What To Know
- Imagine opening a jar of homemade apple pie filling on a cold winter day, ready to bake a warm and comforting pie.
- A large pot with a rack for holding the jars is essential for processing the filled jars.
- After processing, carefully remove the jars from the canning pot using a jar lifter and place them on a clean towel to cool completely.
Are you ready to savor the sweet taste of autumn all year long? Learning how to canning apple pie filling is a fantastic way to preserve the fresh flavors of your favorite fall fruit. Imagine opening a jar of homemade apple pie filling on a cold winter day, ready to bake a warm and comforting pie. This simple guide will walk you through the process, from selecting the perfect apples to sealing those delicious flavors in jars.
Choosing the Right Apples
The key to a truly delicious canned apple pie filling is starting with the right apples. Look for varieties that hold their shape well when cooked and have a good balance of sweetness and tartness. Some popular choices include:
- Honeycrisp: Known for their crisp texture and sweet, slightly tart flavor.
- Gala: Sweet and juicy with a mild flavor.
- Granny Smith: Tart and firm, adding a lovely balance to sweeter apples.
- Pink Lady: A blend of sweet and tart with a crisp texture.
- Braeburn: Firm and tart, with a hint of cinnamon.
Preparing the Apples
Once you’ve chosen your apples, it’s time to get them ready for canning.
1. Wash and Peel: Wash the apples thoroughly and peel them using a vegetable peeler.
2. Core and Slice: Use a corer to remove the core and then slice the apples into ¼-inch thick pieces.
3. Lemon Juice: Add a tablespoon of lemon juice to the sliced apples. This will help prevent browning and preserve the bright color.
Creating the Perfect Filling
Now, let’s assemble the filling that will make your homemade apple pie filling irresistible.
1. Sugar and Spices: In a large pot, combine the sliced apples with your desired amount of sugar. A good starting point is 1 cup of sugar per 4 cups of sliced apples. Add your favorite spices, such as cinnamon, nutmeg, and allspice, to taste.
2. Thickening Agent: For a thicker filling, add 2 tablespoons of cornstarch or 1 tablespoon of flour to the pot. You can adjust this amount based on your preferred consistency.
3. Cook and Simmer: Bring the mixture to a boil over medium heat, stirring frequently. Reduce heat and simmer for 15-20 minutes, or until the apples are tender and the mixture has thickened.
Preparing for Canning
Before you start canning, ensure you have all the necessary equipment and supplies.
1. Jars and Lids: Use clean, sterilized jars and lids. You can sterilize jars by boiling them in water for 10 minutes or running them through the dishwasher on the sanitize cycle.
2. Canning Pot: A large pot with a rack for holding the jars is essential for processing the filled jars.
3. Jar Lifter: A jar lifter will help you safely move hot jars from the canning pot to the counter.
4. Rubber Gloves: Wear rubber gloves to protect your hands from the hot jars and water.
Canning the Apple Pie Filling
Now, let’s get those delicious flavors sealed in jars.
1. Fill the Jars: Carefully ladle the hot apple pie filling into the sterilized jars, leaving about ½ inch of headspace at the top.
2. Remove Air Bubbles: Use a clean spoon or a non-metallic spatula to remove any air bubbles trapped in the filling.
3. Wipe the Rims: Wipe the rims of the jars with a clean, damp cloth to ensure a clean seal.
4. Place Lids: Place the lids on the jars and screw the rings on finger-tight.
5. Process in Canning Pot: Place the filled jars in the canning pot, ensuring they are covered with at least 1-2 inches of water. Bring the water to a rolling boil and process for 20 minutes. This processing time is for high-altitude areas. For lower altitudes, consult a canning guide for the appropriate processing time.
Cooling and Storage
After processing, carefully remove the jars from the canning pot using a jar lifter and place them on a clean towel to cool completely. As the jars cool, you should hear a “popping” sound as the lids seal. If the lids don’t seal, you can refrigerate the jars and use them within a few weeks.
Once the jars are completely cool, check the lids to ensure they are properly sealed. You should be able to press down on the center of the lid and it shouldn’t move.
Store your canned apple pie filling in a cool, dark place. With proper storage, your homemade apple pie filling will last for up to a year.
Beyond the Basics: Adding Flavor Variations
While the basic recipe for canned apple pie filling is delicious on its own, you can always experiment with different flavor combinations to create unique variations.
- Add Nuts: Stir in chopped pecans, walnuts, or almonds for a crunchy and nutty twist.
- Citrus Burst: Add a tablespoon of orange zest or a squeeze of lemon juice for a citrusy touch.
- Spiced Up: Experiment with different spices like ginger, cardamom, or cloves to create unique flavor profiles.
- Berrylicious: Combine apples with your favorite berries, like blueberries or raspberries, for a delightful mix of flavors.
A Taste of Autumn, Anytime
Canning apple pie filling is a wonderful way to preserve the sweet and comforting flavors of fall. By following these simple steps, you can enjoy homemade apple pie filling all year long. Whether you’re whipping up a classic apple pie, a crumb topping, or a delicious apple crisp, your homemade filling will add a touch of homemade goodness to every bite.
Basics You Wanted To Know
Q: Can I use frozen apples for canning apple pie filling?
A: While it’s possible to use frozen apples, they may lose some of their texture and flavor during thawing. Fresh apples are recommended for the best results.
Q: How long does canned apple pie filling last?
A: Properly canned apple pie filling can last for up to a year when stored in a cool, dark place.
Q: What if the lids don‘t seal?
A: If the lids don‘t seal, you can refrigerate the jars and use the filling within a few weeks.
Q: Can I use a pressure canner for canning apple pie filling?
A: You can use a pressure canner, but it’s not necessary for this recipe. A water bath canner is sufficient for safely canning apple pie filling.
Q: How can I tell if the apple pie filling is done?
A: The apple pie filling is done when the apples are tender and the mixture has thickened. You can test the doneness by inserting a fork into the apples. If it goes in easily, the filling is ready.
