Canned Apple Pie Filling – New Recipe

I’m bringing this post up from the past. Its a great recipe and there is a link to a somewhat different recipe.

Well its new for me anyway. Here is my other recipe which uses quick cooking tapioca as a thickener.

This one is a bit different.

Apple Pie Filling

10 pounds tart apples – peeled, cored and sliced
5 1/2 cups sugar
1 1/2 cup Clearjel – Cook type, not instant. This link is an affiliate link
1 T. cinnamon
2-1/2 cups cold water
5 cups apple juice OR use water, its up to you.
1 tsp. nutmeg
3/4 cup bottled lemon juice
In this recipe you first want to boil your apple slices. This cooks the apples and keeps them from shrinking so much once they are cooked in the canner, and from making your jars look like they are missing some apples.
So bring a large kettle of water to a boil. Add about 1 quart of apple slices at a time and bring the water back to a boil. strain the apple slices out of the boiling water and add the next batch of apple slices. Keep the boiled apples covered while you are boiling the rest of them.
Once you’re done, you can empty out the water because you will need the kettle.
In your large kettle, preferably heavy-bottomed, add the sugar, Clear-Jel, nutmeg and cinnamon. Add the apple juice or water and stir. Turn up the heat and cook the mixture until it is thick, bubbly and smooth. Turn off heat.
Add the apple slices and lemon juice. Stir.
Fill hot jars 3/4 full of apples and syrup. Top of each jar with syrup to within 1 inch of the rim of the jars.
Run a plastic or rubber spatula around the inside of the jars to release air bubbles.
Clean off the rims with a clean, wet cloth.
Add lids and rings.
Water bath the jars for 25 minutes. Remove from pan and allow to sit on a dishcloth on the cabinet.Allow the jars to remain undisturbed over night.
Makes 6 or 7 quarts.

About Sylvia

Sylvia is the owner of the Christian HomeKeeper Network website and ministry. She and her husband Mark live in Tennessee. They are the parents of 5 children and grandparents to three so far. They have homeschooled since 1990. Sylvia is a Christian and enjoys mentoring women, writing articles for several magazines, gardening, Bible study and creating a peaceful holy home. Follow Sylvia on Google+ or check out her 21st Century HomeKeeper podcasts on the Preparedness Radio Network.
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11 Responses to Canned Apple Pie Filling – New Recipe

  1. Donna says:

    Oooooo! I really like this! It is ‘apple time’ round these parts after all!
    Printing and in the recipe files!

    Hope you’re doing well my friend!
    (((((((((((hugs))))))))))))))))
    Donna recently posted..A Sign for the Times: PREPARE

  2. Peggy Carr says:

    Since we’ve moved to Ar. I can’t find clear gel so I order it online from Amazon

  3. Cathy says:

    I am wondering if you could do sweet potatoes like this for canning. I like to make and bake candied yams.

  4. Sandra says:

    Hi, I live in Southern Middle TN. Where do you buy your Cleargel?

    • Sylvia says:

      I go to a Bulk Food store in southern Kentucky. You may want to look around and see if there are any Mennonite or Amish communities near you and see if there are some bulk food stores there.

  5. Elly says:

    Sylvia, do you think you can also freeze this recupe??

  6. Sylvia says:

    Clear Jel is simply modified corn starch but it is modified in such a way that it does not separate or clump like corn starch does when cooked.

    I buy it at a bulk food store locally. You can check around, I have seen several sellers online.

  7. Dorothy says:

    What is clear jel and where do you get it?