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Apple Pie Filling in a Jar

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Prep:

Cook:

Level: Easy

System:

7

Description

Imagine being able to bake apple pies in a snap all year long. Well, you can, with Homemade Apple Pie Filling in a Jar. You can also use this apple pie filling to make apple cobbler, apple crisp, apple flautas, or use it as a side dish for breakfast.

Ingredients

  • 4-½ cups Granulated Sugar
  • 1 cup Cornstarch
  • 2 teaspoons Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • 1 teaspoon Salt
  • 10 cups Water
  • 3 Tablespoons Lemon Juice
  • 6 pounds Apples, Golden Delicious And Granny Smith Combination, Sliced Thinly Into A Solution Of 3 Tablespoons Lemon Juice To 1 Quart Water To Avoid Discoloration

Preparation

In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt. Stir in the water and lemon juice with a wire whisk. Cook and stir until bubbly and thick; remove from heat.

While the filling was cooking, I sliced the apples (slice thinly) and added them into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars. You can just toss out the water that the apples soaked in. It is just to keep them from browning. Pack apples into clean, hot canning jars, leaving an inch from the top of the jar. Fill with the hot syrup, leaving 1/2 inch space from the top of the jar. Remove air bubbles by running a knife around the insides of each jar. Close the jars with sterile lids and rims. Process in a boiling water bath for 20 -30 minutes. Use a jar tongs to remove the jars from water. Place the jars on a dish towel to dry and allow the jars to cool for several hours. Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down).

To make apple pie:
Pour a 1-quart jar of home canned apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter. Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam. Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling.

10 Comments

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Avatar of Sherry

Sherry on 9.30.2011

I made this last year and it was wonderful, can’t wait for apple season again. Thans for sharing the recipe.

Avatar of seasonedwithsarcasm

seasonedwithsarcasm on 10.3.2010

in the ball home preserving book, they call for Clear Jel, which is impossible to find except for online, and the prices are ridiculous since it’s about $2 per lb in the stores. my question is, does using regular cornstarch end up breaking down and creating a watery filling? i’ve been told regular cornstarch can’t always handle being heated at a high temp repeatedly. Thanks for your answers!

Avatar of Jill

Jill on 8.23.2010

I love this idea! Thanks for sharing.

Avatar of tamnurse

tamnurse on 8.18.2010

I have a recipe for Apple Pie Filling in a Jar. Several years ago, when my oldest kids were small, I decided to try and make some. I was starting nursing school in the fall, and knew I wouldn’t have time for such things after that point. It was my first attempt at canning and I thought it looked so very pretty in the jars, that I entered my attempt in the local county fair. And…I won! First place!

I have worked as a nurse now for the past 15 years, and don’t always have time to can anymore, but wish I did. What memories you have brought back to me with this recipe. Maybe this fall I can try again with my youngest (now 7) by my side. She loves to help me in the kitchen!

Thanks so much for posting. Can’t wait to try some of your recipes!

Avatar of hisirishgem

hisirishgem on 8.17.2010

I’ve been looking for a good recipe to can. Thanks so much!

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