• Beautiful & Tasty Bottled Apple Pie Filling

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    Years ago, I shared a family recipe for my great aunt’s apple pie filling. It was my go-to recipe for as long as I can remember. I think I clung to it out of nostalgia. That pie filling was the only one my mom and grandma ever made. I just kept using the recipe every fall even though it didn’t always work, like last year’s clumpy cornstarch apple-mush.

    Sigh..

    peeling apples for pie filling | gypsy magpie

    After doing some reading about why old canning recipes fail or aren’t up to current safety standards, I decided to step out of my box and try some new apple pie filling recipes this year. Good glory, you guys! I am so glad!

    The results were delicious and oh, so pretty!

    canning your own apple pie filling | gypsy magpie

    Here’s what happened:

    I started with an apple pie filling recipe I found on the Ball website. The process was so much simpler than what I’ve always done! I love the idea of blanching the apples for a minute and cooking the sauce separately. Totally keeps the apples firm instead of turning to saucy mush. I also like that instead of all water you use mostly apple juice to add flavor. However, there isn’t enough spice in this recipe for my liking. 1/2 tsp cinnamon? Skimpy.

    Also, their recipe only makes about 3 quarts. A half-empty canner does not fly with me. If I’m going to that much effort, I want a full 7 quarts.

    bottled apple pie filling from scratch | gypsy magpie

    The second recipe I made was from the back of the yellow Cornaby’s Thick Gel bag. Clear gel powder is used in place of the cornstarch from the old fashioned recipes. For in-depth details, check out THIS post from Ashley over at Practical Self Reliance. She breaks it all down wonderfully. I learned a ton from her post!

    Anyway, Cornaby’s recipe made a full canner of apple pie filling and had plenty of spice, which made my taste buds much happier. But, I have an aversion to the microwave and who wants to sit and microwave bowls of apples anyway? No thanks.

    Yummy home bottled apple pie filling | gypsy magpie

    So, after making both recipes, I decided to combine them. I took the cooking process from the Ball recipe but used it with the ingredients from the Cornaby’s bag and, holy smokes, we have a winner! The result was a full 7 quarts of the prettiest apple pie filling I’ve ever made in my life. Thick, sweet, and delicious with no mush!

    Supplies:

    Give it a try and let me know what you think!

    delicious and beautiful apple pie filling | gypsy magpie
    home bottled apple pie filling | gypsy magpie
    Beautiful & Tasty Bottled Apple Pie Filling
    Print Recipe
    Delicious home-canned apple pie filling that looks like store-bought but tastes so much better!
    Servings
    7 quarts
    Servings
    7 quarts
    home bottled apple pie filling | gypsy magpie
    Beautiful & Tasty Bottled Apple Pie Filling
    Print Recipe
    Delicious home-canned apple pie filling that looks like store-bought but tastes so much better!
    Servings
    7 quarts
    Servings
    7 quarts
    Ingredients
    Servings: quarts
    Instructions
    1. Peel, core, and slice apples then place in water containing lemon juice or Fruit Fresh to prevent browning.
    2. Drain apples and blanch in boiling water for 1 minute. Using a slotted spoon, place blanched apples in a large bowl and cover to keep warm until ready to use.
    3. Combine sugar, clear gel, and spices along with the water, apple juice, and lemon juice in a large stockpot. Cook over medium heat until thick and bubbly.
    4. Drain the warm, blanched apples and fold into the thickened juice mixture.
    5. Fill jars leaving 1/2" headspace.
    6. Wipe rims and add lids and rings.
    7. Process in canner for 35 minutes. (Increase processing time by 5 minutes for 1,000 to 3,000 feet and 10 minutes for 3,000-5,000 feet elevations. See the blue Ball book or Ball's website for more info.)
    8. Turn off canner and let sit for 10-15 minutes before removing jars from canner to cool.
    Recipe Notes

    Always let pie filling sit for 10-15 minutes before removing from canner. This will help decrease siphoning aka the filling leaking out of the top of the jar and making a big old mess. 

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