APPLE PIE FILLING
if you don’t have your own apple tree, home-canning a batch of all-american pie filling creates a perfect excuse to spend a beautiful fall day in a pick-your-own orchard.
if you don’t have your own apple tree, home-canning a batch of all-american pie filling creates a perfect excuse to spend a beautiful fall day in a pick-your-own orchard.
PREP: 1 HOUR 15 MINUTES PROCESS: 25 MINUTES MAKES: 7 QUARTS PHOTO
1. Fill two large bowls half full with cold water. Squeeze 1 lemon half into water in each bowl. Using an apple slicer, core and cut apples into wedges (or slice by hand into ½- to ¾-inch wedges). As you slice the apples, place slices in the water mixture in bowls to prevent browning.
2. Add enough water to a 6- to 8-quart pot to half full; bring to boiling. Drain apples; measure 24 cups. Add apples, one-fourth at a time, to the boiling water; cook for 30 seconds per batch. Use a large slotted spoon to transfer apples to a large bowl. Cover bowl to keep apples hot. Discard water; dry pot.
3. In the same pot combine sugar, Clear Jel, cinnamon, nutmeg, and cloves. Stir in apple juice and the 2½ cups cold water. Cook over medium-high heat, stirring constantly, until mixture is thickened and bubbly. Add ¾ cup lemon juice; boil for 1 minute, stirring constantly. Stir in apples (mixture will be thick).
4. Ladle hot apple filling into hot sterilized quart canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.
5. Process filled jars in a boiling-water canner for 25 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
TIP: Clear Jel is a starch that can withstand high temperatures necessary for canning. It is available in both a regular and instant form. For canning, be sure to buy the regular Clear Jel. It may be hard to find, so your best bet is to order Clear Jel online.
PER ½ CUP: 175 cal., 0 g fat, 0 mg chol., 2 mg sodium, 45 g carb., 1 g fiber, 0 g pro.
Most apple varieties are good eaten raw, but some are better than others for cooking. Beyond that, certain varieties are best for applesauce, pies, or baked apples. The Washington State University Extension Service recommends the following common varieties for pies: Baldwin, Braeburn, Cortland, Golden Delicious, Granny Smith, Jonagold, Jonathan, Northern Spy, and Winesap.