I may have mentioned that i have multiple neighbors and friends with apple trees. Along the path of. waste not want not I just can’t them them all drop to the ground, so I do what I can to use them as best as I can! For example apple cake – but that only uses 2 apples at a time and I can’t afford that many new jeans if I make this recipe too much!
I found this recipe a while back, and thought that could be cool. 1 reason is that it shows you how to can it, as well as being able to save “fresh” apple pie filling for use in a apple caramel dump cake recipe that I love, and not having to use a can of pie filling is just so appealing!
The apple peeler and spiralizer definitely made this so much easier!
Below is a half recipe just to make sure I would like it before I committed to so many apple pie jars! So feel free to scale to what works for your bag of apples!
Apple Pie Filling (canning)
If you don’t want to can, just put the lids on after the apples cool and put them in the fridge!
- 2 1/4 cups white sugar
- 1/2 cup cornstarch
- 1 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoons salt
- 5 cups water
- 1.5 tablespoons lemon juice
- 3 pounds apples
- 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.
- 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.
This was super fun to do and to see the outcome! Original recipe called for using quart jars, but i didn’t want that many apples per jar. So make this your own!
If you try this let me know what you think!