Apple season is pretty much over, and applesauce is usually the most popular canning choice when faced with a case of apples, but I decided to switch it up this year. Well, that and I still have a jar of applesauce left from last year. My kids go through phases, and they are NOT in an applesauce phase right now. So anyway, I thought this looked pretty fun! It took me awhile to find the ClearJel, so I’m going to save you the trouble and tell you right now that you will probably have a hard time finding it in store, too. Here’s a link to a good price on ClearJel on Amazon. (Plus if you go through this link I get a small percentage of the sale at no additional cost to you! Thanks!)
Why use ClearJel instead of cornstarch? “ClearJel is a cooking starch that is acceptable for use in home canning. Not all cooking starches are suitable for home canning, as reheating causes some to lose viscosity. Making mixtures too thick can interfere with required heat penetration during heat processing.” (Ball Complete Book of Home Preservation, p. 170)
Apple Pie Filling Makes about 7 pint jars (or 3 quart jars, if you weren’t paying attention and accidentally filled quart jars instead of pint jars.)
What you will need:
- 12 cups sliced peeled cored apples, treated to prevent browning (directions below!)
- 2 3/4 cups granulated sugar
- 3/4 cup ClearJel
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 1/4 cups cold water
- 2 1/2 cups unsweetened apple juice
- 1/2 bottled lemon juice
1. Prepare canner, jars and lids. For more information, click here
2. In a large pot of boiling water, working with 6 cups at a time, blanch apple slices for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
(I actually just heated a teapot and poured the water into a large bowl holding all the apple slices. That seemed easier.)
3. In a large stainless steel saucepan, combine sugar, ClearJel, cinnamon, nutmeg, water and apple juice.
Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil for 1 minute, stirring constantly. Remove from heat.
Drain apple slices and immediately fold into hot mixture.
Before processing, heat, stirring, until apples are heated through.
4. Ladle hot pie filling into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot filling. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 25 minutes for pint jars and 35 for quarts. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
There you have it! Not too hard, eh? Now any time of the year you have a yen for apple pie or apple turnovers, all you have to do is
buy make pie crusts and open your jar! 😉
PS. Did you notice my new ladle?? It is so awesome; I am smitten! It gets into every nook and cranny of the jar and has made my life just that much easier! I got mine at Meijer, but here’s a link at Amazon if you want to check it out!