Canning apple pie filling will make the "chore" part of this homemade dessert a thing of the past. Learn how to can with help from the USDA Canning Guide.
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Home canning is one of the most rewarding parts of having a garden. Canning apple pie filling will extend your gardens bounty through the year and cut down on kitchen waste. With this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll learn how to hot pack apple pie filling. Use this and our other canning resources to preserve your entire garden!
The following is an excerpt from the USDA Complete Guide to Home Canning on how to can apple pie filling.
Canning Apple Pie Filling
See Image Gallery for list of ingredients.
Quality: Use firm, crisp apples. 'Stayman,' 'Golden Delicious,' 'Rome' and other varieties of similar quality are suitable. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of slices.
Yield: 1 quart or 7 quarts
Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water
containing an ascorbic acid solution. For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill hot jars with mixture without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately.