Apple Pie Filling for Canning
Fall is the perfect time for a great apple pie and this canned apple pie filling recipe is perfect for any apple recipe! It's easy to make, easy to preserve and tastes absolutely amazing!
Servings 7 Quarts
Calories 1675kcal
Cost $15.00
Equipment
- Water Bath Canner
- Canning Jars
- Canning Rings
- Canning Lids
- Apple Peeler and Corer
- Large heavy bottom pot
- Slotted Spoon
- Canning head space tool
- Jar Lifter
Ingredients
- 6 qts apples peeled, cored, and sliced
- 5 ½ c granulated sugar
- 1 ½ c Clear Gel
- 1 tsp nutmeg
- 1 Tbsp. ground cinnamon
- 1 tsp salt
- 5 c apple juice
- 2 ½ c. cold water
- ¾ c. lemon juice
Instructions
- Fill a large heavy bottom pot halfway with water and bring to a boil. Peel, core and roughly chop apples. Add apples to boiling water and blanch 1 minute. Remove, drain and set aside.
- Combine the sugar, Clear Gel, nutmeg and cinnamon in a heavy bottom pot with the water and apple juice. Cook over medium heat until the mixture begins to thicken.
- Add the lemon juice. Boil for 1 minute stirring constantly. Add in the apples, stir well and remove from heat.
- Fill jars immediately leaving 1" headspace. Tighten lids and rings to fingertip tight and process in a water bath canner 25 minutes - or adjust for altitude - for both quarts and pints.
Notes
Altitude Adjustments to Canning Time:
- 0-1000 ft: 25 minutes
- 1001-3000 ft: 30 minutes
- 3001-6000 ft: 35 minutes
- Above 6000 ft: 40 minutes
Nutrition
Calories: 1675kcal