-
-
My review
Canned Apple Pie Filling
rhonda
"This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids."
Added to shopping list.
Go to shopping list.
Ingredients
servings 97 calsOriginal recipe yields 56 servings (7 quarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Per Serving: 97 calories; 0.1 g fat; 25 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 85 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 274315 Ratings
-
-
-
-
-
Most helpful positive review
11/30/2005
This is a wonderful pie filling recipe. The trick to the syrup is put your sugar and spices in 8 or 8 1/2 cups of hot water; stir till dissolved and place over low heat. Then mix 2 cups water 3 ...
Most helpful critical review
9/18/2011
Cornstarch is not safe to add to canned items. You must use Clear Jel, a modified starch that is safe for canning. Cornstarch doesn't allow for consistant heat penentration that is needed for sa...
Most helpful
Most positive
Least positive
Newest
11/30/2005
This is a wonderful pie filling recipe. The trick to the syrup is put your sugar and spices in 8 or 8 1/2 cups of hot water; stir till dissolved and place over low heat. Then mix 2 cups water 3 ...
10/17/2006
The recipe was excellent. It was very easy. My only suggestion would be that when you use a knife to get rid of the air bubbles, use a plastic one or spatula. The first time I used a metal butte...
10/8/2006
This is the same recipe my mom used to use when I was a kid and we loved it. I was in the search for this recipe when my mom found the original book and lent it to me. Here are a few helpful t...
9/25/2005
This is excellent. For us, one batch of syrup made 6 quarts of pie filling. We left the 1/2" of headspace as it said, but the filling expanded & oozed out of the jars. Obviously they didn't se...
9/18/2011
Cornstarch is not safe to add to canned items. You must use Clear Jel, a modified starch that is safe for canning. Cornstarch doesn't allow for consistant heat penentration that is needed for sa...
10/20/2005
This is a great way to use up extra (and non-extra) apples. I found that 6 1/4 lb. apples and 1 1/4 recipes of the syrup filled my 7 quart jars...I may have needed the extra syrup because I left...
10/21/2006
Several of you mentioned that this pie was bland or needed more spices. That could be because you are using the wrong kind of apples. You must use a crisp, tart pie apple such as jonagold, empir...
10/3/2004
I just made this recipe today. I am a beginner canner, but found it very simple and precise! I haven't made a pie with it yet, but I did taste test the syrup and it was soooo yummy! I must admit...
9/21/2006
My aunt gave me some apples (more than I could eat before having them go bad) and found this recipe so I decided to try it. I dont have a canner so I used a big pot like I do when I make jelly. ...