Water Bath Canning: Apple Pie Filling

How great it is to make an apple pie when the home-canned filling with your blend of spices is in a jar on your pantry shelf. Canning apple pie filling is not much work, it looks beautiful in the jars--especially Weck jars--and it is such a convenience. With Thanksgiving and Christmas just around the corner, stock up on your home-canned pie fillings and save lots of effort during the holiday time crunch. Recipe is below.

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RoseRed Homestead Apple Pie Filling
6 quarts sliced apples (tart apples are best)
5-1/2 cups sugar
1-1/2 Clear Jel (the cook type--not the no-cook type--link is above)
Spice mix--your choice--about 1-2 Tbs (a bit of cardamom is fabulous)
7-1/2 cups water or apple juice or a combination of both
3/4 cups bottled lemon juice
Peel, core and slice apples and place in lemon water (or similar) to prevent browning
Blanch apple slices, 2 quarts at a time, in boiling water for 1 minute
Mix dry ingredients together and place in a large pot
Add apple juice/water
Cook over medium hear stirring constantly until mixture boils and thickens
Add lemon juice, bring back to a boil and boil for 1 minute
Stir in apple slices and fill jars.
Place lids as usual.
Process in a water bath canner for 30 minutes if elevation is 0-1000 feet ; 35 minutes between 1000-3000 feet; 40 minutes for 3000-6000 feet and 45 minutes above 6000 feet*. Allow jars to remain in canner for at least 10 minutes after processing time is completed to help prevent the filling from oozing out of the jars. Makes 5-6 quarts of filling.
*See USDA Canning Guide (https://nchfp.uga.edu/publications/publications_usda.html)

Видео Water Bath Canning: Apple Pie Filling канала RoseRed Homestead