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Fruits & Vegetables
Apple Pie Filling
Fruits & Vegetables
Apple Pie Filling
Want the taste of home all year round? Try Ball® Apple Pie filling, it’s full of all the fragrant flavors. You can use this classic recipe to make old-fashioned apple pie, or as a special treat on top of ice cream!
Makes:
about 7 pints jars (16 oz)
Prep:
30 Minutes
Processing Time:
25 Minutes
INGREDIENTS
12 cups sliced, peeled and cored apples*
2-3/4 cups sugar
3/4 cup ClearJel® cooking starch
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2-1/2 cups unsweetened apple juice
1-1/4 cups cold water
1/2 cup bottled lemon juice
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
*To prevent browning, treat apple slices by applying produce pretreatment according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup bottled lemon juice and 4 cups water.
NEXT, TIME TO COOK!
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 bottled lemon juice, boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture; heat, stirring, until apples are heated through.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
NEXT, LET'S CAN IT!
Ladle hot apple pie filling into a hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars for 25 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.