Canning Cinnamon Apple Pie Filling

I have never tried this before, but I don't see why it wouldn't work, so thought I would give it a try!!  I spotted a version of what I have adapted here on and their jars looked just beautiful.  As there are 2 five pound bags of cooking apples in the downstairs refrigerator I can get at it!

Ingredients for Canned Apple Pie Filling:

1 peck (10 pounds) cooking apples (Johnathan, Gala, Granny Smith, Arkansas Black, Rome, etc.)
peeled, sliced, and cored (I used 1/2 Gala and 1/2 Johnathan.)
6 C. sugar
1 1/2 C. Clear-jel*
2 T. Cinnamon
2 1/2 -3 C. cold water
6 C. apple juice or water (I measured from and used from the water prepared with ascorbic acid that I sliced the apples into.)
1 t. salt
3/4 C. lemon juice or ascorbic acid according to pkg. directions, if you use the ascorbic acid instead of lemon juice increase water/apple juice amount above to  7 C. and dissolve according to pkg. directions.)

*Clear-jel is a type of easily dissolving corn starch and does not clump nearly as badly as regular corn starch tends to do.  (I ordered mine from the King Arthur Flour Company on line and had it in just a couple of days.)

I place the empty jars in the rack in the up position over the boiling water to keep them hot.
Prepare 6-7 quart jars and lids.  Slice the apples into a ascorbic acid and water bath to prevent browning.

I used 2 pans with 6 C. water and 6 t. ascorbic acid each to cut the apple slices into and hold.
To facilitate the apples from shrinking and your jars from appearing half full you first boil the apple slices in this recipe.  Bring a large heavy bottomed kettle with the first amount of cold water to a boil.  Add about 1 quart of the apple slices at a time and bring the water back up to a boil for about a minute or so.  Next strain the apples out of the water using a slotted spoon or spider and add the next batch of apples.  Keep the parboiled apples covered and warm while boiling the rest of them.

Apples ready to boil.
When you have finished with all of the apples empty the water and you may reuse the kettle in the next step.  Add the sugar, Clear-jel, cinnamon, and apple juice (If using ascorbic acid instead of lemon juice dissolve it in the apple juice or water per the package directions.) or water to the heavy bottomed kettle and stir.  Turn the heat to medium high and bring to a boil stirring until thickened, bubbling, and smooth.  Turn off the heat.

Add the apples and stir.  If you are using lemon juice instead of ascorbic acid add it now and stir well.

Fill  the hot jars 3/4 full of apples and syrup.  Top off each jar with syrup to within 1" of the rim of the jars.  Run a plastic spatula around the inside of the jars to release air bubbles.  Wipe the rims with a clean wet cloth.  Add lids and rings. 

Process the quart jars in boiling water bath covering the entire jar and lids for 25 minutes.  Remove from the pan and allow to sit on a tea towel on the counter to cool undisturbed overnight.

I really was pleased with the way these turned out and will probably make more for the winter's baking.  I may even dress up the jars and give as Christmas gifts. I can see a square of cotton fabric
across the top of the jar and the ban screwed on to hold it with a ribbon and a gift tag attached.  I would certainly appreciate such a gift.

Yielded 7 quarts.

No comments: