Apples are in season and that means it’s apple canning time. Along with canning applesauce and apple jelly, I like to can apple pie filling. It’s so wonderful to open those jars mid winter for a very quick dessert.
I use apple pie filling mostly for making an apple crisp. I can throw a dessert together in the matter of minutes! Of course you can also make a pie with apple pie filling! You will need two quart jars for a regular size apple pie.
This recipe yields approximately 7-8 quart jars.
If you prefer not to can, I also have an apple pie filling freezer recipe!
- 6 Pounds Apples (about 24 medium apples)
- 4½ cups Sugar
- 1 cup Cornstarch
- 2 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 2 teaspoon Salt
- 10 cups Water
- 3T Lemon Juice
- Peel, core and slice apples. Keep apple slices in lemon water (or use Fruit Fresh) until the filling syrup is almost ready.
- In a large pan mix sugar, cornstarch, cinnamon, nutmeg and salt. Add water and mix well. Bring mixture to a boil. Stir until mixture is thick and bubbly. Remove from heat and add lemon juice.
- While syrup is cooking, pack apple slices into hot quart jars. Once the syrup has thickened, pour syrup over apples in the quart jars. Leave ½" inch of head space. Use a knife or spatula to remove air bubbles.
- Put lids on and process in a water bath canner for 20 minutes.
- If you are just getting started with water bath canning check out the Ball Blue Book for Canning and Preserving. A great website to use for a canning resource is Pick Your Own.
- Make sure you follow instructions exactly when canning. It is important to use exact measurements.
This recipe is perfect for making apple crisp at the spur of the moment!