Buzzed Apple Pie Filling 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
BUZZED APPLE PIE FILLING (FOR CANNING)
This is a tasty way to use up fresh apples. I call it 'buzzed' apples because they're not completely 'drunken' apples. (there is only 1 c of alcohol in the whole thing) Using butter and some brown sugar (with the white sugar) makes a beautiful caramel color for your pie filling. You can water bath seal it and keep it on your shelf for 2 years...if it will last that long in your house! You can serve it on icecream, cheesecake, or use it for apple crisp, cobbler, or pie. It's delicious. Enjoy!
Provided by Rachie P
Categories Pie
Time 1h20m
Yield 5-7 quarts
Number Of Ingredients 13
Steps:
- Toss apple slices with lemon juice in large (enormous!) bowl and set aside.
- In a large stock pot, combine sugar thru nutmeg. Combine water & juice and pour into pot. Bring to a boil and add butter, vanilla, and Amaretto. Stir FREQUENTLY.
- Boil for 3-4 minutes, stirring constantly, until desired consistency.
- Add apples then return to a simmer. Cover and cook 8-10 minute or until apples start to soften.
- Pour into sterilized jars, leaving 1 inch head space. Seal; water bath for 25 minutes.
Nutrition Facts : Calories 1417.5, Fat 38, SaturatedFat 23.6, Cholesterol 97.6, Sodium 824.1, Carbohydrate 280.2, Fiber 13.5, Sugar 234, Protein 2.1
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
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