Apple Pie Sauce For Canning Recipes
CANNED APPLE PIE FILLING
This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.
Provided by rhonda
Categories Desserts Pies Apple Pie Recipes
Yield 56
Number Of Ingredients 9
Steps:
- in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
- Sterilize canning jars, lids and rings by boiling them in a large pot of water.
- Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
- 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.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 25 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 85 mg, Sugar 21.1 g
APPLE BBQ SAUCE FOR CANNING
This BBQ sauce is on the sweet side but full of apple flavor.
Provided by Christine Cortes
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 2h
Yield 56
Number Of Ingredients 14
Steps:
- Stir applesauce, brown sugar, tomato sauce, vinegar, salt, garlic powder, cinnamon, liquid smoke, chili powder, paprika, black pepper, cayenne pepper, and cloves together in a large pot; bring to a boil, reduce heat to low, and simmer until thickened, 1 1/2 to 2 hours.
- Sterilize jars and lids in boiling water for at least 5 minutes.
- Pour sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 28.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 266.5 mg, Sugar 27.2 g
APPLE PIE FILLING FOR CANNING
I'm not sure where the original recipe came from. My friend's Mom was a distributor for Ultra Gel so I may I got it from her many years ago. Anyway-this has been a fantastic recipe. A lot like a great restrauant pie. Now I know some may not like that but everyone I share this pie with wants the recipe. We use it for pie, ice cream topping, over fresh biscuits or spoon it straight from the jar.
Provided by idguy2010
Categories Pie
Time 1h5m
Yield 6 pies, 6-10 serving(s)
Number Of Ingredients 8
Steps:
- To blanch apples: Place 3 qts of your apples in a large pot of boiling water with a couple of tablespoons of lemon juice for 5 minutes. Your goal is to heat them up not make applesauce! Don't overfill your pot. Lift with a slotted spoon. Keep blanched apple slices warm.
- Combine sugar, spices, water, apple juice, and lemon juice in large kettle. Add ULTRA Gel gradually with a wire whisk and stir until smooth, cook until thick and bubbly.
- Fold in drained apple slices. Fill jars, leaving 1/2" headspace. Adjust lids and process immediately in water bath canner for 35 minutes. Do not tighten lids after processing.
Nutrition Facts : Calories 1076, Fat 1.2, SaturatedFat 0.2, Sodium 19.9, Carbohydrate 279.4, Fiber 12.9, Sugar 258.4, Protein 1.6
APPLE PIE SAUCE FOR CANNING
This recipe is adapted from Bernardin Complete Book of Home Canning. I can this in small 1/2 cup jars for my kids' snacks. I still use 20 minutes processing time. Prep and Cooking Times are estimates, please follow recipe times. Recipe written in assumption you know how to safely can foods. Processing time is based on sea level, please adjust for your altitude.
Provided by tasb395
Categories Apple
Time 1h25m
Yield 4 quarts
Number Of Ingredients 8
Steps:
- Prepare canner, jars and lids.
- In a large stainless tea saucepan, combine apples with just enough water to prevent sticking. Bring to a boil over medium-high heat. reduce heat and boil gently, stirring occasionally, for 5-20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity.) Remove from heat and let cool slightly, about 5 minutes.
- Working in batches, transfer apples to a food mill or a food processor fitted with a metal blade and puree until smooth.
- Return apples puree to saucepan. Add sugar, if using, and lemon juice; bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.
- Ladle hot applesauce into hot jars, leaving 1/2inch head-space. Remove air bubbles and adjust head-space, if necessary, by adding hot applesauce. Wipe rime. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water, by at least 1 inch. Bring to a boil and process both pint (500 ml) and quart (1L) jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
- Notes: If you prefer a tart flavor use half tart and half sweet apples when making this applesauce and reduce the quantity of sugar as desired. Tart apple varieties include Granny Smith and Jonathon. Sweeter varieties include Golden Delicious, Rome and Fuji, Gala and Pink Lade make a nice tart/sweet combination.
- Adding sugar to applesauce is optional. If the sugar is omitted in this recipe, the yield will be slightly reduced. However; lemon juice is not an optional addition. Lemon juice is added to help preserve the apples' natural color and to assure the acidity of the finished produce, since different varieties and harvesting conditions can produce apples of lower acidity.
- Makes: 8 pints or 4 quarts
- I can this recipe in 36 1/2 cup jars, still at 20 minutes processing.
Nutrition Facts : Calories 1006.1, Fat 3.5, SaturatedFat 0.6, Sodium 19.9, Carbohydrate 267.3, Fiber 47.2, Sugar 199.4, Protein 5.1
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