Canned Apple Pie Filling

Today I canned Carmel Pecan Apple Pie Filling and regular Apple Pie Filling, seven quart jars of each.   Yum! Yum!  I can’t wait to use these jars.

On the left is the regular apple pie filling.  On the right is the carmel pecan apple pie filling.

On the left is the regular apple pie filling. On the right is the carmel pecan apple pie filling.

 

Here’s a close up picture.

Don't they look yummy!

Don’t they look yummy!

 

I was taking forever to peel and core all those apples by hand and my dear husband decided to help me.  He used the little apple peeler/slicer/corer hand crank contraption we have had for ages.  I never had much luck using it, but he can really crank out the apples with it.

I found the  Caramel Pecan Apple Pie Filling on a Facebook recipe group: Canning Granny Friends Recipe Share.  The recipe was posted by Elaine Blonigen.  She also gave a great recipe for a crumb pie crust and topping to use with the filling.  I found the other apple pie filling recipe several places.  In case you would like to try these, both recipes follow.

Caramel Pecan Apple Pie Filling
20 cups sliced apples          2 cups granulated sugar
3 cups brown sugar             1-3/4 cups clear-jel
1 TB apple pie spice            1 tsp nutmeg
2-1/2 cups cold water         6 cups apple juice,
1 cup lemon juice                3 cups rough chopped pecans.

Mix everything except apples in large pot and bring to boil till thick and bubbly. Fold the apples into mixture and cook on slow heat for 5 minutes or so. Spoon into quart jars. Do not overfill.  Leave a good inch at the top of the jar.  (Follow canning directions for cleaning jars, using lids, etc. ) Process in a boiling water bath for 25 minutes. Made 7 quarts plus one 1/2 pint jar.* Pour into 8″ pie shell and top with a pecan streusel topping and drizzle with a caramel sauce.

*I found that this recipe only made 7 quarts.

 

 

Apple Pie Filling



2 1/2 cups granulated sugar

2 cups packed light brown sugar

1 cup Clear-jel  (or use 1 cup cornstarch, if you can’t find Clear-jel)

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 1/2 quarts water
  (10 cups)

2 tablespoons lemon juice

7 quarts thinly sliced pared tart apples

Prepare quart jars for canning. Mix sugars, salt, cinnamon and nutmeg in a large pot.  Stir in most of the water, holding back at least one cup.  Add lemon juice.  Heat to boiling, stirring frequently.  Wet the Clear jel with rest of the water. Stir to mix well.  Add Clear-jel mixture to boiling syrup, stirring constantly, until thickened.

Pack hot jars 1/3 full with apple slices. Pour on enough hot syrup to cover slices; remove air bubbles with rubber scraper. Continue packing jars 1/3 at a time with apple slices and syrup. When filled to within 1 inch of tops, seal. 

Process in boiling water bath 20 minutes. Makes 7 quarts
.  Do not overfill.

 

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