Moms’ Canned Apple Pie Filling

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Y’all, this is one of my favorite canning ideas my mom does each fall.  Canned Apple-Pie Filling.  Think about it.  You can have a fresh apple pie anytime you want.  So quick and so economical.   I use it in more than apple pies too.  Cobblers, crisps and other apple desserts.  Give it a try and you will never have a pantry without a quart or two of these.

Before you can anything, Go to the National Center for Home Canning at: https://nchfp.uga.edu/publications/publications_usda.html

Always follow the guidelines set forth by the National Center for Home Canning at the above link.  Do NOT just go by what I may say in my recipes or videos as it could be wrong and cause health issues.  I try my best to make sure everything is followed correctly for your safety, but you need to protect yourself and always follow the National Center for Home Canning guidelines whenever you can food yourself.

Ingredients

• 36 (more or less) Peeled, cored and sliced apples of your choice
• 9 cups sugar
• 2 cup cornstarch
• 4 tsp. cinnamon
• 2 tsp. ginger
• 1 tsp. nutmeg
• 20 cups water
• 6 T. lemon juice
• 12 clean (boiled or dishwasher) quart mason jars, lids and rings

Directions

Pack the apple slices tightly into the hot, sterilized quart jars.

Measure sugar into a heavy-bottomed Dutch oven. Sift together cornstarch, cinnamon, ginger and nutmeg; stir well to combine with sugar. Gradually adding the water to the Dutch oven, whisk vigorously to remove any lumps that may form.

Cook over medium-high heat, stirring often, until thickened and bubbly. A nice syrupy mixture.

Remove from heat and stir in lemon juice.

Using a ladle and canning funnel (make sure you cleaned funnel too in boiling water or dishwasher), pour syrup over packed apples in jars, leaving a ¾-inch headspace.

Slide a butter knife around the insides of the  jars to remove any air bubbles.  You may have to add more syrup if necessary.

Wipe rims of jars, seal with prepared lids and rings, and process in a boiling water bath for 20 minutes. Makes 12 quarts.

****you can half this recipe for 6 quarts, or multiply it by 4 like mom and have 48 of these beauties.  She likes to share with everyone.  I personally have 10 jars in my pantry right now.