Apple Pie Filling

In my continuing effort to use up the massive amounts of apples that are accumulating on my porch, I dug out a recipe I haven’t used in years- canned apple pie filling.

I made some years ago (back when I only had 2 children and a house in the suburbs) and remembered that it yummy- just a little sweeter than I liked.

Since I was using a sweeter apple (yellow delicious) I decided to cut the sugar in half.  If I do another batch with a tart apple- like Granny Smith- I will use the full amount.

It actually went very quickly, we had a canner filled and cooking in 30 minutes. (But I did use my apple peeler
and I had 3 children assisting me.)

Apple Pie Filling

In large sauce pan combine 4-1/2 cups of sugar, 1 cup of cornstarch, 2 teaspoons of cinnamon, 1/4 teaspoon of nutmeg and 1 teaspoon of salt.

Stir in 10 cups of water.

Cook and stir until thick and bubbly.

Add 3 tablespoons lemon juice and a few drops of yellow food coloring (if desired- I left it out).

Peel, core, and cut 5-6 pounds of tart apples (about 30 depending on the size).

Pack apples into hot, sterilized jars leaving 1 inch head space.

Fill with hot syrup leaving 1/2 inch head space, using the handle of a plastic spatula to help distribute the syrup. (Do not use a knife or metal object- you may nick or crack your canning jar!) You will need to move the apples around to get the thick syrup to fill in the gaps.

Adjust lids and process in a boiling water bath canner 15 minutes for pints and 20 minutes for quarts.

I got 7 quarts out of one batch and had enough syrup to cut up a few more apples and make a pie.

It is very important to watch the head space! The apples will cook in the canner and let out juice that needs somewhere to go.

One quart of apple pie filling is enough for an 8-9 inch pie.