Got Apples? Make Apple Pie Filling in a Jar

A couple weeks back I had mentioned that I found a steal of a deal on apples at my local Kroger. Anytime I am in Kroger I always make a point to stop by the reduced produce bins just to see what they have. Some days there isn't anything and some days you hit the jackpot. Most folks don't like the reduced section, but I love it!! You can stumble upon some awesome unexpected bargains.

I think most people just don't know what to do with all those ripe fruits and veggies. A few may have some bumps and bruises on them but they are still fine to use. Folks don't realize just how much of it you can freeze or transform into something new. I always keep a eye out for oranges, cuties, zucchini, yellow squash, green peppers, bananas and apples.

With bananas you can chunk them up and freeze them for smoothies or banana bread. Squash and zucchini can be shredded and frozen for zucchini bread or muffins. Green bell peppers are always so pricey that when I see them in the clearance bin I jump on it so I can make Stuffed Peppers. And apples well the possibilities are endless you can freeze them or you can take them home and transform them into homemade applesauce, apple butter, apple pie jam or apple pie Filling. Well that particular day I found 2 sacks of apples for $1.59 each. I was so excited that the wheels in my head were just spinning on what I could make.

I was going back in forth from applesauce, apple pie to apple butter. It was just so hard to decide. Then it hit me apple pie!!!! I have been wanting to try my hand at canning some Homemade Apple Pie Filling. I had asked some of my face book fans what I should make and apple butter seemed to be the the favorite, but I just couldn't get that apple pie filling out of my head. So that was the recipe I decided on. I got stared on the preparing and canning the filling the next day. Whew you wouldn't believe how many recipes there are for apple pie filling in a jar it was crazy. I did notice one thing they all kind of sounded the same and were similar in ingredients so I just picked one.

I have to say the whole process went a lot smoother than I thought and the hardest part was peeling all those apples. I have come to realize that I am investing in one of those nifty apple peelers. Especially since we want to go apple picking this fall. If any of you have apple peelers please let me know which you prefer a suction cup base or the ones that clamp onto the counter. Because I am not sure which one to purchase so any help would be appreciated.

OK back to the Apple Pie Filling it is was a cinch to make and not very time consuming at all. And just imagine being able to bake apple pies in a snap all year long. 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. I have so much fun canning to me its actually relaxing. Do you like home canning? If you do what is your favorite thing to can?

Here are the apples. I did not have the full 6lbs of apples so I cut the recipe in half and it turned out perfectly.

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 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. 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 quart size jars in a boiling water bath for 30 minutes. Place the jars on a dish towel to dry and allow the jars to cool for several hours or overnight. Check the seals to make certain the lids are sealed properly. The pie filling will be dark in color until it has cooled down.

When completely cooled the color of the filling will lighten up. Enjoy!!!

Apple Pie Filling in a Jar

4 1/2 - cups sugar
1 - cup cornstarch
2 - teaspoons cinnamon
1/4 - teaspoon nutmeg
1 - teaspoon salt
3 - tablespoons lemon juice
10 - cups of water
6 pounds of tart apples, washed, peeled and thinly sliced
(I used golden delicious and a few granny smith apples)

Note: Slice apples 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.

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 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. 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 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

Recipe Yields: 3 quart size jars and one pint size.

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Recipe courtesy of: real restaurant recipes.com
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Tina, The Mom in Mommy's Kitchen