Canned Apple Pie Filling

Categories: Canning & Pickling

Ingredients

• 4 1/2 cups sugar (I may use a little less.)
• 1 cup cornstarch (or a product called clear gel, regular not instant is recommended)
• 2 teaspoons ground cinnamon (this was a little much for my personal preference)
• NOTE: Recipe calls for 1/4 teaspoon ground nutmeg too. I am not a fan of nutmeg so will either add additional cinnamon or substitute allspice.
• 1 teaspoon salt
• 3 tablespoons lemon juice
• 10 cups distilled water
• 5 1/2 - 6 pounds tart apples, peeled, cored and sliced (enough to fill 6 or 7 quarts)

Directions

1. In large sauce pan mix together sugar, cinnamon (spices), salt and 8 cups of the water.

2. Bring to a slow boil, turn off heat and cover.

3. In a separate bowl combine cornstarch, lemon juice and 2 cups of the water. Mix together. Set aside.

4. Peel, core and slice apples into 8ths. As you are preparing apples, drop into a solution of “Fruit Fresh” and water to keep apples from discoloring.

5. Pack apples into jars, removing from “Fruit Fresh” with a slotted spoon. Leave a 1 inch head space.

6. Return sugar solution to a boil. Stir the cornstarch mixture and slowly pour into boiling syrup, stirring as you add cornstarch. Cook and stir until thickened and bubbly. (Recipe calls to add a drop or two of yellow food color as optional…I would maybe add 1 tiny drop of red to give a pinkish color?)

7. Fill jars with apples with thickened solution, working solution down into the apples with a plastic spatula or plastic fork. (Don’t use a metal fork or spatula or knife.) Remove as many of the air bubbles as possible.

8. Wipe rims of jars clean and place steralized lids on, seal. Place in a hot water bath canner for 20 minutes. Place on towel on counter to cool over night.

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