In the Food Preservation workshop at Garratt Wellness Center, Karen DW shared an Apple Pie Filling recipe for canning. She has quite a bit of apples on hand.

You will need 2 x 500ml jars (approximately 1 liter or 4 cups) of filling for a 9-inch or 24 cm pie.

Ingredients

• 12 cups sliced peeled cored apples, treated to prevent browning and drained (about 12 medium size apples)
• water
• 2 3/4 cups granulated sugar (or same amount of brown sugar, not pack)
• 3/4 cup corn starch
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 1/2 cups unsweetened apple juice
• 1 1/4 cups cold water
• 1/2 cup lemon juice
• 7 (16 ounce or 500ml) pint glass preserving jars with lids and bands.

P/S: Apple juice missing from the picture above.

Source: @2010 Hearthmark, LLC dba Jarden Home Brands via Karen DW

Instructions

Prepare canner:

Any large pot can be a canner. Just ensure that the pot is tall enough to hold water at least 2.5cm/1 inch deeper than your tallest jar. Place a cooling rack on the bottom of the pot, to raise the jars off the surface (helps to avoid excessive agitation). You can make a canning rack by tying a few old jar rings together with twist ties or twine. Otherwise, line the bottom of the canner with towels.

Prepare jars:

Wash with hot, soapy water, rinsing well. Inspect jars, and discard any with nicks. chips, or scratches, as these flaws can cause breakage. Set the jars into your canner, fill with water, and bring to simmering. Do not boil. Keep warm until ready to fill.

Prepare lids:

Wash with hot, soapy water, rinsing well. Heat the seals in hot, not boiling water, for 5 minutes. Rings do not need to be heated. When using, remove, remove lids from hot water using a non-metallic device, rubber gloves, or a magnetic stick. Avoid using any tools which may scratch or nick the sealing compound or the inside liner of the lid.

To treat apple from browning, submerge cut apples in a mixture of 1/4 cup lemon juice (or vinegar) or some salt and 4 cups of water.

Blanch the apple slices, working with 6 cups at at time, in a large pot of boiling water for 1 minutes. Remove wit a slotted spoon and keep warm in a covered bowl.

Combine sugar, cornstarch, 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 the 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 with a non-metallic utensil.

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.To make the pie: Preheat oven to 425F/220C. Fit the pastry dough into the pan carefully. Pour filling into the shell, mounding in the center. Fit the top crust over; crimping the edges. Cut slits on the top crust to allow steam to escape. Brush top crust with milk or beaten egg, if a shiny surface is desired. Bake for 30 to 45 minutes, or until crust is golden brown and filling is bubbling.