Apple Pie Filling

Canned Apple Pie Filling

Now, I know this is a blog about gardening, but part of fruit and vegetable gardening is preserving the bounty.  We had a great crop of apples this year, and it requires some creativity to use all of them.  Apple pie is my husband's favorite and he would be quite happy if every apple was made into pie.  However, eating apple pie three times a day probably isn't the best diet for us, and, besides, my freezer is full to overflowing.  So, I decided to try my hand at canning apple pie filling.

When canning anything that has thickening in it, you need to be sure to use research tested recipes.  I know, I know - our mothers and grandmothers canned using their own recipes for years and years and none of us ever died from them.  Maybe that was luck or maybe it was because we had fewer pathogens being moved around the country back then than now, but either way, I have decided in the last few years not to take chances. 

I found a great recipe from our North Dakota State University Extension service.  It uses Clear-jel for thickening and this is an important factor.  Clear-jel is a special type of cornstarch and is the only type of starchy thickener recommended for canned products.  It can be used for canned fruit pie fillings because the acid in the fruit doesn't cause it to break down.  It also doesn't thicken enough during the processing to interfere with distribution of the heat throughout the product, so that bacteria is killed during canning.   It leaves no aftertaste and the thickened product is nice and clear, without the milky appearance that regular cornstarch can leave.  I've had trouble finding Clear-jel locally, but have found several sources on-line.

Here's the recipe:

Apple Pie Filling

For each quart of pie filling:

3 1/2 cups of fresh, peeled, pared and sliced apples
3/4 cup plus 2 T. sugar
1/4 cup Clear-jel
1/2 tsp. cinnamon
1/2 cup cold water
3/4 cup apple juice
2 T. lemon juice

Place sliced apples in an acidic solution to prevent browning.  Drain and drop apple slices in boiling water and heat for one minute after water returns to boiling.  Drain, but keep heated fruit in a covered bowl or pot.  Combine sugar, Clear-jel and cinnamon in a large kettle with water and apple juice.  Cook on medium heat, stirring constantly, until mixture thickens and begins to bubble.  Add lemon juice and boil one minute, stirring constantly.  Fold in drained apple slices and fill jars immediately.  Leave one inch of head space.  Wipe rim of jars, tighten lids, and process in boiling water bath for 25 minutes at altitudes of 1000 feet or less; 30 minutes at altitudes of 1001-3000 feet; and 35 minutes at 3001-6000 feet.

When ready to use, pop the lid, scoop into a prepared pie crust, and bake till the crust is done and filling is bubbly.  Enjoy!