Canned Apple Filling Recipes

CANNED APPLE PIE FILLING

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.

EASY APPLE CRISP WITH PIE FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread pie filling in an 8x8 inch baking dish. Sprinkle with cinnamon and nutmeg.
• Cream together margarine and sugar. Cut in flour with a pastry blender until mixture resembles coarse crumbs. Sprinkle mixture over pie filling.
• Bake in preheated oven 20 minutes, until topping is brown and crisp and filling is hot and bubbly.

CANNED APPLE FILLING

Steps:

• Mix sugars, corn starch, salt, cinnamon and nutmeg in 4-quart duch oven. Stir in water, heat to boiling stirring often.
• Reduce heaat, cook stirring constantly until thickened and bubbly.
• Stir in lemon juice.
• Pack hot sterlized jars 1/3 of apple slices
• Pour on enough syrup to cover slices.
• Remove air bubbles with handle of wooden spoon.
• Continue packing jars 1/3 at a time with apple slices, then syrup.
• When filled to within 1 inch of tops, seal jars.
• Process in boiling water bath for 20 minute.
• When cool, tighten lids, but not too tight.
• Apple Crisp.
• 375 oven.
• Spread apple filling in greased baking dish 8x8.
• Mix remaining ingredients with fork, mixture should be crumbly.
• Sprinkle on top of filling.
• Bake 35 minute.
• For a gift I put this in a zip lock bag, except for the butter and put a jar of apple filling with it.

APPLE PIE FILLING

Steps:

• In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes. , Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months.

CANNED APPLE PIE FILLING

Steps:

• Peel, core, and slice apples.
• In large stockpot add water and Clear Jel and whisk to combine thoroughly. Add sugars, cider, bourbon, and seasonings and whisk to combine.
• Over medium heat, and whisking frequently to prevent scorching, bring the mixture to boil and boil for 1 minute.
• Remove from heat and pack into sterilized quart size jars leaving 1.5" headspace.
• Remove air bubbles, clean rims with vinegar, apply lids, and process in water bath for 25 minutes.

APPLE FILLING

Steps:

• Heat 2 tablespoons butter and 3 tablespoons brown sugar in a large skillet over high heat. When butter is melted and bubbling, add half the apples. Sprinkle apples with 1 1/2 teaspoons cinnamon. Cook, stirring occasionally, until apples are soft and slightly golden, about 12 to 15 minutes. Transfer to a large bowl.
• Heat remaining 2 tablespoons butter and 3 tablespoons sugar in skillet. Add remaining apples and cinnamon. Cook according to step 1. Transfer cooked apples to same large bowl. Stir in lemon juice. Cool completely before using for cookies.