Throughout August, we’ve been sharing some canning basics, including last week’s freezer jam. This week, check out our canning how-to for apple pie filling.
Always Follow the Directions
Oregon State University Extension Service and Washington State University Extension Service offer recipes and advice. Have questions? Call OSU’s food safety and preservation hotline now through October at 1-800-354-7319.
Everything You Need is at Coastal
Pick up a set of Ball® Quart Jars with lids and bands, as well as the Presto 23-quart Pressure Canner and cooker designed for easy, confident home pressure canning. Plus, your Coastal carries the Weston Apple Peeler and the Weston 5-Piece Canning set, which includes a wide mouth funnel, jar lifter, lid wrench, kitchen tongs, and a magnetic lifter to keep your hands out of the hot water.
This recipe is a huge time saver for year-round pie making, plus you can use the apple filling for dessert toppings. Remember to use fresh fruit when possible. In this example, we used softer core, Yellow Delicious. If you must use frozen fruit, be sure it is completely thawed.
What You’ll Need for each quart jar:
- 3 ½ cups fresh sliced apples (blanched)
- ¾ cup + 2 tablespoons granulated sugar
- ¼ cup Clear-Jel
- ½ teaspoon cinnamon
- 1/8 teaspoon nutmeg (optional)
- 1/2 cup cold water
- ¾ cup apple juice
- 2 tablespoons bottled lemon juice
Directions (Blanching apples)
Wash, peel and core apples, then cut into ½ wide slices.
In a large pan, bring 1 gallon of water to a boil. Place no more than 6 cups of apples in the boiling water for 1 minute. Drain apples after blanching.
Remove from water and place in a clean bowl.
Directions (Preparing apples)
In a large, clean bowl, combine sugar, Clear-jel, and cinnamon. Add nutmeg if desired.
Add water and/or apple juice. Stir and cook on high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring occasionally.
Fold in drained apple slices.
Fill quart jars without delay. Leave 1 ½ inch headspace.
Use a knife on the inside of each jar to remove excess air. This helps prevent the apples from browning.
Carefully clean the top of the jar to get a better seal. Do not touch the apples inside the jar.
Place the lid and tighten the band on each jar.
Put the closed jars into a canner filled with very hot water.
Add water if needed so that there is 1-inch of water above the jars.
Once water begins to boil, lower heat to maintain gentle boil and process for recommended time based on your elevation.
0 to 1,000 feet: 25 minutes
1,001 to 3,000 feet: 30 minutes
3,001 to 6,000 feet: 35 minutes
After processing, take canner off heat, remove lid.
Wait at least 10 minutes before removing jars.
You’ll Find All of Your Canning Supplies at Coastal
The canning section at your Northwest and owned Coastal has everything you need, including Ball BPA-free lids, pectin, jars, labels and lids, pressure canners, and all of the tools to make the job easy and enjoyable.