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Canning Apple Pie Filling
I love making canned apple pie filling in fact when I was married a friend of my moms gave me a recipe book filled with handwritten recipes. I have to say, I still have that book today, I remember who gave it to me and it is one of my most treasured gifts. Inside that book were several recipes that my family still loves and uses today. Some of them have become favorites of my friends and neighbors! Well it is that time of year, when the apple season is coming to an end and there are some fairly cheap apples out there right now. It is a great time to warm up your kitchen,, get this off your to-do list, and get these set up for an easy anytime pie or crisp. I love having these in my pantry.
Apple Pie Filling
6 Quarts fresh apples sliced 1/4 inch thick.(perfect size in the apple peeler)
5 1/2 C Sugar
1 T Cinnamon
1 t. nutmeg (opt)
2 1/2 C cold water
5 C. Apple Juice
3/4 C bottled lemon juice
3 C. Ultra Gel
Peel, core and slice apples; place in water containing ascorbic acid or fruit fresh.
Blanch no more than 2 quarts at a time in boiling water for 1 minute and keep warm.
Combine sugar, spices , water, apple juice and lemon juice in large kettle.
Add ultra Gel gradually with a wire whisk and stir until smooth. Cook until thick and bubbly. Fold in drained apple slices. Fill jars, leaving 1/2 inch head space.
Adjust lids and process immediately in water bath or steam canner for 35 minutes or per your canners instructions based on altitude.
Makes 7 quarts
Check out our Apple Crisp recipe to use with this – it is the easiest and best recipe I have ever seen. Let me know how you use your canned apples. I can’t wait to hear.
**Ultra Gel can be ordered online through Amazon see the link below.
Photo by Ohmeaghan on Flickr
