Home-Canned Apple Pie Filling Recipe
- Yield: 7 quarts 1x
Ingredients
Scale
- 5 cups sugar
- 1 1/2 cups Clear gel
- 1 Tablespoon nutmeg
- 4 Tablespoons cinnamon
- 1 teaspoon cloves
- 2 teaspoons salt
- 2 quarts water
- 6 Tablespoons lemon juice
- 10 pounds apples
Equipment:
- canning jars
- lids and bands
- water bath canner
setup
- Stock pot/large pot
- jar grabber
Instructions
- Peel, core, and chop apples. I usually use an apple peeler to speed up this process, but chop them by hand.
- Add apples to a stock pot, and stir in sugar, salt, lemon juice, water, cinnamon, and nutmeg.
- Heat to a simmer.
- While apple mixture is heating, stir clear gel and an additional 1-2 cups of water together until all lumps are dissolved.
- Stir into apple pie filling, and continue to stir a minute or two until thickened.
- Remove from heat.
- Fill prepared canning jars, leaving one inch headspace.
- Wipe rim of each jar, then screw down lids and rings.
- Process in a water bath canner for 25 minutes.
- Yields 7 quarts of pie filling