apple pie filling

How To Make apple pie filling

• 1

  Peel, core and slice apples. Use apples that are naturally tart and sweet. You will get 14-18 quarts of pie filling per bushel of apples
• 2

  Blanch apples. In boiling water, blanch apples for 1 minute. Save water and reuse each time. Keep hot fruit in a covered bowl. Save water for making filling. All 7 1/2 cups of water should come from here. Set aside about 2 cups to mix cornstarch later
• 3

  Combine the sugar and spices with the reserved water in a large pot. Cook over medium high heat until the mixture begins to bubble. Stir almost constantly.
• 4

  Mix lemon juice, reserved water (2 cups) and cornstarch. Add to the juice in the pot. Boil 1 minutes, stirring constantly, until it starts to thicken. Then remove from heat.
• 5

  Add apples to mixture and stir together.
• 6

  Fill pre-cleaned jars and lids.
• 7

  Process the filled jars in water bath. Place jars in the canner and keep them covered with at least 1 inch of water and boil. Boil for 30 minutes. Let cool over night and check seals
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card