I have been canning up a storm this year with my friend Deanna. I have discovered that canning is much more fun when you do it with a friend! We have canned pears, peaches, apple sauce and salsa. My parents gave me a ton of concord grapes so I just finished up making grape jam too. We under estimated the amount of apple sauce that we would get from the 60 pounds of Gala Apples that we purchased. So when we STILL had apples leftover after canning 20 pints of apple sauce I decided to use the remaining apples to create apple pie filling. Boy, am I ever glad that I did! This stuff is to die for!
If you are already making apple sauce, pie filling is easy! But is just as easy as a stand alone recipe. Basically you are going to stuff your jars with sliced, peeled apples and pour a yummy sauce overtop to save for later. This recipe makes 2 Quarts of apple pie filling, enough to fill one apple pie. You can double or triple the recipe as needed.
Quart Jars (sterilized)
Canner (for processing)
Medium cooking pot (for sauce)
Small pot (for snap lids)
Jar lifter (optional)
Large serving spoon
Step 1: Prepare equipment. Be sure that all jars are clean and sterilized. Place snap lids in small pot and keep on medium heat. Fill medium pot half full with water and turn on to boil. Fill canner half full with water and turn on to boil.
Step 2: Prepare fruit. Using the apple peeler/slicer/corer cut 6-8 apples into slices. Prepare sauce. In a medium sauce pan combine 1 1/4 cup sugar, 1/4 cup cornstarch, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg, 1/2 tsp salt and 2 1/2 cups water. Bring to a boil and cook until the mixture thickens, stirring constantly. Remove from heat and add 1 Tbsp lemon juice.
Step 3: Can fruit. Place jars on a cookie tray and fill with fruit. Pack the jars very full, drain excess water. Fill jars with sauce mixture using the large serving spoon and funnel until the fruit is covered completely. Use a butter knife to jostle the apples in the jar and get out any air bubbles. Clean the rim of each jar with a damp paper towel. Use the tongues to remove snap lids from small pot and place lids on jars. Hand tighten rings over the snap lids. Place jars in the canner, be sure to have them completely covered in boiling water. Process for 25 minutes. Remove jars from canner with jar lifter and place on a towel on the counter to seal. Snap lids with “pop” and be indented when the cans have sealed. Once cooled, wash jars and store in a cool dark place.
I had enough sauce left over to fill two quart jars and one pint. I used the pint of apple pie filling to create mini apple turnovers just the other day! All I needed was a can of Pilsbury Crescent Dough and I was set. I just placed a couple of spoonfuls of filling on each wedge of crescent dough, wrapped it all up and baked until golden (about five minutes). They were a huge hit! I can’t wait to make pie for our family dinners this year.
Thanks so much for visiting!