Learn how to make a delicious and versatile canned apple pie filling that can be used to create mouthwatering pies and desserts. This recipe allows you to preserve the flavors of fresh apples, combined with warm spices and a hint of lemon, to enjoy all year round. With a remarkably easy and rewarding process, you'll have a pantry stocked with this homemade goodness in no time. Perfect for those impromptu pie cravings or as a heartfelt gift for friends and family.
Ingredients
- 12 cups peeled, cored, and thinly sliced apples
- 2 tablespoons lemon juice
- 4 cups granulated sugar
- 1 cup light brown sugar
- 1 cup cornstarch
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 1/2 cups water
- 1 cup apple juice
- 1 tablespoon vanilla extract
Directions
- In a large bowl, combine thinly sliced apples and lemon juice. Toss to evenly coat apples and prevent browning.
- In a large pot, combine granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Mix well.
- Add water and apple juice to the pot. Stir until all ingredients are thoroughly combined.
- Bring the mixture to a boil over medium heat, stirring constantly. Boil for 2 minutes or until the mixture thickens.
- Reduce heat and add the apple slices to the pot. Simmer for 6-8 minutes, or until apples are slightly tender. Stir occasionally.
- Remove the pot from heat and stir in vanilla extract.
- Carefully transfer the hot apple pie filling into clean, sterilized quart-sized canning jars, leaving 1/2-inch headspace. Remove any air bubbles by running a non-metallic utensil along the inside of the jar.
- Wipe the jar rims clean, place lids, and screw on bands. Make sure the lids are fingertip tight.
- Process the jars in a boiling water canner for 20 minutes. Adjust processing time for altitude if necessary.
- Remove jars from the canner and place them on a towel-lined countertop. Let them cool completely and check for a proper seal.
- Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
