Apple Pie Filling — NCHFP
Tested NCHFP apple pie filling made with firm apples, Clear Jel, juice, lemon juice, and spices.
Ingredients
- 3 1/2 cups blanched sliced apples
- 3/4 cup + 2 tbsp granulated sugar
- 1/4 cup Clear Jel
- 1/2 tsp cinnamon
- 1/2 cup cold water
- 3/4 cup apple juice
- 2 tbsp bottled lemon juice
- 1/8 tsp nutmeg optional
- 1 drop yellow food coloring optional
Equipment
- Boiling-water canner
Directions
- Wash, peel, and core firm crisp apples. Cut 1/2-inch slices and hold in ascorbic acid solution.
- Blanch 6 cups of fresh slices at a time in 1 gallon boiling water for 1 minute after the water returns to a boil. Drain and keep hot.
- Combine sugar, Clear Jel, and cinnamon with water and apple juice. Add optional nutmeg and coloring if desired. Cook, stirring, until thickened and bubbling. Add bottled lemon juice and boil 1 minute, stirring constantly.
- Fold in hot drained apples. Fill jars immediately, leaving 1-inch headspace. Apply lids and process quarts 25/30/35/40 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
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Recipe Notes
Safety status: tested. Use cook-type Clear Jel, not flour, cornstarch, or instant Clear Jel. Maintain 1-inch headspace and the full altitude-adjusted process.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-pie-filling/