Homemade Apple Pie Filling Canning Recipe

Directions

• Peel apples. Cut the applies into eighths, then slice out the core from each wedge. Cut each wedge in halves or thirds, to end up with apple slices that are about 1/2 inch thick at the thickest side. As you go, place cut up apple slices into a pot or bowl of water with 1/4 cup of lemon juice (to keep the apple slices from turning brown while you finish this step).
• Heat a pot of water to boiling. Blanch the apple slices by placing them into the boiling water for 1 minute, and then removing them. Do not plunge apples into cold water after blanching; just put them into a pot or bowl and cover them to stay warm. Do this step in batches so you don’t over-crowd the blanching pot.
• To make the sauce component, put the sugar, ClearJel, cinnamon, nutmeg, allspice, apple juice, and water. Turn heat to medium-high and bring to a low boil – stirring constantly. When at a low boil, add in the 1/2 cup of lemon juice, and cook for 1 more minute – stirring constantly.
• Fold all the apple slices into the sauce, making sure all slices are coated and the sauce is evenly distributed.
• Fill sanitized and heated pint or quart jars with the apple pie filling mixture, leaving 1 inch of headspace in each jar. De-bubble, check headspace, and wipe the rims with damn paper towel. Place lids and rings on the jars.
• Process jars in a hot water bath canner for 25 minutes for either quarts or pints (adjust for high elevation if necessary). Remove jars from canner and allow to cool completely to room temperature.