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.
- 12 cups sliced peeled cored apples, treated to prevent browning and drained (about 12 medium size apples)
- 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
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.
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.
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.
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I am very happy to see this in pictures! I have read the recipe and always mean to try it. I’ve got the equipment and the jars, now I just need some apples and a little time.
I think it would be ok to take this in stages:
Day 1: peel & slice apples; treat to reduce browning; refrigerate in heavy reclosable plastic bag
Day 2: prepare apple pie filling according to recipe. Chill quickly by transferring cooked pie filling to a bowl set into a basin of ice water. Refrigerate.
Day 3: heat prepared apple pie filling to simmering, while preparing jars and lids for canning. Fill jars and process.
Another option is to prepare the apple pie filling, then freeze in “pie shaped” portions.