Comments on: Homemade Canned Apple Pie Filling

By: Linda

Linda — Mon, 15 Mar 2010 21:17:55 +0000

I love the apple pie filling information. I also love the “polish pottery.” Where did you find the peacock pattern?

By: Sandra

Sandra — Tue, 17 Nov 2009 23:16:14 +0000

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!

By: J. Wong

J. Wong — Thu, 15 Oct 2009 03:33:33 +0000

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!

By: Marion W

Marion W — Wed, 14 Oct 2009 15:46:45 +0000

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.

By: MaryB

MaryB — Tue, 13 Oct 2009 22:21:08 +0000

Robyn B-do you know how many quarts your recipe makes?

By: Robyn B

Robyn B — Mon, 12 Oct 2009 13:34:31 +0000

OOPS I mentioned it and then didn’t add it to the recipe
1 cup of corn starch.

By: MaryB

MaryB — Sat, 10 Oct 2009 01:48:51 +0000

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!

By: Marie {Make and Takes}

Marie {Make and Takes} — Fri, 09 Oct 2009 15:01:16 +0000

LOVE that hard core peeler! How great would it be to have bottles and bottles of pie filling on hand!

By: Sharon

Sharon — Thu, 08 Oct 2009 19:42:57 +0000

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!!

By: Robyn B

Robyn B — Wed, 07 Oct 2009 14:47:04 +0000

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!!