Apple Pie Filling Recipe for Canning: A Deliciously Easy Guide
Making your own canned apple pie filling is a fantastic way to enjoy the taste of homemade apple pie year-round. This recipe focuses on safety and ease, ensuring your canned filling is both delicious and safe to consume. This guide will walk you through the process, covering everything from ingredient selection to safe canning practices. Let's get started!
Ingredients for the Best Apple Pie Filling
This recipe provides enough filling for approximately 7 half-pint jars. Adjust quantities as needed.
- 6 cups peeled, cored, and sliced apples: Choose your favorite apple variety. A mix of tart and sweet apples often produces the best flavor profile. Granny Smith, Honeycrisp, and Braeburn are excellent choices.
- 1 ½ cups granulated sugar: Adjust the sugar to your preference depending on the sweetness of your apples.
- ½ cup light corn syrup: This adds body and helps prevent the filling from becoming overly watery.
- ¼ cup lemon juice: This helps to retain the apples' bright color and prevents browning.
- 1 teaspoon ground cinnamon: The quintessential apple pie spice!
- ½ teaspoon ground nutmeg: Adds warmth and complexity.
- ¼ teaspoon ground allspice: A touch of allspice complements the cinnamon and nutmeg perfectly.
- ¼ teaspoon salt: Balances the sweetness and enhances the overall flavor.
Step-by-Step Guide to Canning Apple Pie Filling
Before you begin: Thoroughly sterilize your jars and lids according to canning guidelines. Prepare a large pot of boiling water for processing the jars.
Step 1: Preparing the Apples
Peel, core, and slice your apples into approximately ¼-inch thick slices. Consistency in size will ensure even cooking.
Step 2: Combining Ingredients
In a large, heavy-bottomed saucepan, combine the sliced apples, sugar, corn syrup, lemon juice, cinnamon, nutmeg, allspice, and salt. Stir well to ensure all the apples are coated.
Step 3: Cooking the Filling
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Reduce heat to a simmer and cook for 15-20 minutes, or until the apples are tender and the filling has thickened slightly. Stir frequently to avoid scorching.
Step 4: Filling the Jars
Carefully ladle the hot apple pie filling into your sterilized jars, leaving about ¼-inch headspace at the top. Remove any air bubbles by running a non-metal utensil around the inside of the jar. Wipe the rims clean with a damp cloth.
Step 5: Processing the Jars
Place the lids and rings on the jars, tightening them fingertip tight. Place the jars in a canner, ensuring they are completely submerged in boiling water. Process the jars in a boiling water bath for 15 minutes (for half-pint jars) at a rolling boil.
Step 6: Cooling and Storing
Carefully remove the jars from the canner and let them cool completely on a towel-lined surface. You should hear a "pop" sound as the jars seal. Check the seals by pressing down on the center of each lid. If the lid doesn't flex, the jar is sealed. Store your sealed jars in a cool, dark, and dry place.
Tips for Perfect Apple Pie Filling
- Apple Variety: Experiment with different apple varieties to find your favorite combination.
- Spice it Up: Feel free to adjust the spices to your liking. Add a pinch of ginger or cloves for a more complex flavor.
- Thickening: If you prefer a thicker filling, you can add a tablespoon or two of cornstarch to the mixture before cooking.
- Safety First: Always follow safe canning practices to prevent spoilage and ensure food safety.
With this recipe, you can enjoy the delicious taste of homemade apple pie filling throughout the year. Remember to always prioritize safety when canning. Enjoy!
