Best Canned Apple Pie Filling Recipes

CANNED APPLE PIE FILLING

Steps:

• in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a knife.
• Put lids on and process in a water bath canner for 20 minutes.

APPLE PIE FILLING - CANNED OR YOU CAN FREEZE IT!

Steps:

• Steralize 6 quart jars if canning by washing them with soap and water and putting them in the oven at 215 degrees for a minimun of 15 minutes. They can stay in the oven until you are ready to take them out.
• Peel, core and slice apples. (Leave slices about 1/2 inch thick).
• Combine sugar, cinnamon, nutmeg, cornstarch and salt in large pot.
• Add water and cook on high heat, stirring frequently at first and then constantly until it boils. Let it boil for about a minute, at this point it should be nice and thick.
• Stir in lemon juice and food coloring.
• Pack apples in hot jars and fill jars with sauce just to the bottom rung of the mouth of the jar. I use a wooden spoon to push the apples down. DO NOT FILL THEM ANY HIGHER! THEY WILL EXPLODE!
• Yes, it happened to me! :(.
• Process jars in hot water bath for 20 minutes or freeze however you want to.

CANNED APPLE PIE FILLING

Steps:

• Use firm crisp apples, such as golden delicious, Rome or other apples of similar quality.
• Wash, peel and core the apples. Slice them about 1/2 inch wide and place in water containing ascorbic acid to prevent browning. Blanch 2 quarts at a time for 1 minute in boiling water. While blanching other apples, keep ones already blanched in covered pot to keep warm.
• Combine the sugar, clear gelatin and cinnamon in large pot with the water and apple juice, food coloring and nutmeg. Stir and cook on medium high heat until the mixture thickens and begins to bubble.
• Drain the apple slices from the water, reserving water.
• Add lemon juice to water mixture and boil 1 minute more. Fold in the apple slices immediately and fill jars with mixture. Clean the rims and seal the jars.

APPLE TURNOVERS (OR ANY CANNED FRUIT PIE FILLING)

Steps:

• TO MAKE THE PASTRY:.
• Blend flour and salt in medium mixing bowl. Cut chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
• Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
• To test the dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
• Shape the dough into a ball. For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
• FOR THE FILLING:.
• Combine apples and water in small saucepan. Cook and stir on high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes. Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes.; stir frequently. Combine flour and granulated sugar. Stir into apple mixture. Bring to a boil. Boil 1 minute. Stir in butter.
• Heat oven to 425ºF. Roll out refrigerated pie dough. Cut six 5 1/4-inch circles from each half (reroll circles as necessary to 1/16-inch thickness).
• Place about 1 tablespoon apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal. Place on ungreased baking sheet. Prick tops with fork to let steam escape.
• Bake 20 minutes or until golden brown. Cool 10 minutes on wire rack.
• Combine powdered sugar, milk and vanilla in small bowl. Stir well. Drizzle over turnovers. Serve warm or cool.
• Note: Any canned fruit pie filling can be substituted for fresh apple filling.

CHIP'S CANNED APPLE PIE FILLING WITH AMARETTO

Steps:

• Peel, core and slice apples.
• Add apples to large pot. Add sugar, 1 stick butter, water, vanilla and cinnamon.
• Bring to a boil and boil for 15-20 minutes, reduce heat to medium low.
• Add Amaretto and let simmer another 5 minutes.
• Place in jars, process in water bath to seal.

GRACE123'S APPLE/RHUBARB/RAISIN CANNED PIE FILLING

Steps:

• BOIL ALL UTISILS ECT.. IN LARGE POT. IN THE LARGE SAUCE PAN. PLACE APPLES AND RAISINS AND CUT UP RHUBARB. AND THEN DICE IN FOOD PROCESSOR. AND EMPTY INTO LARGE POT. ADD 2 CUPS SUGAR[OR TO TASTE] 1 TEASP VANILLA, 2 TEASP APPLE PIE SPICE[OR TO TASTE]
• STIR TIL ALL IS COMBINED AND IS COOKED DOWN SOME AND IS TENDER IT WILL HAVE A GREAT AROMA.
• POUR INTO 1 QRT JAR AND FILL TO FIRST RIM THEN SEAL AND PLACE RING LIDS ON TIGHT. THEN POUR THE REST INTO A 1 PINT JAR AND PLACE SEAL ON AND RING LIDS ON TIGHTLY. AND LISTEN FOR THE POPS

RHONDA'S CANNED APPLE PIE FILLING

Steps:

• In a large pan, mix honey, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a rubber spatula or the handle of a wooden spoon.
• Put lids on and process in a water bath canner for 20 minutes. Remember to add additional time at altitude.

CANNED APPLE PIE FILLING

Steps:

• Prepare boiling water canner. Heat (7 each) pint glass preserving jars with lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine sugar, ClearJel, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.
• Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
• Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

HOMEMADE CANNED APPLE PIE FILLING

Steps:

• 1. Crush vitamin C tablets to a powder. Put in a bowl of water to put apples in. Peel and core the apples. Slice in 1/4 inch slices and put into the bowl of cold water (this will prevent apples from turning brown while they wait for the next step.
• 2. Combine sugar, Clear Jel, cinnamon, water and apple juice in a large pot. Stir and cook on medium high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Add drained apple slices to sauce.
• 3. Fill jars with mixture, leaving 1 -inch head space. I packed the jars with the apples and then divided sauce among the jars.
• 4. Wipe jar rims clean, tighten lids and process immediately. Place jars in pot of water with water 1 inch above top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude. See download for other times). Remove from water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed. Now they are ready to be saved for later or wrapped for gifts. http://www.skiptomylou.org/wp-content/uploads/2009/10/mf1187.pdf

HOME CANNED APPLE PIE FILLING

Steps:

• 1. Note on apples: Choose apples that are naturallyh sweet and tart varieties as in Jonagold, Rome, Jonathon, Winesap, Red Delicious. If you can select 3 varieties of these apples.
• 2. Wash, peel, core and slice your apples between 1/4 to 1/2 inch slices. Next blanch them in a large pot with at least 1 gallon of boiling water boil about one minute after they return to a boil. Drain and keep the hot fruit in a covered bowl or pot.
• 3. Combine the sugar and cinnamon in a large pot wih the apple juice and water.
• 4. Heat the liquid stirring almost constantly while cooking on medium high until it begins to bubble. Mix the ClearJel or corn starch with the lemon juice and add this to the juice in the pot. Boil 1 minute stirring constantly until it starts to thicken. Then remove from heat. At this point it should be pretty thick but still able to drip.
• 5. Now fill your steralized warm jars by alternating layers of the liquid and apple slices and then repeat until the jar is full to 1 inch below the top.
• 6. Use a spoon, butter knife, or your fingers to press down to fill in any of the air spaces with liquid to help them settle in the jar and reduce the amount of air space. Pack the jars tightly with apples because if you don't the apples will float and the bottom of the jar with be all syrup. Wipe off the rims.
• 7. Put your prepared lids on and process them in a hot water bath for 25 minutes. Once the jars are done pull them out and let them cool in a draft free place on 2 layers of towels. Dont' let the jars bump each other.
• 8. Additional Note: If you don't want to use the apple juice then just substitute with additional water.

CANNED APPLE PIE FILLING

Steps:

• 1. In large cook pot, combine all ingredients except the apples. *I like using clear jel for pies instead of corn starch. It doesn't clump up like corn starch. Stays smoother. Cook until mixture thickens, stirring constantly.
• 2. Add the apples & continue cooking to boiling. Simmer 5 minutes.
• 3. Pack in hot sterilized jars. Seal. Process in hot bath for 30 minutes.