Step-by-Step Guide to Creating Perfect Canned Apple Pie Filling at Home

How to Canned Apple Pie Filling: A Step-by-Step Guide

Canning apple pie filling is a delightful way to preserve the essence of autumn in a jar. This homemade preserve can be used to create mouthwatering apple pies, tarts, or even used as a topping for pancakes. Whether you’re a seasoned canner or a beginner, this step-by-step guide will help you achieve perfect canned apple pie filling every time.

Ingredients:

– 10-12 apples (preferably tart varieties like Granny Smith or Honeycrisp)
– 1 cup of sugar (adjust according to your taste)
– 1/4 cup of lemon juice
– 1 teaspoon of cinnamon
– 1/2 teaspoon of nutmeg
– 1/4 teaspoon of salt
– 7-8 pint jars with lids and bands
– Jar lifter
– Canning funnel
– Ladle
– Sterilization method (e.g., boiling water bath or pressure canner)

Instructions:

1. Prepare the Apples: Wash the apples thoroughly and remove the stems and cores. Cut the apples into small chunks or slices, depending on your preference.

2. Cook the Apples: In a large pot, combine the chopped apples, sugar, lemon juice, cinnamon, nutmeg, and salt. Cook over medium heat until the apples are tender and the mixture has thickened. This process usually takes about 15-20 minutes. Stir occasionally to prevent sticking.

3. Sterilize the Jars: While the apple mixture is cooking, sterilize the jars, lids, and bands. You can do this by boiling them in water for 10 minutes or by using a steam sterilization method. Be sure to remove the jars from the water with a jar lifter to avoid damaging the seals.

4. Fill the Jars: Once the apple mixture has thickened, carefully ladle it into the sterilized jars, leaving 1/2 inch of headspace. Wipe the rim of each jar with a clean cloth to remove any residue, then place the lids and bands on tightly.

5. Process the Jars: Using your chosen sterilization method, process the jars for the recommended time. For a boiling water bath, process the jars for 15 minutes, and for a pressure canner, process for 20 minutes at 10 pounds of pressure. Adjust the processing time based on your altitude.

6. Cool and Store: After processing, remove the jars from the canner and let them cool on a towel for 12-24 hours. Once cooled, check the seals by pressing on the center of the lids. If they don’t move, your canned apple pie filling is ready to be stored. Keep the jars in a cool, dark place for up to one year.

By following this simple guide, you can enjoy the delicious taste of homemade canned apple pie filling all year round. Happy canning!