This is the perfect answer to putting up apples. Apple Pie Filling is a pretty hot commodity around here; simple yet very delicious! This is a treat to have on my pantry shelf! It’s easy to can up, and makes for scrumptious desserts in a snap! Apple Pies, Crisps, and Dump Cakes-oh my.
Whats’ not to love?!
I try to can at least one recipe a month (minimum!) in good quantity, to stock the pantry shelves, teach my children the art of canning and have shelf stable (delicious) foods on hand, at the ready. This helps me take advantage of seasonal foods at their peak, from the garden or the market!
Apple Pie Filling
18 cups baking apples, peeled & sliced (about 6 lbs.)
1/4 cup lemon juice
4 cups brown sugar
1 cup cornstarch
2 tsp. ground cinnamon
1 tsp. salt
¼ tsp. ground nutmeg
8 cups water
In a large bowl mix the apples together with the lemon juice to keep them from browning. Set aside. In a large pot combine brown sugar, cornstarch, cinnamon, salt and nutmeg. Add water and bring to a boil over medium heat, stirring constantly. Boil for two minutes, it will start to thicken up. Add your apples (you may want to drain off some of the lemon juice, I do but I know some folks think it adds a nice flavor) and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6-8 minutes. Don’t forget to stir OFTEN–you don’t want this to burn! 🙂
Have your canner, quart jars and lids hot and ready. Pack each jar with the filling to ½ inch from the top.
Process in water bath for 20 minutes. Makes about 5 – 6 quarts! Carefully remove your jars from the canner. Set your jars on a towel, on the counter or a table for 24 hours–then line your pantry shelf!