Apple Pie Filling
Apple pie, apple crisp, apple cobbler, what better way to make a quick winter and early spring dessert than having some of your apples ready in a jar. If you or a friend have a tree, cook these up when you are tired of making applesauce. Yum.
Using your summer and fall apples for canned apple pie pie or crisp filling is very rewarding during winter or spring when fresh apples are unavailable.
- 7-1/2 Qts (14 lbs) fall apples, peeled cored and cut to size
- ½ qt local honey
- 1/3 cup cornstarch
- 2 tbsp cinnamon
- 2 fresh lemons juiced
- 1 qt fresh apple juice optional
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Sterilize about 5 quarts, heat the lids in almost boiling water. Have your boiling water bath canner filled with water so that it will cover the 5 quart jars, bringing it to just below a boil.
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In a large stainless steel pot, combine the honey, cornstarch, and spices. Bring to boil, add the apple juice mixing well. Add the apple slices, stirring and bring to a boil for 3 minutes. Immediately pack the hot apples out of the syrup into your sterilized and hot quart jars, leaving 1” headroom. Top with the hot syrup which remains in the pot, leaving ¾” at the top headroom. Remove any trapped air with table knife. Clean the rim of each jar, place the lid on the jar and seal the jars by tightening the lids. Process in a boiling water bath for 20 minutes. Place the quarts upside down to help with the seal.
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Each quart will just fill a 9” pie or an 8” x 8” square pan for apple crisp.
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Follow crisp and apple pie instructions.
