One of recipes I would see over and over that looked amazing in photographs is Apple Pie filling. This recipe is everything inside the pie crust ready to be poured in and tucked away in my canning closet till the holidays call for the traditional apple pie. Now some of you may have the old fashion apple peeling device which after this I may have to hunt down, but I really have been working on my knife skills and want to get better at the art of paring. Well after 10 lbs of apples I think that I could say that practice makes perfect! Here is the fantastic recipe:
If you need Clear Jel you can order it from Hoosier Hill Farms
Apple Pie Filling
The recipe is easy, but the apple preparation can be time consuming.
Ingredients
- 10 pounds tart apples - peeled, cored and sliced (~20 cups sliced)
- 5 1/2 cups sugar
- 1 1/2 cup Clearjel
- 1 T. cinnamon
- 2-1/2 cups cold water (2 1/2 qts water if you omit apple juice)
- 5 cups apple juice
- 1 tsp. nutmeg
- 3/4 cup bottled lemon juice
Instructions
Preparation
- For fresh apples, place 6 cups at a time into 1 gallon of boiling water and boil one minute when it comes back to a boil. Drain but keep fruit covered in a bowl.
- In a stockpot, mix the sugar, Clearjel, cinnamon, nutmeg together. Add the water and apple juice, stir to mix well. Bring to a boil and cook until thick and bubbly, stirring frequently. Remove from heat. Add the lemon juice. Fold apples into mixture.
- Pack the apples into hot, sterilized quart size canning jars. Best way to fill is in layers. Using the funnel ladle one large scoop and using the spatula press the apples down in the jar to remove the bubbles. Continue filling using this technique so that you work your way up the jar with as little air bubbles as possible. Fill the jars to 1" headspace. (Because of expansion you can go to 2" headspace)
- Wipe the rims and place the hot lid/rings on the jars. Process in a water bath canner for 25 minutes at a full rolling boil. Wait 5 minutes, remove and place on dishtowel overnight undisturbed. The next day remove rings and clean jars and label with recipe name and date. Store in a cool, dry, and dark place.
- This recipe will make 6 - 7 quarts.
- Note: For a great variation substitute brown sugar for the regular sugar and apple cider for the apple juice. This will make an amazing Caramel Apple Pie filling!
3 Comments
Gen
Posted on: May 26, 2019Can you sub ClearJel for cornstarch ?.
Debbie Bryant
Posted on: May 26, 2019I use cortland apples , from an apple farm and I love his recipe I give this to my brother in law for Christmas and he likes it on his pork roast for a marinade
Terri Agee
Posted on: May 26, 2019Oh my goodness!!! This is delicious! I took a bite out of pan! My daughter is begging for a piece of pie! I was able to get 5 quarts for canning and enough for a a pie right away. For the pie, because it was at the end of canning, I had to add a few apple slices to fill it up a little more. I printed it so I wouldn’t forget which recipe I used for future. I have plenty more apples and I plan on doing another batch this evening for canning. Thank you!!!!