Simply Canning, is a great resource for information on canning safety, recipes, canning tips and how to’s. The articles are easy to read and understand, The information is valid for a newbie & veteran canners. If you haven’t checked it out, yet…you should!
Sharon Peterson, the woman behind Simply Canning, is sharing her Apple Pie Filling recipe with us today (see below). Sharon began her canning journey for the same reason many of us have; gardening and home preserving food proved to be a great way to provide nutritious, simple, delicious meals and provides an alternative to the many preservative laden commercial products found on the shelf of the local mega markets.
If you can’t find what you need on her website, you can purchase Sharon’s book, Simply Canning. The book will lead you step by step through the most important safety information for both pressure canning and water bath canning. In addition to her books, Sharon also offers a self paced video course designed to teach you what you need to know for safe home canning.
Gather your canning supplies
Peel, core and slice your apples. This is where the apple, peeler, corer, slicer may come in handy. It will cut your prep time in half. However keep in mind that it does slice your apples very thin. I like thicker slices when I am canning apple pie filling.
If you will raw pack your jars (see below) keep your peeled sliced apples in a light syrup or water with some ascorbic acid. (Also called – Fresh Fruit Preserver from Mrs. Wages). This will keep your apples from browning while you make your syrup. In this image the apples in the foreground are in a sugar syrup. Except the top I had more apples than syrup but it is ok because I’ll get them in the clear jel asap.
To make a light syrup simply heat water and sugar in a sauce pan until sugar dissolves – 2 cups sugar to 1-quart water
Make your thickener or syrup
Raw Pack or Hot Pack?
There are two ways to fill your jars. Raw or Cold Pack and Hot Pack. I recommend a hot pack. Read through both methods below and decide what you think will work best for you.
Raw Pack Apple Pie Filling
Hot Pack Apple Pie Filling
Combine apples and clear jel
Fill jars and top off with extra syrup if needed.
When I am canning apple pie filling I prefer to hot pack. A hot pack seems easier and less messy, sticky. Here’s how to hot pack.
Wipe the rims clean, remove any air bubbles and place your lids. Process apple pie filling in quart jars for 25 minutes. For more details on processing follow water bath canning instructions.
If you’d like to enjoy more Apple options in your pantry, try your hand at these: Chunky Spiced Applesauce (with no added sugar!)
Crockpot Apple Butter (with and without the peels). Or check out our post 10 Ways to Preserve Apples.