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Classic Apple Pie Filling
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Stock up on irresistible homemade apple pie filling for effortless baking days!
Ingredients:
  • 12 cups sliced, peeled, cored apples, treated to prevent browning* and drained
  • Water
  • 2.75 cups granulated sugar
  • 0.75 cup cooking starch used for preserving, such as ClearJel®
  • 2.5 cups apple juice
  • 1.25 cups cold water
  • 0.5 cup lemon juice
  • 7 Ball® or Kerr® Pint (16 oz) Jars with lids and bands
Instructions:
  • Get your boiling water canner ready. Gently warm the jars and lids in simmering water until needed. Keep the bands separate for now.
  • Quickly blanch 6 cups of apple slices in a bubbling pot of water for 1 minute. Retrieve with a slotted spoon and keep cozy in a covered bowl.
  • In a large stainless steel saucepan, mix sugar, ClearJel®, cinnamon, and nutmeg together. Pour in apple juice and cold water. Bring the mixture to a boil over medium-high heat, stirring constantly, until it thickens and starts to bubble. Stir in lemon juice, bring it back to a boil, and cook for 1 minute, stirring constantly. Take the saucepan off the heat. Drain apple slices and gently stir them into the hot mixture. Heat the mixture while stirring until the apples are warmed through before processing.
  • Carefully transfer the steaming pie filling into the sterilized jars, ensuring there is a 1-inch gap at the top. Gently press out any air bubbles, wipe the rim clean, place the lid in the center of the jar, and twist on the band until it is snug with just your fingertips.
  • Place the jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove the jars and allow them to cool. After 24 hours, check the lids for a proper seal by pressing the center - it should not flex up and down.

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