Homemade Apple Pie Filling - No Clear Jel

Learn how to make and can homemade apple pie filling. This recipe does not use clear jel and can be used for pies, cobblers and all sorts of recipes.

Homemade Apple Pie Filling - No Clear Jel

Prep Time1 30

Cook Time5

Processing Time*20

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

24 c apples peeled, cored and cut into wedges or slices
2 c granulated sugar
½ c lemon juice
1 Tb cinnamon
1 teaspoon nutmeg

US Customary - Metric

Instructions

To begin, wash and prepare all of your canning supplies. Always inspect jars for any chips or cracks, and inspect lids for any flaws.
Combine all of the apple filling ingredients in a large, non-reactive pot and let them sit at room temperature for at least an hour.
Heat the apple pie filling ingredients over medium heat until they come to a boil.
Reduce the heat and simmer for 5 minutes.
Spoon the apple pie filling into prepared, hot pint or quart jars. Leave a generous 1-inch head space. Apple pie filling is known to seep out while processing, and if that happens, your jars may not seal.
Use a bubble wand to remove air bubbles. Add additional apple mixture if needed to maintain the head space.
Wipe the rims of the jars very well with a damp rag dipped in white vinegar.
Place a lid on the jar and secure it with a ring, finger tight.
Place the jars in your hot water bath canner or steam canner.
Process the jars for 20 minutes. ( * See the note about adjusting time for elevation in the article above. Processing times for canning recipes are always give for under 1000 ft elevation. You must make adjustments if you live at a higher elevation.)
After the jars have processed, turn off the heat. If using a hot water bath canner, remove the lid of the canner, and let the jars rest for 5 minutes. If using a steam canner, leave the lid on (heat off) for 5 minutes, then take it off.
Remove the jars to a draft-free location that is lined with towels or a cooling rack.
Let the jars sit 12-24 hours, or overnight to cool completely.
Remove the rings, test the seals, and wash the jars if needed. Label the jars and store them in your pantry.

Notes

To use the filling: Remove 1/4 cup of the liquid from the jar, and place it in a small dish. Add in 2 Tablespoons of cornstarch and whisk it smooth. Stir it back into the rest of the apple mixture and use as you like.
Each quart of apple pie filling will make one 9" apple pie.
To Make a Pie, thicken the mixture as mentioned above. Prepare a 9" pie crust in a pie plate, and pour the quart of filling in. Cover it with a second crust, sealing the edges together. Cut a couple slits in the center of the top crust. Bake for 50 minutes at 375°(F). Cool at least 15 minutes before serving.

See This Recipe:

https://cosmopolitancornbread.com/apple-pie-filling-no-clear-jel/

Equipment Used

Nutrition