Just as autumn leaves begin to fall, apple season kicks in, and what could be better than a homemade apple pie? If you’ve been on the hunt for an Amish canned apple pie filling recipe, look no further. We’ve got you covered with this easy and delicious recipe that will have your family begging for more. All done from the comfort of your home and with the help of a few YouTube tutorials.
Understanding the Amish Canned Apple Pie Filling Recipe
This recipe, a favorite among Amish stores, is a perfect way to preserve the apple harvest and enjoy the taste of fresh apples all year round. Amish canned apple pie filling recipe is all about fresh ingredients and traditional methods. The hardest part is peeling the apples, but with a good apple peeler, it becomes a breeze.
Why Granny Smith Apples?
Granny Smith apples are tart and firm, making them a good crisp apple for pie filling. Their flavor complements nicely with the brown sugar and lemon juice in this recipe. However, Fuji apples or Pink Lady can also be used if you prefer a sweeter pie.
What is Clear Jel?
Clear Jel, also known as Modified Corn Starch, is a thickening agent used in canning recipes. It’s preferred over regular corn starch as it doesn’t break down when canned, ensuring your apple filling maintains its thickness. If Clear Jel is not available in your local grocery store, you can find it online.
Preparing Your Canning Jars
Preparing your canning jars ahead of time is crucial. Ensure they are clean and at room temperature. Avoid placing hot jars on cold surfaces to prevent breakage. Remember to leave an inch headspace in each jar for the filling to expand during processing.
Water Bath Canning VS Pressure Canning
This Amish canned apple pie filling recipe uses a water bath canner, but a pressure canner can also be used. The National Center for Home Food Preservation recommends processing time based on your altitude. For most, a boiling water canner will suffice.
Enjoying Your Amish Canned Apple Pie Filling
Once your canned apple pie filling has cooled, it’s time to enjoy it. Make a delicious apple pie by simply pouring the filling into a pie shell, adding a top crust and baking until golden brown. This canned pie filling can also be used in a Dutch apple pie, in a fry pie or even as a topping on ice cream.
Storing Your Canned Apple Pie Filling
Store your canned apple pie filling on a pantry shelf, away from direct sunlight. Properly canned pie filling can last up to a year. Be sure to check the seal before using. If the tops of the jars don’t pop when pressed, they’re good to go!
Final Thoughts on the Amish Canned Apple Pie Filling Recipe
Canning your own pie filling is a lot of work, but the reward is an easy apple pie anytime you want. It’s also a great way to try new recipes and gluten-free recipes. The next time you find yourself with a lot of apples, consider this Amish canned apple pie filling recipe. Happy canning!
- 6 lbs of apples
- 4 1/2 cups of sugar
- 1 cup cornstarch
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons salt
- 10 cups of water
- 3 tablespoons lemon juice
- Begin by peeling, coring, and slicing the apples. Aim for about 1/4 inch slices. Set aside.
- In a large pot, combine sugar, cornstarch, cinnamon, nutmeg, salt, and water. Stir these ingredients together until they're well mixed.
- Bring the mixture to a boil over medium heat, making sure to stir constantly to avoid any lumps. Once it has reached a boil, let it cook for another 2 minutes. The mixture should be thick and syrupy.
- Add in the lemon juice and stir well. Then, gently fold in the sliced apples, making sure they're all coated with the syrup mixture.
- Allow the apple mixture to simmer on the stove for about 6 minutes, or until the apples are just tender.
- While the apples are simmering, sterilize your canning jars and lids in hot water.
- Once the apples are ready, ladle the hot filling into your sterilized jars, leaving a 1/2 inch space at the top. Make sure the apples are covered with syrup but not overflowing.
- Use a spatula or bubble remover tool to remove any air bubbles in the jars. Wipe the rims clean, then place the lids and screw bands on, tightening just until finger-tight.
- Process the jars in a water bath canner for 20 minutes. Then, turn off the heat and let the jars sit in the water for 5 more minutes.
- Carefully remove the jars from the water and let them cool completely. You should hear a popping sound as the jars seal.
- After the jars have cooled, check the seals. The lids shouldn't flex up and down when pressed. If a jar hasn't sealed properly, refrigerate it and use within 2 weeks.
- Store your sealed jars in a cool, dark place. The apple pie filling will last up to a year.
The apple pie filling is perfect for pies, crumbles, or even as a topping for pancakes, waffles, or ice cream.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 320Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 300mgCarbohydrates: 82gNet Carbohydrates: 78gFiber: 4gSugar: 66gSugar Alcohols: 0gProtein: 1g