One of my favorite things to can is Apple Pie filling. It is so nice to have a quick and easy dessert on hand. Each fall I try to stock up on plenty of apple pie filling that I use for pies and cobblers throughout the year.
This is the recipe I use:
- 6 quarts sliced apples (approximately)
- 5 1/2 cups sugar
- 1 1/2 cup Clear Jel®
- 1 T Cinnamon
- 10 cups cold water
- 3/4 cup bottled lemon juice
I mix the sugar, Clear Jel® and cinnamon in large stock pot with a whisk. Then I add cold water. Stir well. Cook on medium high heat until begins to thicken. (continue stirring well!)
This is just after I have added the water and starting heating the mixture.
You will see the color of the Clear Jel® change as it gets hot and thick.
Mixture has taken on a rich, clear brown color.
Stir in the lemon juice and boil one more minute. Then I gently turn the apple slices into the mix and stir. Once it returns to boiling I remove it from the heat and immediately start filling prepared jars with the thick, sticky, wonderfully sweet apple pie filling.
Since I prefer to pressure can rather than hot water bath, that is the method I use.* However I have included the processing times for both methods.
| Pressure Canning | |||||
| Size | Time | 0-2,000 ft | 2,001-4,000 ft | 4,001-6,000 ft | 6,001-8,000 ft |
| Quarts | 10 minutes | 6 psi | 7 psi | 8 psi | 9 psi |
| Water Bath Canner | |||||
| Size | 0-1,000 ft | 1,001-3,000 ft | 3,001-6,000 ft | Above 6,001 ft | |
| Quarts | 25 minutes | 30 minutes | 35 minutes | 40 minutes | |
*Before canning please read the recommendations for your pressure canner!
I love how canning adds to my “convenience” foods. The extra time and work up front enables this busy, farm mom the opportunity to put together a meal quickly. Do you have favorite canning recipes that you use for your convenience foods? I would love to hear what they are!
Blessings,
Jennifer
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When you pressure can the filling, do you find the apples stay crispier? Not crunchy, but less like mush?
I quit trying to put up apple pie filling(water bathed), because I found that no matter the apple I used, all I had was apple pie mush. 🙁 I would *love* to be able to put it up, if pressure canning makes them more apple-like, less mush like…if that makes any sense. 😉
I do think they are less mush like than when I water bath. Plus I don’t like how long it takes to water bath. 🙂
Thank you for stopping by!
This is a great idea, Jennifer, I remember you telling me about it years ago and I made some up, too, then. Very handy!
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