You think making and canning your own
apple pie filling or jam is
difficult or expensive? Not at all! Here's how to do it, complete instructions in easy steps and
completely illustrated. The apple pie filling will taste MUCH better than that
over-sugared tasteless glop in the can from the grocery store, and by selecting the right apples, it will be so
naturally-sweet that you won't need to add any sugar at all.
Prepared this way, the jars have a shelf life of 18 months to 2 years, and
require no special attention.
Now here's how you can,
too!
Directions for Making Apple Pie Filling
Ingredients and Equipment
Apples (see step 1)
6 quarts of sliced fresh apples
Sugar - 0 to 3 cups - it's your preference!
Cinnamon 1 Tablespoon
2 tablespoons of ClearJel® starch - here's where to get it:
(if you can't get it, corn starch will do - not as well and it hasn't
been tested in food labs for safety, but people report success)
(called "corn flour" in the UK)
Water and/or apple juice: 7 cups
Lemon juice - 3/4 cup (fresh or bottled)
Nutmeg (optional) - 1 tsp
vegetable/apple peeler
Jar grabber (to pick up the hot jars)
Lid lifter (has a magnet to pick the lids out of the boiling
water where you sterilize them. ($2 at Wal-Mart)
Jar funnel ($2 at Wal-Mart)
At least 1 large pot
Large spoons and ladles
Ball jars (Publix, Wal-Mart carry then - about $8 per dozen quart
jars including the lids and rings)
1 Water Bath Canner (a huge pot with a lifting rack to sterilize the jars of
apple pie filling after
filling (about $30 to $35 at mall kitchen stores, Wal-Mart) You CAN use a
large pot instead, but the canners are deeper, and have a rack top
make lifting the jars out easier. If you plan on canning every year,
they're worth the investment.
Recipe and Directions
Step 1 - Selecting the apples
The most important step! You need apples that are sweet - NOT
something like Granny Smith's. Yeah, I know you like them to eat
fresh, but you'd have to add a lot of sugar.
Instead,
choose apples that are naturally sweet, like Gala, Fuji,
Rome and always use a mixture - never just one type. This year I
used 4 bushels of red delicious and one each of Fuji, Gala and Rome.
This meant it was so sweet I did not need to add any sugar
at all. And the flavor is great! The Fuji's and Gala's give it
an aromatic flavor!
Honeycrisp and Pink Lady are also excellent, sweet, flavorful apples. you
may want to use firmer apples - Golden and Red delicious tend to be very soft
Step 2 - How many apples and where to get them
You can pick your own, or buy them at the grocery store.
You can also get them in large quantities for prices (in 2005) in the $14 to $20 range at the real farmer's
markets, like the Atlanta-Forest park
Georgia State Farmer's Market and orchards in the southeast of the
U.S. You'll get about 14 to 18 quarts of apple pie filling per bushel of
apples, depending upon bruises and size..
Step 3 - Wash the jars and lids
Now's a good time to get the jars ready, so you won't be rushed later.
The dishwasher is fine for the jars, the water bath processing will
sterilize them as well as the contents! If you don't have a dishwasher,
you can wash the containers in hot, soapy water and rinse, then
sterilize the jars by boiling them 10 minutes, and keep the jars in hot
water until they are used. Leave the jars in the dishwasher on "heated dry" until you are ready
to use them. Keeping them hot will prevent the jars from breaking when
you fill them with the hot apple pie filling.
Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 5 minutes, and use the magnetic "lid lifter wand" to pull them out.
Step 4 -Wash the apples!
I'm sure you can figure out how to wash the apples in plain
cold water.
Step 5 - Peel the apples
The fastest way to peel the apples is one of these peelers! With firm
apples, it takes about 20 seconds per apple. These apple peelers don't work
well on soft, mushy apples or apples with soft spots on them. In that case
your stuck with a hand peeler!
Once
they're peeled, remove any remaining brown spots.
These apple peelers work
absolutely great on firm apples, pears and potatoes. They don't work so
well on apples that are mush or have soft spots. There are 2 types of
peelers: those that have a suction base ("Back to Basics", below) and those that clamp on to the edge of a
table ("Progressive" below"). I prefer the suction type as you can use it more places.
Click on the links below for more info or to order one.
Step 6 - Core and Slice
You can use a knife, but the $5 corer/slicer you see in the photo is the easiest way to do
it. The apple corer/slicer, available at almost
any large grocery store, kitchen store, Bed Bath and Beyond, Target, Wal-Mart,
etc.
With this or an ordinary knife, any slices that are between 1/4 inch and
1/2 inch thick will do.
Remove seeds, stems, any hard parts near the seeds and and brown or soft
spots.
Here are the apple slices, ready for the pie filling!
These corer/slicers are fantastic. Think about it; it makes six slices
in the time you can cut one with a knife AND it cores. The one sold here through
Amazon.com is better than any I've seen in the stores because it has tall
handles (so you won't knock your knuckles) and is washable in the dishwasher.
Click on the link below for more info or to order one.
Step 7 - Blanch the Apples
It's pretty simple: place 6 cups of sliced apples at a time in a
large pot with 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil.
You're not really "cooking" the apples - just blanching them.
Blanching means heating the at high temperature for a brief time to stop
the enzymes that can cause the flavor to degrade during storage.
Drain
and keep the hot cooked fruit in a covered bowl or pot.
Photo is coming!!!
Step 8 - Make the liquid for the filling
Combine sugar and 1
tablespoon of cinnamon in a large pot with the 7 cups of apple juice (you could
use water and 3 cups of sugar instead of apple juice. I use apple juice to
add the flavor and natural sweetness. Stir almost constantly while cooking on medium high heat until
the mixture thickens and begins to bubble.
Mix 2 tablespoons of ClearJel starch to 3/4 cup of lemon juice and add this to
the juice in the pot. Boil 1 minute, stirring constantly. ClearJel®
is a corn starch that has been modified to give it special and unique
characteristics when used in food products. It is recommended by the USDA for
making pie fillings because it does not break down in the acid food mixtures and
does not thicken enough during heat processing to interfere with the intended
effect of the heat on killing bacteria during canning. In other words it reduces
spoilage and is safer than corn starch. It is preferred for thickening canned
pie fillings as well as other foods over other corn starches because it
has less or no aftertaste, the thickened juices are smooth and clear, and foods
thickened with ClearJel® may be frozen.
Step
9 - Fill the jars with the apple slices
Pretty self explanatory. A jar funnel helps. Gently jostle the
jar and lightly press the slices to help them settle in the jar and reduce the
amount of air space.
Step
10 - Pour the liquid over the apples in the jars
Fill them to within 1/2 inch of the top, wipe any spilled apple pie filling of
the top, seat the lid and tighten the ring around them.
Step
11 - Process the filled jars in the water bath
Put them
in the canner and keep them cover with at least 1 inch of water and
boiling. if you are at sea level (up to 1,000 ft) boil pint and/or quart jars for
25 minutes.
If you are at an altitude of 1,000
feet or more, see this chart.
USDA-Recommended process time for Hot Pack
Pint or Quart Jars of Apple Pie Filling in a boiling-water
canner.
Process Time at Altitudes of
0 - 1,000 ft
1,001 - 3,000 ft
3,001 - 6,000 ft
Above 6,000 ft
25 min
30
35
40
Step 12 - Remove and cool the jars - Done
Lift the jars out of the water and let them cool without touching or
bumping them in a draft-free place (usually takes overnight) You can
then remove the rings if you like.
Other Equipment:
From left to right:
Jar lifting tongs
helpful to pick up hot jars
Lid lifter
- to remove lids from the
pot
of hot water
Lid
- disposable - you may only
use them once
Ring
- holds the lids on the jar until after
the jars cool - then you don't need
them
Canning jar funnel
- to fill the jars
Features:
* All the tools you need for hot waterbath canning - in one comprehensive set!
* Complete with 21 1/2 qt. enameled waterbath canner and "Ball Blue Book" of canning.
* Also includes canning rack, funnel, jar lifter, jar wrencher, bubble freer, tongs and lid lifter.
* A Kitchen Krafts exclusive collection.
Average Customer Review:
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Home Canning Kits
Features:
* All the tools you need for hot waterbath canning - in one comprehensive set!
* Complete with 21 1/2 qt. enameled waterbath canner and "Ball Blue Book" of canning.
* Also includes canning rack, funnel, jar lifter, jar wrencher, bubble freer, tongs and lid lifter.
* A Kitchen Krafts exclusive collection.
This is the same type of standard canner that my grandmother
used to make everything from apple pie filling to jams and jellies to tomato and
spaghetti sauce!. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs,
lid lifting wand, a plastic funnel,
labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll
never need anything else except more jars and lids!
VillaWare V200 Food Strainer
With this Food and Vegetable Strainer, you'll be able
to prepare more healthy foods, make natural sauces, soups and jams -
even your own baby food! The tedious job of peeling and coring is
eliminated as the strainer continuously separates the seeds and skins
from the juices and pulp with just a turn of the handle. The highly
polished body contains no paint or coatings that can chip or peel off,
is easy to clean, and stands 19-in. high with the attached hopper.
Click at left for more information, images accessories or to order.
Features:
Stainless-steel construction
Manual crank system
Replaces peeling and coring
Assembly required
Wash all parts in hot, soapy water
Optional additional screens for
berries, pumpkin, salsa, tomato/applesauce
With the Deluxe Food Strainer/Sauce Maker, you can make
creamy apple sauce and smooth tomato sauce without
having to peel and core! This multi-use strainer forces
food through a stainless steel screen, automatically
separating the juice and pulp from the seeds, shins, and
stems. Perfect for purees, creamed soups, baby foods,
pie filling, juices, jams, and more. Save time, effort,
and money by preparing your own tasty sauces to be used
immediately or boiled for future use. Do bushels with
ease and in a fraction of the time. Includes the
tomato/apple screen with easy twist on design and
instruction/recipe booklet.
The Deluxe model comes with the standard Tomato/Apple
Screen; as well as the Berry Screen, Pumpkin Screen, and
Grape Spiral. Note
Need lids, rings and replacement jars? Or pectin to make jam,
spaghetti sauce or salsa mix or pickle mixes? Get them all here, and
usually at lower prices than your local store!