Preserved Apple Pie Filling Recipes

Steps:

• in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a knife.
• Put lids on and process in a water bath canner for 20 minutes.

Steps:

• 1. Peel, core, and slice apples; add lemon juice, toss to coat. In a large pan, mix sugar, cornstarch, cinnamon, nutmeg and salt; add water and mix well. Over medium heat bring to a boil and cook until thick and bubbly. Stir frequently to prevent scorching. Remove from heat. Pack the sliced apples into hot canning jars, leaving a 3/4 inch headspace. Fill jars with hot syrup and gently remove air bubbles. Wipe rim and seal with hot sterile lid and ring; process in a Hot water bath canner for 20 minutes. Remove jars; let cool overnight; label and keep in a dark cool place until ready to use. Enjoy!!! Makes 6 quarts

Steps:

• Set a large pot of water to boil.
• Pour 1/2 cup lemon juice into a large bowl.
• Peel, core, and slice apples - dropping the slices into the bowl of lemon juice to keep them from browning.
• When done preparing the apples, add the slices to the boiling water and blanch for 1 minute.
• Turn off the heat, drain the pot, and return the slices to the pot to keep them warm.
• In a large saucepan, combine sugar, starch, cinnamon, and apple juice.
• Add 2 1/2 cups water and bring to a boil over medium heat.
• Lower heat and simmer for 1-2 minutes.
• Stir in the remaining cup of lemon juice and fold in the apple slices. Stir until warm.
• Ladle the mixture into clean jars leaving 1" headspace.
• Remove any air bubbles and wipe rims clean.
• Process the jars in a canning bath for 25 minutes.

Steps:

• 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, ClearJel®, 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 mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold 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.

Steps:

• Combine water and lemon juice in heavy medium saucepan.
• Add apples and stir to coat with liquid.
• Cover pan and bring to boil.
• Reduce heat and simmer mixture for 3 minutes.
• Mix sugar, Calvados and spices into apple mixture.
• Bring to boil over medium heat, stirring until sugar dissolves.
• Reduce heat and simmer about 45 minutes, stirring occasionally.
• Check the preserves at this point.
• Drop 1 tbsp of preserves onto a chilled saucer and put in freezer.
• If preserve wrinkles when pushed after 2 minutes of cooling, then it's done.
• Spoon hot preserves into hot, sterilized jars and wipe rim clean.
• Seal tightly.
• Cool.
• Refrigerate up to 3 months.