No. 394 - Preserving Apples

Wednesday, October 18, 2017

Apple Pie Filling

Servings:  7 Pints

Prep time: 30

Cook-time: Varies



12 cups sliced peeled cored apples, treated to prevent browning

2-3/4 cups granulated sugar

3/4 cup ClearJel® NOT cornstarch

1-1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2-1/2 cups unsweetened apple juice

1-1/4 cups cold water

1/2 cup lemon juice

7  Ball®(16 oz) pint glass preserving jars with lids and bands





Prepare the canner you are using, I use a Victorio Steam Canner.  I fill to the appropriate amount of water and add a splash of white vinegar to prevent hard water blobs on my glass jars.


Blanch the apples by submerging in a pot of boiling water for 1 minute.  Remove with a  slotted spoon and keep covered.  If you have to work in batches, continue blanching till all the apples are done.


COMBINE sugar, ClearJel®, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water.   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 apple pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.


PROCESS jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed


Thoughts about this:

I am torn between re-writing canning directions with my own words, as the directions must be followed precisely.  The manufacturers doing the testing have written these recipes to follow certain guidelines that I would not want to make an error in by re-writing.


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