Best Preserved Apple Pie Filling Recipes

Preserved Apple Pie Filling image

Provided by Kathleen Riemer

Number Of Ingredients 8

Steps:

1. Peel, core, and slice apples; add lemon juice, toss to coat. In a large pan, mix sugar, cornstarch, cinnamon, nutmeg and salt; add water and mix well. Over medium heat bring to a boil and cook until thick and bubbly. Stir frequently to prevent scorching. Remove from heat. Pack the sliced apples into hot canning jars, leaving a 3/4 inch headspace. Fill jars with hot syrup and gently remove air bubbles. Wipe rim and seal with hot sterile lid and ring; process in a Hot water bath canner for 20 minutes. Remove jars; let cool overnight; label and keep in a dark cool place until ready to use. Enjoy!!! Makes 6 quarts

Preserved Apple Pie Filling image

Provided by LoveMyVeggies

Categories Dessert

Time 1h30m

Yield 7 Quarts, 56 serving(s)

Number Of Ingredients 6

Steps:

Set a large pot of water to boil.
Pour 1/2 cup lemon juice into a large bowl.
Peel, core, and slice apples - dropping the slices into the bowl of lemon juice to keep them from browning.
When done preparing the apples, add the slices to the boiling water and blanch for 1 minute.
Turn off the heat, drain the pot, and return the slices to the pot to keep them warm.
In a large saucepan, combine sugar, starch, cinnamon, and apple juice.
Add 2 1/2 cups water and bring to a boil over medium heat.
Lower heat and simmer for 1-2 minutes.
Stir in the remaining cup of lemon juice and fold in the apple slices. Stir until warm.
Ladle the mixture into clean jars leaving 1" headspace.
Remove any air bubbles and wipe rims clean.
Process the jars in a canning bath for 25 minutes.