver to keep from browning.  Keep in water until ready to process in jars.

Begin sterilizing 3 quart mason jars.

Timing is important here, remove apple slices from water and pack in to hot mason jars.
In another pot dissolve sugar, food thickener, spices, salt, water, and lemon juice.  Heat until thickened, do not over cook, quickly pour over apples into hot mason jars.

Wipe jar rims clean, place on lids and bands.

Process in boiling water bath for 25 minutes.

Total canning time approximately 1.5 hours.