Let’s pretend here. It’s March, the weather is dreary and a delicious, comforting apple pie sounds divine. But you don’t want to go to the store to buy apples. What do you do? Grab a jar of apple pie filling that you canned in the fall and whip up a quick crust. Ta-Da!
Having a good supply of canned apple pie filling is near the top of our “need to can” list. It is very easy to make and can (my kind of recipe).
This post contains affiliate links. If you choose to purchase any of the products I have recommended, I may receive a small commission at no cost to you.
Uses for Apple Pie Filling:
- Pie
- Crisp
- Cobbler
- Warmed over ice cream
- Apple Pie Bars– just replace the filling with the canned version
- Mash it up a bit, make some cinnamon sugar tortilla chips and you have a great chip/dip appetizer! (okay now I’m going to have to make that today… drooling)
- Turnovers
- Dumplings
Don’t forget our personal favorite- warmed over pancakes. Our own real maple syrup sure is amazing but when I warm up a jar of apple pie filling, everyone dives for it.
Honestly, any recipe that calls for an apple pie-type filling to be made, this canned version will work beautifully. The apples may be slightly mushier than if you make your recipe from fresh but it doesn’t turn into applesauce or anything, they still retain their shape and texture!
Finally, these jars-of-deliciousness make wonderful gifts! Tie a little bow and a hand written label- done. It’s apple pie in a jar y’all- I don’t know anyone who wouldn’t love it as a gift. Unless you know someone who is allergic to apples… hmm… in that case, make some “mock” pie filling with zucchini- YES that is a thing! 🙂
Let’s get on with the recipe already! This is another one out of one of my favorite canning books!
(read my full review here)
Apple Pie Filling
Ingredients
- 12 cups apples peeled, cored, sliced
- 2 3/4 cups sugar granulated
- 3/4 cup ClearJel
- 1 1/2 tsp cinnamon ground
- 1/2 tsp nutmeg ground
- 1 1/4 cups water
- 2 1/2 cups apple juice unsweetened
- 1/2 cup lemon juice
Instructions
- Prepare [easyazon_link identifier="B0001UZL80" locale="US" tag="modern0fb-20 "]canner[/easyazon_link], [easyazon_link identifier="B0756KHJWH" locale="US" tag="modern0fb-20 "]jars[/easyazon_link], and[easyazon_link identifier="B005TBJYDE" locale="US" tag="modern0fb-20 "] lids[/easyazon_link].
- In a large stainless steel saucepan, combine sugar, [easyazon_link identifier="B00015UC4S" locale="US" tag="modern0fb-20 "]ClearJel[/easyazon_link], cinnamon, nutmeg, water, and apple juice. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
- Ladle hot pie filling into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust headspace; if necessary, by adding hot filling. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water. bring to a boil and process pints for 25 minutes and quarts for 35 minutes. Remove canner lid. Wait 5 minutes, remove jars, cool and store.
I hope you enjoyed another canning recipe!
Thank you for stopping by the homestead.
Until next time,
Melissa
Recommended for you:
