HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Hi Canners!  Is anyone canning apple pie filling?  I have done this for a couple of years using a recipe that is similar to cold pack pickles only you cold pack apple slices into hot jars and pour the spicy sugary syrup over them and then hot water bath.  I recently came across another recipe (by the almighty county extension agent) that said to boil the apple slices in water for one minute before packing them.  I would rather skip this boiling business as the cold pack has worked fine in the past, but you know, the extension agents kind of know their stuff.  Any thoughts?

Views: 2211

Replies to This Discussion

I make cherry, blackberry, peach, apricot, elderberry and apple pie filling...I use ClearJel...boil up the ClearJel and sugar (and any spices) till thick, add the fruit for a tiny bit and then put up in jars...delicious! If your cold pack method works for you: go for it. Blanching is a personal choice as far as I'm concerned.
THanks Lynda! I sort of assumed the boiling was to keep the apples from turning brown. Speaking of Clear Jel, I use cornstarch as my thickener but also just read that it can break down. Does the clear jel make a really goopy filling? I thought I should start using it, but I prefer my pies a little on the runny side. . . .
Sue the filling using ClearJel is exactly like the *Comstock* in a can filling (without the tinny after-taste)...thick and goopy...not runny...you can make it thinner and not so thick, but it just won't be what I think you're hoping for. I like the ClearJel filling for fried pocket pies and filled doughnuts and fruit canned in syrup for my pies (I add tapioca when making the pie).
Lynda--I was at both of our grocery stores yesterday and there is no ClearJel--just Surejel, Certo and Pomona's Universal pectin--will any of these work?
I have had to order mine through King Arthur's or on ebay...the cost came out the same either way. ClearJel has been used as a thickening agent commercially for years, it is only recently become available to the public. I believe the ebay store that offers it is the Berry Farm...very quick shipping...a tiny bit slower for King Arthur's...I'm in N. CA.
Can you give me your recipe? A friend dropped off a couple bushels of apples yesterday
Sue,

Can you share your recipe for canning apple pie filling? I'd like to can some and don't want to use clear gel. Also, does your apples turn color without blanching?

Thanks so much for your post!
Missy
Hi James and Missy! HEre is my recipe for Preserved Apple Pie Filling! I found it on allrecipes.com, posted by a woman named Rhonda, though I made a few changes with regard to spice ammounts (I like more) and food coloring (I see no need to add yellow food coloring to pie filling just for color). It makes 7 quarts of pie filling.

6 pounds of tart pie apples, peeled and sliced.
*I put them in water with lemon juice as I work, to keep from turning brown--approximately 1/4 cup lemon juice to 2qts water. Add more lemon juice if you get excessive browning.

4 1/2 C. Sugar
1T + 1t ground cinnamon
1 t ground nutmeg
1/4 t ground clove
1/4 t ground allspice
1 C. cornstarch
2 t. salt

3 T. lemon juice
10 C. water

Prepare your quart jars, lids and bands and have your water bath hot and ready.
While you are waiting for your water bath to boil, peel and prepare your apples.

Mix spices, cornstarch, salt and sugar together in a large pan (mix while dry first) then add your 10 cups of water and bring to a boil. Cook until thick and bubbly. Remove from heat and add lemon juice.

While you were waiting for the spicy, sugary mixture to boil, drain your apple slices which were soaking in the water/lemon juice mixture and pack them into the hot, sterile jars.

When the spicy syrup mixture is ready, pour it over the apples and fill the jars leaving 1/2 inch headspace. Use a non-reactive spatula to remove air bubbles. Clean the rims, put on your lids and process in hot water bath canner for 20 minutes (I do 40 minutes because we are between 5 and 6000 feet above sea level). Check out an altitute conversion chart fo find your own processing time, using 20 minutes as the sea-level time.

I hope I didn't leave anything out! When I bake this filling, I usually add one or two more fresh apples to round it out (I like a pretty big pie) or some cranberries and figs. If I add alot of extra fruit I like a little more spice and a small scoop of brown sugar. Oh, and a shot of bourbon is also a nice addition to an apple pie, trust me on that!
Thanks so much for sharing your recipe Sue! I can't wait to get to this project...

Best,
Missy



Sue Tirrell said:
Hi James and Missy! HEre is my recipe for Preserved Apple Pie Filling! I found it on allrecipes.com, posted by a woman named Rhonda, though I made a few changes with regard to spice ammounts (I like more) and food coloring (I see no need to add yellow food coloring to pie filling just for color). It makes 7 quarts of pie filling.

6 pounds of tart pie apples, peeled and sliced.
*I put them in water with lemon juice as I work, to keep from turning brown--approximately 1/4 cup lemon juice to 2qts water. Add more lemon juice if you get excessive browning.

4 1/2 C. Sugar
1T + 1t ground cinnamon
1 t ground nutmeg
1/4 t ground clove
1/4 t ground allspice
1 C. cornstarch
2 t. salt

3 T. lemon juice
10 C. water

Prepare your quart jars, lids and bands and have your water bath hot and ready.
While you are waiting for your water bath to boil, peel and prepare your apples.

Mix spices, cornstarch, salt and sugar together in a large pan (mix while dry first) then add your 10 cups of water and bring to a boil. Cook until thick and bubbly. Remove from heat and add lemon juice.

While you were waiting for the spicy, sugary mixture to boil, drain your apple slices which were soaking in the water/lemon juice mixture and pack them into the hot, sterile jars.

When the spicy syrup mixture is ready, pour it over the apples and fill the jars leaving 1/2 inch headspace. Use a non-reactive spatula to remove air bubbles. Clean the rims, put on your lids and process in hot water bath canner for 20 minutes (I do 40 minutes because we are between 5 and 6000 feet above sea level). Check out an altitute conversion chart fo find your own processing time, using 20 minutes as the sea-level time.

I hope I didn't leave anything out! When I bake this filling, I usually add one or two more fresh apples to round it out (I like a pretty big pie) or some cranberries and figs. If I add alot of extra fruit I like a little more spice and a small scoop of brown sugar. Oh, and a shot of bourbon is also a nice addition to an apple pie, trust me on that!

I boil water and add the apples. Boil each batch for 5 minutes after the water returns to a boil. You're not really "cooking" the apples - just blanching  and heating 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.  Raw packs (unblanched apples) make poor quality products. Waterbath for 20-30 minutes depending on your altitude (less time for less altitude).

If you are going to use them right awayrather than store them it would be possible to skip the blanching but then you'd be cold/raw packing and would have to extend your waterbath process time (so why skip the boil?).

So Lynda Reynolds,

How much ClearJel do you use in your apple pie filling recipe?

Sue Tirrell said:

Hi James and Missy! HEre is my recipe for Preserved Apple Pie Filling! I found it on allrecipes.com, posted by a woman named Rhonda, though I made a few changes with regard to spice ammounts (I like more) and food coloring (I see no need to add yellow food coloring to pie filling just for color). It makes 7 quarts of pie filling.

6 pounds of tart pie apples, peeled and sliced.
*I put them in water with lemon juice as I work, to keep from turning brown--approximately 1/4 cup lemon juice to 2qts water. Add more lemon juice if you get excessive browning.

4 1/2 C. Sugar
1T + 1t ground cinnamon
1 t ground nutmeg
1/4 t ground clove
1/4 t ground allspice
1 C. cornstarch
2 t. salt

3 T. lemon juice
10 C. water

Prepare your quart jars, lids and bands and have your water bath hot and ready.
While you are waiting for your water bath to boil, peel and prepare your apples.

Mix spices, cornstarch, salt and sugar together in a large pan (mix while dry first) then add your 10 cups of water and bring to a boil. Cook until thick and bubbly. Remove from heat and add lemon juice.

While you were waiting for the spicy, sugary mixture to boil, drain your apple slices which were soaking in the water/lemon juice mixture and pack them into the hot, sterile jars.

When the spicy syrup mixture is ready, pour it over the apples and fill the jars leaving 1/2 inch headspace. Use a non-reactive spatula to remove air bubbles. Clean the rims, put on your lids and process in hot water bath canner for 20 minutes (I do 40 minutes because we are between 5 and 6000 feet above sea level). Check out an altitute conversion chart fo find your own processing time, using 20 minutes as the sea-level time.

I hope I didn't leave anything out! When I bake this filling, I usually add one or two more fresh apples to round it out (I like a pretty big pie) or some cranberries and figs. If I add alot of extra fruit I like a little more spice and a small scoop of brown sugar. Oh, and a shot of bourbon is also a nice addition to an apple pie, trust me on that!

I use about 3 tablespoons for each quart...I really don't have a recipe...I add pie spices and a bit of butter with some sugar and water when it thickens up I add the sliced fruit (apples, peaches, pears, apricots) then I put everything in a jar or jars and process it.  I do elderberries, blackberries, cherry the same way.  In fact this year I even did rhubarb...real tasty...and super easy.  There's a good video at www.canningusa.com showing how to make the pie filling if you're intersted.


Shellie A. Gades said:

So Lynda Reynolds,

How much ClearJel do you use in your apple pie filling recipe?

Sue Tirrell said:

Hi James and Missy! HEre is my recipe for Preserved Apple Pie Filling! I found it on allrecipes.com, posted by a woman named Rhonda, though I made a few changes with regard to spice ammounts (I like more) and food coloring (I see no need to add yellow food coloring to pie filling just for color). It makes 7 quarts of pie filling.

6 pounds of tart pie apples, peeled and sliced.
*I put them in water with lemon juice as I work, to keep from turning brown--approximately 1/4 cup lemon juice to 2qts water. Add more lemon juice if you get excessive browning.

4 1/2 C. Sugar
1T + 1t ground cinnamon
1 t ground nutmeg
1/4 t ground clove
1/4 t ground allspice
1 C. cornstarch
2 t. salt

3 T. lemon juice
10 C. water

Prepare your quart jars, lids and bands and have your water bath hot and ready.
While you are waiting for your water bath to boil, peel and prepare your apples.

Mix spices, cornstarch, salt and sugar together in a large pan (mix while dry first) then add your 10 cups of water and bring to a boil. Cook until thick and bubbly. Remove from heat and add lemon juice.

While you were waiting for the spicy, sugary mixture to boil, drain your apple slices which were soaking in the water/lemon juice mixture and pack them into the hot, sterile jars.

When the spicy syrup mixture is ready, pour it over the apples and fill the jars leaving 1/2 inch headspace. Use a non-reactive spatula to remove air bubbles. Clean the rims, put on your lids and process in hot water bath canner for 20 minutes (I do 40 minutes because we are between 5 and 6000 feet above sea level). Check out an altitute conversion chart fo find your own processing time, using 20 minutes as the sea-level time.

I hope I didn't leave anything out! When I bake this filling, I usually add one or two more fresh apples to round it out (I like a pretty big pie) or some cranberries and figs. If I add alot of extra fruit I like a little more spice and a small scoop of brown sugar. Oh, and a shot of bourbon is also a nice addition to an apple pie, trust me on that!

RSS

Badge

Loading…

Join us on:

Videos

  • Add Videos
  • View All

Photos

  • Add Photos
  • View All

© 2022   Created by HOMEGROWN.org.   Powered by

Badges  |  Report an Issue  |  Terms of Service

Community Philosphy Blog and Library