Description
Give this Canned Apple Pie Filling a try, it’s much easier than you might think. Recipe from PocketChangeGourmet.com. Original Recipe from Aunt Mary
Ingredients
Scale
- 6–8 pounds of apples
Syrup
- 4 1/2 cups sugar
- 1 cup cornstarch
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 10 cups water
- 3 teaspoons lemon juice
Instructions
- Peel and slice apples.
- Place in a large bowl with 8 cups of water and 3 tablespoon of lemon juice to prevent the fruit from browning.
- Add syrup ingredients, EXCEPT cornstarch and lemon juice to a large, heavy saucepan on the stove. Stir to combine
- Remove 1-2 cups of liquid and place in a large bowl.
- Gradually add cornstarch, whisking very well after each addition, making sure there are no clumps
- Add cornstarch mixture to the liquid on the stove
- Cook syrup until it bubbles and thickens
- Add 3 teaspoons lemon juice, continue cooking until syrup is thick
- Rinse apples and drain
- Begin ladling syrup into clean jars, add a large spoonful of apples, repeat layers until jars are full
- Use the headspace tool to measure the amount at the top
- Clean the rim of the jar with a damp cloth
- Boil lids, place lid and ring on jar and tighten slightly
- Process 20 minutes in a water bath.
- Remove to a towel until cool
Notes
We got 4 quarts of apple pie filling from the recipe with a couple cups of syrup left over. We only used 10 apples, but should have used a few more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes