Monday, November 19, 2012




Apple Pie Filling




12 cups sliced peeled cored apples, treated to prevent browning and drained
2 ¾ cups granulated sugar
¾ cup ClearJel
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
1¼ cups cold water
2 ½ cups unsweetened apple juice
½ cup lemon juice

Prepare canner, jars and lids.
In a large pot of boiling water, working with 6 cups at a time, blanche apple slices for 1 minute. Remove with a slotted spoon and keep warm in covered bowl.
In a large stainless steel saucepan, combine sugar, ClearJel, cinnamon, nutmeg, water and apple juice.  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 apples 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 and adjust headspace, if necessary, by adding or removing hot filling.  Wipe rim.  Center lid on jar and screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water, bring to a boil and process for 25 minutes.  Remove canner lid.  Wait 5 minutes, and then remove jars cool and store.

2 comments:

Lisa Mays said...

How long and at what temp should you cook it them once it's in the pie crust?

Lynea said...

I see you are using a glass top stove. Kenmoore did not recommend usung my glass top stove to can on. have you heard anything about canning on glass top stoves?