Tuesday, November 15, 2011

Home Canned Apple Pie Filling

18 cups(about 6 lbs.) peeled, cored, sliced apples
3 cups white granulated sugar
1-1 1/2 cups brown sugar
1 cup corn starch
1 Tbl. ground cinnamon
1/2 tsp. ground all spice
1/2 tsp. ground cardamom
1 tsp. kosher salt
1/2 cup lemon juice
1 64 oz. bottle unsweetened apple juice or cider
2 cups water
2 tsp. pure vanilla extract(or 1 tsp. double strength)
1 drop doTerra Ginger Essential Oil
1 drop doTerra Wild Orange Essential Oil
7 Quart Sized Jars with disks and rings for canning

Peel apples.  Segment peeled apples using an apple corer/wedger* and place in a large bowl with water and lemon juice(1/4 cup per 4 cups cool water), set aside.  Bring a large pot of water to boil to blanch apple wedges for one minute, 6 cups at a time.  Set aside apples in another large bowl and keep warm(I just covered with a towel).  In a very large pot combine sugars, cornstarch, dry spices, and whisk.  Add apple juice or apple cider, lemon juice, and water and bring to a boil.  When it starts to thicken add apple wedges and cook another 5-10 minutes until thick and apples are heated through.  Turn off heat and stir in vanilla, and essential oils.  Ladle apples and syrup into sterilized hot jars, leaving 1" head space.  Run a chopstick or canning tool through to remove bubbles.  Wipe rims and add disks and rings.  Process 25 minutes, or as recommended based on your altitude.  Remove and let cool overnight.  If any have not sealed within one hour, refrigerate and use within 2 weeks.

Recipe yields 6-7 quart jars.  One quart for a 9" pie plate.

Do not use if seal breaks, if lid is bulging, or it smells.  A few of my jars oozed pie  filling a little while processing, but my canning expert friend assures me this is okay so long as they seal properly.  Just wipe down any residue being careful not to break any seals.  All but one sealed properly.  Oh darn, if we MUST make a pie.

Whisk sugar, corn starch, and dry spices before adding apple juice/cider, lemon, and water.

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