Preserved Apple Pie 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.

APPLE PIE FILLING

Steps:

• In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
• Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
• Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
• Seal and freeze. Can be stored for up to 12 months.

APPLE PIE PRESERVES

Steps:

• Combine water and lemon juice in heavy medium saucepan.
• Add apples and stir to coat with liquid.
• Cover pan and bring to boil.
• Reduce heat and simmer mixture for 3 minutes.
• Mix sugar, Calvados and spices into apple mixture.
• Bring to boil over medium heat, stirring until sugar dissolves.
• Reduce heat and simmer about 45 minutes, stirring occasionally.
• Check the preserves at this point.
• Drop 1 tbsp of preserves onto a chilled saucer and put in freezer.
• If preserve wrinkles when pushed after 2 minutes of cooling, then it's done.
• Spoon hot preserves into hot, sterilized jars and wipe rim clean.
• Seal tightly.
• Cool.
• Refrigerate up to 3 months.

PRESERVED APPLE PIE FILLING

Steps:

• Set a large pot of water to boil.
• Pour 1/2 cup lemon juice into a large bowl.
• Peel, core, and slice apples - dropping the slices into the bowl of lemon juice to keep them from browning.
• When done preparing the apples, add the slices to the boiling water and blanch for 1 minute.
• Turn off the heat, drain the pot, and return the slices to the pot to keep them warm.
• In a large saucepan, combine sugar, starch, cinnamon, and apple juice.
• Add 2 1/2 cups water and bring to a boil over medium heat.
• Lower heat and simmer for 1-2 minutes.
• Stir in the remaining cup of lemon juice and fold in the apple slices. Stir until warm.
• Ladle the mixture into clean jars leaving 1" headspace.
• Remove any air bubbles and wipe rims clean.
• Process the jars in a canning bath for 25 minutes.

APPLE PIE FILLING

Steps:

• In a medium pot, melt butter over medium heat. Add apples, tossing to coat in the butter. Add lemon juice, vanilla, brown sugar, cinnamon, ginger, nutmeg and salt and stir to combine. Continue to cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 5 to 6 minutes.
• In a small bowl, whisk together granulated sugar and flour. Add to the pot and stir well to combine. Stir constantly until the mixture thickens, 2 to 3 minutes.
• Let the filling cool completely before using. (You can speed this process up by spreading it into an even layer on a baking sheet.) The filling will keep, refrigerated, for up to 3 days.

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.