Classic Apple Pie Filling
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
) PREPARE boiling water canner
2
Heat jars and lids in simmering water until ready for use
3
Do not boil
4
Set bands aside
5
) BLANCH apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute
6
Remove with a slotted spoon and keep warm in a covered bowl
7
) COMBINE sugar, ClearJel®, cinnamon and nutmeg in a large stainless steel saucepan
8
Stir in apple juice and cold water
9
Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble
10
Add lemon juice, return to a boil and boil for 1 minute, stirring constantly
11
Remove from heat
12
Drain apple slices and immediately fold into hot mixture
13
Before processing, heat, stirring, until apples are heated through
14
) LADLE hot pie filling into hot jars leaving 1 inch headspace
15
Remove air bubbles
16
Wipe rim
17
Center lid on jar
18
Apply band until fit is fingertip tight
19
) PROCESS jars in a boiling water canner for 25 minutes, adjusting for altitude
20
Remove jars and cool
21
Check lids for seal after 24 hours
22
Lid should not flex up and down when center is pressed
23
*To treat apple slices to prevent browning, apply Ball® Fruit-Fresh® Produce Protector according to the manufacturer's instructions or submerge cut apples in a mixture of ¼ cup lemon juice and 4 cups water