Our bounty from a long walk and a generous neighbor...
We peeled and peeled. I love this Apple Peeler
Core and then slice the apples about 3/8 inch thick. Place apples in a large bowl of water. Crush about 5 - 500mg vitamin C tablets in the water to keep the apples from browning.
Prepare 7, 1 quart jars. You can download a wonderful canning resource from Kansas State University . It will give you many ideas for preserving apples and complete instructions for safe canning.
Preserving Apples from Kansas State University Download
Apple Pie Filling
6 quarts sliced fresh apples (firm crisp apples are best)(about 30 apples)
5 cups sugar
1 1/2 cups Clear Jel
1 Tablespoon cinnamon
2 1/2 cups water
5 cups apple juice
3/4 cup bottled lemon juice
Combine sugar, Clear Jel, cinnamon, water and apple juice in a large pot. Stir and cook on medium high heat until the mixture thickens and begins to bubble. Add lemon juice and boil for 1 minute, stirring constantly. Add drained apple slices to sauce.
Fill jars with mixture, leaving 1 -inch head space. I packed the jars with the apples and then divided sauce among the jars.
Wipe jar rims clean, tighten lids and process immediately. Place jars in pot of water with water 1 inch above top of jar lids and boil for 25 minutes (For 0-1,000 ft altitude. See download for other times). Remove from water and let jars cool 12 to 24 hours. Lids should be indented if properly sealed. Now they are ready to be saved for later or wrapped for gifts.
I felt the apples were a little soft for pie, but they made the most delicious Apple Crisp.
Apple Crisp
Mix together:
3/4 cups old fashioned oats
1/2 cup flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter (use a 1/2 cup to make it over the top)
Pour pie filling into a 9 X 13 pan (or smaller for thicker crisp). Spread topping on top of apples. Bake at 375 degrees for about 35 minutes until bubbly.
Serve warm with ice cream. Yum!
Note: Clear Jel is safest for canning. While it looks like cornstarch it is different. It worked beautifully in this recipe. I found mine at our local Cake and Candy Supply Store. You might also find it at bulk food dealers in your area. Online you can find it here
You can set your Pampered Chef apple peeler to just peel apples instead of core and slice. You just use the wrench to twist the corer attachment to the side. So then you just have a peeler. I love my apple peeler too. Thanks for sharing this. I might just try this.
Really? I didn’t know that I could just peel with the Pampered Chef one. Thanks so much!
This is a great way to preserve apples and makes a great gift with a powdered pie crust. I don’t cook my apples I put them in a canning jar and ladle the hot sugar, and spice mixture over the apples. This helps keep the crisp in the apples.
I can apple pie filling every year using apples from our trees. I also always can applesauce. I love it. We make apple crisp all the time.
Sounds yummy!
Hey, I have the Polish dishes, too! I think they’re beautiful!
Robyn do tell ……..
Thanks.
Krista I have my recipe at home, and will post if interested. It is just the same as Cindy’s but I don’t cook the apples first. Mine uses cornstarch instead of clear jell, but is basically the same. My kids love to eat the left overs (that don’t fit in that last jar) just like apples and dip!!
OH…MY…GOSH!!!!!!!!!!!!!!!!!!! These look sooooo yummy! And easy!! I just may try these!!!
Can i ask what on earth Clear Gel is for a clueless Brit???!
Oh that is so good looking.
I totally have to try this.
Love it! This post made me feel so “fall-ish” and reminded me of home. My parents have apple trees and my mom cans apples and makes applesauce and jelly every year. She keeps me (and many of my friends!) well-stocked in canned apples!
As a recipiant of some of this crisp, let me tell you it was delicious. I enjoyed it so much and think of the flavor of apples and cinnamon yet. thank you very much.
I would love to have your Homemade Canned Apple Pie Filling – not cooking the apple slices and using cornstarch. Sounds yummy!!
This is so wonderful – I can’t wait to go apple picking. I love your blog, I find more wonderful ideas here than any other spot. Thanks for taking the time!
I am very happy to share my recipe for
Mom’s Apple Pie Filling
3 1/2 cups white sugar
1 cup brown sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. salt
10 cups water
3 Tbs. lemon juice
6 pounds apples peeled, cored and sliced
In a large pan mix sugar, cornstarch, cinnamon and nutmeg. Ad salt and water and mix well. Bring to a boil and cook until thick and bubbly.
Remove from heat and add lemon juice.
Sterilize canning jars, lids and rings
Pack the sliced apples into hot canning jars leaving 1/2 inch headspace.
(while slicing I put the apples into cool water with a TBS. of lemon juice to prevent browning)
Fill jars with hot syrup and gently remove air bubbles with a knife.
Put lids on and process in a water bath canner for 20 minutes.
ENJOY!!
I just finished 10 quarts of applie pie in a jar and they look wonderful. It is such a good feeling of accomplishment to see those beautiful jars sitting on my shelf. It IS time consuming, but really not that difficult. If I can do it, anyone can. I use the same basic recipe as above, but instead of 1 cup of cornstarch, I use 1 1/2 cups of clear gel. Got it bulk on line.
At the same time, I’m also making peach butter in the crockpot. My kitchen smells amazing!!
LOVE that hard core peeler! How great would it be to have bottles and bottles of pie filling on hand!
Robin B-I don’t see the amount of corn starch listed in your recipe…can you please let us know how much-the recipe looks do good!
OOPS I mentioned it and then didn’t add it to the recipe
1 cup of corn starch.
Robyn B-do you know how many quarts your recipe makes?
Thanks for the yummy idea!! This is what my kids Sunday School teachers and MOPS teachers will be getting for Christmas. Easy and not all that expensive. I think I will bag the crisp ingredients in a fun festive bag along with the jar of apple goodness.
Thanks for the recipe – I tried this after needing to finish off our 60 pounds (never again!) of apples from apple picking and it was easy and looks great…can’t wait to use it for Thanksgiving pies!
I used to make canned apple pie filling years ago. This makes me want to make it again. Although, using my daughter-in-law’s corer, peeler, and slicer will make it feel like I’m cheating!