Canning Apple Pie Filling Recipe: A Delicious Way to Enjoy Fall Flavors Year-Round
Autumn is the perfect time for apple pie, but its delicious flavors don't have to be limited to just a few months. Canning apple pie filling lets you enjoy that warm, spiced goodness all year round! This simple recipe is a perfect way to preserve the bounty of the season and have a pantry staple ready for impromptu baking adventures.
Ingredients You'll Need:
- 8 cups peeled, cored, and sliced apples (about 6 pounds) - Choose a variety that holds its shape well after cooking, like Granny Smith, Honeycrisp, or Braeburn.
- 1 1/2 cups granulated sugar - You can adjust this to your desired sweetness.
- 1/4 cup all-purpose flour - This helps to thicken the filling and prevent it from becoming too runny.
- 1/2 teaspoon ground cinnamon - A classic apple pie spice!
- 1/4 teaspoon ground nutmeg - A subtle touch of warmth.
- 1/4 teaspoon ground allspice - For a hint of complexity.
- 1/4 cup lemon juice - This helps to prevent browning and adds a fresh brightness.
Equipment You'll Need:
- Large pot - For cooking the apples.
- Jar lifter - To safely remove hot jars from the canner.
- Canning jars - Use pint or half-pint jars.
- Canning lids and rings - New lids are essential for a good seal.
- Water bath canner - For processing the jars.
- Jar funnel - To fill jars without spilling.
- Headspace tool - To ensure proper headspace in jars.
- Magnetic lid lifter - For safely placing lids on jars.
- Dish towels - For handling hot jars and wiping spills.
Instructions:
1. Prepare the Apples:
- Wash, peel, core, and slice the apples into 1/2-inch thick pieces.
- Add the apple slices to a large pot with the sugar, flour, cinnamon, nutmeg, allspice, and lemon juice.
- Stir well to combine.
2. Cook the Filling:
- Bring the mixture to a boil over medium heat, stirring frequently.
- Reduce heat to low and simmer for 15-20 minutes, or until the apples are tender and the filling has thickened.
- Stir occasionally to prevent sticking.
3. Prepare the Jars:
- Wash the canning jars, lids, and rings in hot, soapy water.
- Sterilize the jars in a boiling water bath for 10 minutes.
- Place the lids in a small saucepan and cover with water. Bring to a simmer for 5 minutes.
- Keep the jars and lids hot until ready to use.
4. Fill the Jars:
- Using a jar funnel, carefully fill the hot jars with the hot apple pie filling, leaving 1/2 inch of headspace.
- Use a headspace tool to ensure proper headspace.
- Wipe the jar rims with a clean, damp cloth to remove any spills.
5. Seal the Jars:
- Place the hot lids on the jars and screw on the rings until they are fingertip tight.
- Do not over-tighten.
6. Process the Jars:
- Place the filled jars in a water bath canner, making sure they are covered by at least 1 inch of water.
- Bring the water to a boil and process the jars for 20 minutes.
- Adjust processing time according to your altitude (consult a canning guide for specific instructions).
7. Remove and Cool:
- Carefully remove the jars from the canner using a jar lifter and place them on a clean towel to cool.
- Avoid drafts and let them cool completely.
- As the jars cool, you should hear a "popping" sound as the lids seal.
8. Store and Enjoy:
- Once completely cooled, check the lids to ensure they have sealed properly.
- Store your canned apple pie filling in a cool, dark place for up to a year.
Tips for Success:
- Use fresh, high-quality apples for the best flavor.
- Don't skip the lemon juice! It helps prevent browning and adds a bright flavor.
- Use a jar funnel to avoid spills and ensure clean jars.
- Always follow proper canning procedures and processing times.
- Use a pressure canner for a longer shelf life and to preserve low-acid foods.
Now, you've got a pantry full of delicious apple pie filling ready to be used in pies, crumbles, crisps, and more. Enjoy the taste of fall any time of year!
