One of my favorite things to have on my canning shelves is Apple Pie Filling. You may think you don’t make apple pies very often, but this apple pie filling can be used for a lot more than just apple pie.
This week, my parents came to visit from out of town and brought me a bushel of yellow delicious apples from my home town.
The process is rather simple and not too time consuming. The basic tools that I use are: an apple peeler on a stand (that my husband made), stainless steel kettles including my favorite…a Vollrath Stainless Steel Canner, and a few miscellaneous tools.
This particular canning item brings back many memories. I remember my mom pulling a couple quart jars of apple pie filling from her canning shelf to make Apple Crisp, a delicious dessert served with either milk or vanilla ice cream; comfort food at its finest.
In this day and age there is nothing “cheap” about feeding a family of 6. This is one of the small things I do to help out with our grocery bill. We have always been a family of hospitality, so it requires a bit of creativity to stay within our budget. It’s easy to stop by the store and buy a ready-made dessert, but I’ve found that takes a toll on my grocery cash. Not to mention that most of the time something home cooked tastes a lot better than a mass produced dessert from my local grocer.
Apple Pie Filling:
7 C. cider or apple juice 3 Tbs. lemon juice
(2) 12 oz. cans apple juice concentrate
1 ½ C. clear jel 1 Tbs. cinnamon
2 tsp. stevia 1 tsp. salt
Peel, core and slice apples. Cut slices into small pieces, place into a large bowl. To make the filling, place all the cider (or apple juice), apple juice concentrate, cinnamon, salt and lemon juice in a large stock pot. Bring to a boil. While waiting for the mixture to boil, mix together the clear jel along with enough water to make a paste. When the apple juice mixture comes to a rolling boil, slowly whisk in the clear jel mixture. Add stevia at this time. Cook mixture to thicken, and then add to the bowl of sliced apples. Mix together. Ladle into quart jars, making sure to not go past the “neck” of the jar. Place jar lids onto jars appropriately and place into Vollrath Canner. Cover jars with water, bring to a rolling boil. Cold pack for 15 minutes.
Suggested uses: Topping on pancakes, apple crisp (or apple goodie as we called it growing up), apple pie, ice cream topping…the list goes on.
Visit prudentamishman.com to buy the Volrath Canner!