Homemade Apple Pie Filling
There is nothing as classic as good old apple pie. Make this Homemade Apple Pie Filling and store in your pantry so you can whip up an apple pie anytime.
The bountiful crop of apples this year picked on our South Jersey farm calls for one thing! It’s time to make a lot of apple recipes. While apples do store well in the refrigerator, why not make this Homemade Apple Pie Filling to store for the winter months. There is nothing as classic as a good old-fashioned apple pie. Canning is becoming a lost art. Really, it is. But with a little preparation, canning and preserving fruits and vegetables is very economical. Another misconception about canning – it’s too hard. Nope, it’s not!
I recently received a copy of Ball Canning Back To Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More to review. This book is jam-packed with easy canning recipes and step-by-step instructions for the canning and preserving process. Nothing complicated at all. Just the fundamentals. From pickles to jams to jellies, this cookbook covers all the bases and has a ton of great recipes.
I made this delicious Homemade Apple Pie Filling from this cookbook. As you all know, I love sweets. Apple pie is one of my favorites too. Since we have had such an amazing apple season this year on our farm, it was the perfect opportunity to make some apple pie filling. This homemade apple pie filling is great to have on hand to whip up a quick apple pie, dessert or even use as an ice cream topping. This recipe makes one quart jar but you can certainly make smaller jars as well. Yum-my!
Did you go apple picking this year. It is such a fun fall activity. If you haven’t had a chance, hurry! The season is almost over. Happy baking.
There is nothing as classic as good old apple pie. Make this Homemade Apple Pie Filling and store in your pantry so you can whip up an apple pie anytime.
- 2 pounds apples cored and sliced (about 6 cups)
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Add apples and sugar to a large saucepan. Bring to a boil. Reduce heat and simmer uncovered for five minutes stirring often. Remove from heat and stir in the lemon juice, cinnamon and nutmeg.
- Ladle hot mixture into a hot jar, leaving 1/2 inch space at top of jar. Wipe rim and remove air bubbles. Center the lid on the jar. Apply the band and adjust tightly. Place jar in the boiling water canner.
- Process the jar for 30 minutes, adjusting for altitude. Turn of heat, remove the lid and let jar stand for five minutes. Remove the jar and cool.
Adapted from Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More.
No thickener in this recipe?