Amish canned apple pie filling recipe
Indulge in the wholesome goodness of a timeless favorite with this quick and delightful Amish Canned Apple Pie Filling recipe. Bursting with the sweet essence of apples, warm spices, and a touch of lemon, this easy-to-make filling promises the taste of homemade apple pie at your fingertips. Get ready to capture the flavors of fall and preserve them for year-round enjoyment – a true essence of Amish culinary tradition in every jar.Here’s an easy Amish Canned Apple Pie Filling recipe with corn starch (no flour) and measurements in both cups and grams. Additionally, you’ll find instructions for both a pressure canner and a water bath in this delicious recipe
Ingredients
Amish Canned Apple Pie Filling Recipe Ingredients:
- 10 cups (1.5kg9 apples peeled, cored, and sliced (a mix of sweet and tart varieties)
- 2 cups (400g) granulated sugar
- 1/2 cup (120g) brown sugar
- 4 tablespoons corn starch
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 2 cups (480ml9 water
- Optional: 1/2 teaspoon vanilla extract
Instructions
How to make canned apple pie recipe Instructions:
Using a Pressure Canner:
- In a large pot, combine sliced apples, granulated sugar, brown sugar, corn starch, cinnamon, nutmeg, salt, lemon juice, and water.
- Cook over medium heat, stirring frequently until the mixture thickens and apples are tender (about 10-15 minutes).
- Add vanilla extract if desired and stir.
- Ladle the hot apple pie filling into sterilized pint-sized jars, leaving 1-inch headspace.
- Wipe jar rims, place sterilized lids, and screw on metal bands until fingertip-tight.
- Process in a pressure canner at 10 pounds of pressure for 20 minutes for pint jars.
- Allow jars to cool, ensuring they seal properly.
Using a Water Bath:
- Follow steps 1-3 from the Pressure Canner instructions.
- Add vanilla extract if desired and stir.
- Ladle the hot apple pie filling into sterilized pint-sized jars, leaving 1-inch headspace.
- Wipe jar rims, place sterilized lids, and screw on metal bands until fingertip-tight.
- Process in a water bath canner, ensuring jars are covered by at least 1-2 inches of water, for 20 minutes.
- Remove jars from the water bath and let them cool on a clean towel or cooling rack.
- Check for proper seals after cooling.
Notes
- Serving Size: 1/2 quart
- Calories: 432