Homemade Canned Apple Pie Filling

Instructions:

1. Prepare a boiling water bath canner and sterilize 7 quart jars. Keep the jars hot until ready to fill.
2. Wash, peel, core, and slice the apples into ½-inch slices.
3. Working in batches, blanch the apple slices in boiling water for 1 minute. Remove them with a slotted spoon and keep the apples warm while preparing the filling.
4. In a large stainless steel pot, whisk together the granulated sugar, cook-type Clear Jel®, ground cinnamon, and salt.
5. Gradually whisk in the cold water until the mixture is completely smooth.
6. Bring the mixture to a boil over medium-high heat, stirring constantly until it thickens.
7. Stir in the bottled lemon juice and continue boiling for 1 minute.
8. Gently fold the warm apple slices into the hot filling until evenly coated.
9. Pack the hot apple mixture into the prepared hot jars, leaving 1-inch headspace.
10. Remove any trapped air bubbles using a non-metallic utensil. Adjust the headspace if necessary, then wipe the jar rims clean.
11. Apply the lids and screw bands until fingertip tight.
12. Process the jars in a boiling water bath:

• Quart jars: 25 minutes
• Pint jars: 25 minutes
• Adjust processing times according to your altitude if necessary.

13. Carefully remove the jars and allow them to cool undisturbed for 12 to 24 hours. Verify that each lid has sealed properly before storing in a cool, dark place.

Variations

• Add ¼ teaspoon of freshly grated nutmeg for a warm, aromatic flavor.
• Stir in ½ teaspoon of ground cardamom for a unique spiced twist.
• Add a splash of vanilla extract after opening a jar and before baking for extra richness.
• Mix two or more apple varieties for a more complex flavor and texture.
• Sprinkle a crumb topping over the filling instead of using a top crust for a classic apple crisp pie.

Tips

• Choose firm, tart apples that hold their shape well during processing and baking.
• Use cook-type Clear Jel® only. Instant Clear Jel®, flour, cornstarch, or tapioca are not recommended for home-canned pie fillings.
• Blanching the apple slices helps preserve their texture and reduces air in the fruit.
• Stir the filling constantly while it thickens to prevent lumps and scorching.
• Leave the recommended 1-inch headspace to allow for proper expansion during processing.
• Let the jars rest for at least 1 week before using so the apples fully absorb the cinnamon-spiced syrup.
• One quart of filling is the perfect amount for a standard 9-inch pie. Simply pour it into your favorite pie crust, add a top crust or crumb topping, and bake until golden brown and bubbling.
• Once opened, refrigerate any unused filling and use it within 5 to 7 days.