Canned Apple Pie Filling
|Canned Apple Pie Filling and Extra Syrup|
- 6 lbs apples (I used the equivalent of 18 apples since they were fresh picked)
- 1 c brown sugar and 3 c white sugar (I prefer a mix)
- 1 c cornstarch (call me a traditionalist and yes, jars are refrigerated, so...)
- 2 tsp to 1 tbsp cinnamon (we like cinnamon)
- 1 tsp salt
- 1/2 tsp ground cloves (it adds that certain 'something')
- approx. 9 1/2 c cold water (some like a mixture of apple juice and water)
- 3 tbsp plus 3 tbsp Realemon (for 2 different steps)
- Peel, core and slice apples. Yes this can be tedious if you are old-fashioned like me and don't have a corer or apple peeler, but it's worth it, just wait and see. Drop apples as cut into a big bowl filled with cold water and 3 tbsp lemon juice.
- In a large non-aluminium pot, mix sugars, cinnamon, cloves and cornstarch. Add salt and water and mix well. Bring to boil until thick and bubbly (be patient and keep stirring. Like I said, it's worth it). Remove from heat and add 3 tbsp lemon juice. This makes the "syrup."
- Get ready to start packing the jars: Making sure they are hot, stuff with some drained apples (just gently squeeze them over the sink) and pack down. Add some syrup, and repeat until jars are filled to within 1 inch of top. Run a knife around the edges and gently tap jars on countertops to remove air bubbles that would cause the apples to rise. Wipe off jars and put on the lids. Continue til all jars are full and ready to process.
- Can the left-over syrup for addings when making pies, to use with pancakes or waffles or to make apple crisp/brown betty, if desired.
- Place jars in a bath of boiling water, letting them boil for about 20 minutes. I like to start the water and put in the jars to make sure the water doesn't spill over. They can sit in there while the water comes to a boil.
- Voila, beautiful canned apples!
|The boiling water bath filled with jars of pie filliing and syrup|