Friday, September 19, 2014

What's Being Canned: Apple Pie Filling

While the kiddos were at school and Sam was in TX for a few days for a work meeting, Grandma Cathy and I decided we were going to use up some of the apples we got at our local farmers market (we have 2 huge boxes!) to make apple pie filling. Oh my, the house smelled sooooo lovely! 

Makes about 7 quarts


4 1/2 cups sugar
1 cup Clear Jel (If you can not find in grocery store, check out your local health food store or order online.)
1 tablespoon cinnamon
1/4 teaspoon nutmeg (We put in a whole teaspoon of nutmeg and it tastes wonderful!)
1 pinch ground cloves
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
6lbs apples

1. Core, peel, and slice your apples. 
2. Make syrup: In a large pot over medium heat, mix 5 cups water, sugar, cinnamon, nutmeg, cloves, and salt together. Bring to a boil, stirring occasionally until sugar dissolves. In a bowl, wisk clear jel and remaining 5 cups water together. Add this mixture to your pot and continue cooking until thickened, stirring constantly. Remove from heat and add lemon juice. 
3. Fill jars half way full with apple slices. Pour syrup over the apples. Finish filling jar with more apples, leaving 1 inch space at the top. Add more syrup until the apples are covered. 
4. Remove air bubbles, wipe rim, center lid on jar and screw on ring. 
5. Place jars in canner, ensuring jars are covered with 1/2 inch of water. Bring to boil for 25 minutes. 

We had a little bit of syrup left over, so I cut up a few apples and cooked it all on the stove. Yum yum! That sure was a tasty treat. I can't wait until we make our first apple pie! 1 quart mason jar equals 1 pie. 

With love,
Mama Hauck

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