![]() You know all the ingredients: Sure, you could go buy a can of apple pie filling at the grocery store, but there's something about knowing that all the ingredients used in your food are healthy and the highest quality available.It's like a hug in a jar, just sitting there waiting for the right time to be opened and enjoyed! Makes a great gift: Having a jar of apple pie filling sitting on the pantry shelf is not only a gift to yourself, but it makes a great Christmas or hostess gift.(Have you ever tried baking pie crust with home rendered lard you made yourself using my foolproof method? You'll never go back!) Quick: If all I have to do is whip up a batch of my grandma's pie crust, which truly is the flakiest and most delicious pie crust recipe you'll ever try, then making a homemade apple pie is quick and simple.Thankfully, my parents have an ancient one in their field. I planted my own a couple of years back, so it's only producing enough for fresh eating. My favorite apple in pies and applesauce is the Gravenstein. My father-in-law adores apple pie and it's my responsibility privilege to provide the apple pies for Thanksgiving and Christmas dinner. And it means I get to can up a new batch of homemade apple pie filling in my pressure canner. The way they perfume the air, promising delectable delights. I love the way an apple fits perfectly in the palm of my hand. Nothing says fall like a good crisp apple. Which makes it one of my favorite pantry staples. Leave at least 1cm of headspace.Learning how to can apple pie filling means you never have to buy apples out of season, when they cost an arm and a leg, and it also means you can have pie whenever you want. Remove any air bubbles from the sides of the jars with a spatula. Pack the apple slices tightly into your jars.If your stock pot or water bath canner is too small to hold all the jars, process them in batches. Now stir in the lemon juice.įollow standard methods for water bath canning and ensure that your jars and lids are sanitised. Bring the sugar syrup to a simmer and then take off the heat.Add the corn flour and stir until fully dissolved.On a medium heat stir until all the sugar has dissolved. In a large saucepan create a sugar syrup by combining the sugar, water and spices.Placing a plate on the surface of the apples will help keep them submerged. Set aside the bowl of apple segments.Cut into large segments and place in your bowl as you go. I prefer to use an apple corer first and then peel the apple using a short paring or peeling knife. Storing our freshly cut apple slices in this acidic mixture will help prevent browning. Fill a large bowl with 3 litres of water and 200ml of bottled lemon juice.Canned Apple Pie Filling Method Preparing the Apples In this recipe I used 2.5kg of shop bought bramleys mixed with 2.5kg of a crispy eating apple variety from our allotment. Because of the dry summer our bramley tree failed to give any usable fruit this year. They have just the right tartness and, most importantly, are cultivated to be soft and very easy to peel with a knife. Don’t confuse them with maize flour used for baking.Ĭooking apple varieties, like the ubiquitous bramley, are perfect for this recipe. In the UK corn starch and the white powder corn flour used to thicken sauces and gravies are the same thing. Use bottled lemon juice as it has a consistent acidity. This is an estimate as apple sizes and peeling techniques will vary. To make 6 x 1 litre Kilner, Pearl or similar canning jars you will need: With jars of yummy apples safely squirreled away, you can be sure to feast on pies and crumbles throughout the coming winter. By following our simple canning recipe you can transform this wonderful abundance into an easy to use canned apple pie filling. ![]() ![]() In this season of plenty our apple trees are weighed down with delicious ripe fruit. Autumn has arrived, and as the temperature starts to fall I begin to daydream about hot puddings.
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