Canned Apple Pie FillingPosted by Cupcake Kelly on Oct 31, 2013 in Fruit | Comments Off on Canned Apple Pie Filling
A few weeks ago my sister and I went apple picking. Kayla gave me her half of the apples to bake with. She just wanted to run around the orchard eating apples and generally getting sticky! I made apple butter with one half of the apple assortment (which is delicious by the way). I wanted to try my hand at something new with the other half of the apples but wanted to stick with canning so I could keep perfecting my technique.
Now that I have room to store the extra jars and a much bigger pot I can’t wait to try more exciting seasonal canning recipes. I’ve had good luck so far. I had one can on this batch pop near the end of the twenty minutes (but I should have reduced the time since I used smaller jars).
I would recommend using 64 oz jars and not the smaller jelly jars I used here. My apples ended up looking a little squished in the smaller jar but they canned fine. To fill one pie you would realistically need to use two of these small ones anyway. I still have a few jars in the pantry and I plan to teach Alex how to make his own apple crumble. He always complains I don’t make him enough apple desserts!
I used an assortment of apple varieties that I picked in the orchard. I don’t remember the names but I had a mix of tart and sweet which tasted fine in both recipes I made.
5 pounds of apples, peeled, cored and cut into 8ths
2 cups sugar
2 cups water
1/2 tbs cinnamon
- In a large heavy bottomed pan bring the sugar, water and cinnamon to a boil. Add in the apples and boil gently for 5 minutes.
- While the apples are boiling get your jars ready. Sterilize them and keep the jars and lids hot until your ready.
- Fill the jars with apples leaving a half inch of headspace. Ladle in the hot syrup over top. Remove the air bubbles and remeasure the headspace. Add in more hot syrup if necessary.
- Tighten the rings and lids to fingertip tightness. Place jars in a canner and check they are completely covered with water. Process for 20 minutes. Remove and leave jars to cool.
adapted from Canning Granny