Ball Canning Apple Pie Filling Recipes

CANNED APPLE PIE FILLING

Steps:

• in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a knife.
• Put lids on and process in a water bath canner for 20 minutes.

CANNING APPLE PIE FILLING

Steps:

• Prepare a water bath canner, canning jars and lids.
• Peel, core and slice apples. Splash lemon juice on the slices as you go to prevent browning (you'll still need a full 1/2 cup of lemon juice to add to the filling at the end, even though some is used here).
• In two batches of 6 cups each, blanch apple slices in a small amount (roughly 1 quart) of boiling water for 1 minute. Strain apple slices and keep them covered and warm while you prepare the filling.
• Mix all remaining ingredients EXCEPT LEMON JUICE in a large saucepan. Bring to a boil and then add the lemon juice. Return to a boil and cook for 1 minute.
• Add in the hot blanched apple slices and stir to incorporate them.
• Fill canning jars (quarts or pints), leaving 1 full inch of headspace. Be careful to remove air bubbles and adjust headspace before capping with 2 part canning lids.
• Adjust lids to finger tight and process in a water bath canner for 25 minutes. Turn off the canner and allow the jars to sit for 5 to 10 minutes before removing them.
• Allow the jars to cool to room temperature before checking seals. Store any unsealed jars in the refrigerator and use within 2 weeks. Sealed jars will keep in the pantry for up to 18 months (possibly longer).

CANNED APPLE PIE FILLING

Steps:

• Prepare boiling water canner. Heat (7 each) pint glass preserving jars with lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine sugar, ClearJel, 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 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 pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. 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.

CLASSIC APPLE PIE FILLING

Steps:

• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
• Combine sugar, ClearJel®, 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 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 pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. 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.

APPLEDELICIOUS PIE FILLING

Steps:

• Wash, peel, core and slice apples.
• Treat to prevent darkening.
• Combine sugar, flour and spices.
• Rinse and drain apples; stir into sugar mixture.
• Let stand until juices begin to flow, about 30 minutes.
• Stir in lemon juice.
• cook over medium heat until mixture begins to thicken.
• Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace.
• Cool at room temperature,not to exceed 2 hours.
• Seal, label andn freeze.
• Yield: about 6 pints.
• Note: You can can this recipe if you put hot filling into hot sterilized jars and seal properly.
• You may cook in hot water bath for 15 to 25 minutes.
• I made immediately into an apple pie and cooked at 425* for 15 minutes, then lowered temperature to 350* for 30 more minutes.