The best part about Autumn is we know we need to hunker down and stock up for the winter.
And during the cold months there’s nothing like sitting down to a warm apple pie or apple crisp. There are apple recipes in abundance.
My mom and sister have been bottling apple pie filling for the last three years. This year, I was lucky enough to participate.
Bottling is one of those activities that strengthens relationships because it takes preparation and work and everyone can have a specific job.
Apple Pie Filling Recipe (makes 7 pint jars)
12 cups sliced cored apples
2 ¾ cups granulated sugar
¾ cup ClearJel
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
1 ¼ cups cold water
2 ½ cups unsweetened apple juice
½ cup lemon juice
Prepare canner, jars, and lids.
In a large pot of boiling water, working with 6 cups at a time, blanch apple slices for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
In a large stainless steel sauce pan, combine sugar, ClearJel, cinnamon, nutmeg, water and apple juice. Bring to a boil over medium high heat, stirring constantly and cook until mixture thickens and begins to bubble.
Add lemon juice and return to a boil for one minute, stirring constantly.Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring until apples are heated through.
Ladle hot pie filling into jars, leaving 1 inch headspace. Remove air bubbles and adjust headspace by adding hot filling (if necessary). Wip rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 30 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.