Saturday, October 11, 2014

Apple Pie Filling in a Jar.......

This past week I went and picked up my Jonathan apples I ordered through my food co-op. Last year I made lots of apple sauce and apple butter for Betty Grace who turned a year this past August. She took care of all I made and we have been out for a while. This year I am putting up ape pie filling in jars. I usually freeze a lot but decided to tackle canning lots of everything I can get my hands on. For now it's 80 lbs of Jonathan apples. In the next few weeks I will be canning sweet potatoes and pumpkin. I love this time of year!

The possibilities are endless with apples! You can freeze them, make homemade applesauce, apple butter, apple jelly or apple pie filling.

I started this process today and doubled a recipe I found on

This apple filling turned out beautiful! I am so excited to use this for pies, cobblers, crisps and anything else that uses apple pie filling in the recipe.

I started with these beautiful Jonathan apples we are able to get from an Amish community in Illinois.

I started peeling, coring and slicing apples until I reached roughly 12 pounds. The recipe calls for 6 pounds but I have so many apples I decided to double it.

In a large pot I blended the water, sugar, cornstarch, lemon juice, cinnamon, salt and apple pie spice.

I cooked this mixture until it was thick and bubbly.

I removed the thick filling from the heat and packed my sliced apples into my jars like this

and then ladled the hot, thick filling into the jars over the sliced apples.

After I did this, I put my sterile flats and lids on and processed my quarts in a boiling water canner for 20 minutes. Here is how they turned put, Beautiful! Can't wait to make a pie!


4 1/2 cups sugar
1 cup cornstarch
2 teaspoons cinnamon
2 teaspoons apple pie spice
1 teaspoon salt
3 tablespoons lemon juice
10 cups water
6 pounds of washed, peeled, cored and sliced apples

In a large pot, blend all the ingredients and being to a boil and cook until it is thick and bubbly. Remove from the heat.

Pack your apples in clean, hot canning jars leaving an inch of space from the top.

Fill with the hot syrup and close with hot, sterile flats and lids. Process in a boiling water canner for 20 minutes.

Remove the jars from the canner and let cool.

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