Brrr. It’s starting to feel like October in Boston. It was in the 40′s when I woke up this morning and when the alarm went off it took all the willpower I had not to roll over and hide under the duvet. On fall weekends I love sleeping in on mornings like this, but on weekdays they are positively brutal. I can tell that the switch back to hot breakfasts is almost inevitable. Baked french toast and stovetop oatmeal here I come.
On a happier note, Sunday was all about celebrating something that makes up for fall’s chilly mornings – bountiful autumn produce. I got together with a friend and her neighbor for a canning party. I realize that canning seems very retro, but I found it to be incredibly relaxing. (The fact that we drank good wine and nibbled on pizza while canning didn’t hurt either.) Between the three of us we had an abundance of tomatoes and apples so we ended up making two varieties of salsa, apple butter, and canned apple pie filling. The pie filling was the recipe I chose because it seemed easy and like something that would be handy to have in bulk. I don’t actually envision I will be using it to make pies and instead think there will be lots of apple sundaes and apple-topped pancakes in my future. I adapted this recipe because I couldn’t find the clearjel it originally called for. It’s ultra easy and a great recipe for someone new to canning.
Adapted from Freshpreserving.com
Yields about 7 (16 oz) pints
Ingredients:
-12 cups sliced peeled cored apples, treated to prevent browning* and drained (about 12 medium)
-2 3/4 cups granulated sugar
-1/2 cup cornstarch
-1 1/2 tsp ground cinnamon
-1/2 tsp ground nutmeg
-2 1/2 cups unsweetened apple juice, preferably fresh
-1 1/4 cups cold water
-1/2 cup lemon juice
Equipment:
-7 (16 oz) pint glass preserving jars with lids and bands
Method:
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Blanch apple slices, working with 6 cups at a time, in a large pot of boiling water for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
Combine sugar, cornstarch, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until misture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Immediately fold apple slices into hot mixture. Before processing, heat, stirring, until apples are heated through.
Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
*To treat apple slices to prevent browning, apply Ball® Fruit-Fresh® Produce Protector according to the manufacturer’s instructions or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.
{ 11 comments… read them below or add one }
This will be great to have on hand… I might need to pick up some canning jars!
This sounds amazing!
I always buy pie filling–never thought of making my own–thanks!!
I love apple picking. My fam and I usually attend the big Apple Festival in Bayfield Wisconsin, but this yr since I am so far away, we won’t be going
No fresh apple pies for me! Boo!
mm… oh man… here i go griping about my to do list…
1) Canning… 2) Eat Apple Sundaes…
I have just recently learned how to can. I am enjoying it very much. I am going to try your recipe for “apple pie filling”. Thank you for sharing.
I love the idea of a canning party. I’ve never canned. It would be so cool to have homemade stuff on hand, and only do the work once.
oh i’ve wanted to try canning!! this would certainly be a fabulous topping for vanilla bean ice cream, too
Perfect! This is exactly the idea I’ve been looking for! I already had a bag of apples and my mom brought me another huge bag from the farm.
Brr, indeed. it’s getting cold here to (in Seattle). Today it rained! Which made it very clear winter IS approaching. As for canning apples for pie… hmm. I never thought about that. How long does it last? Do you have to refrigerate it?
Warm apples aroma is awesome and heart warming for the fall!
It is a nice time of the year to can, specially apples…yours look fantastic…yummie!
What a wonderful idea! I have never thought of doing something like this. Having this made before hand would make the task of making apple pie a lot easier. Thanks for the tip!