My parents have a small orchard on the land behind their house. This year’s apple and pear bounty are on track to be epic!
Parker and my Mom showing off the first (not quite ripe) apple of the season.
This variety of apples make excellent pies. But life is a bit too frantic right now to have time to make pies. So instead I’ll can the apple pie filling so that it will be ready when I need it.
I like a recipe for apple pie filling that doesn’t require you to cook the apples before you can them. Cooking the apples with the syrup, canning the syrup and apples and then baking the apples make for apple mush. blech.
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
6 pounds apples
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.
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.
I use two quarts for a pie and just one quart if I’m making an apple crisp.
You’ll want to check the canning time for your altitude. The USU Extension Office is a great place for canning info!
I’ve given this as Christmas gifts before along with the recipe for an apple crisp. It’s always been well received!
Now’s the time to grab a friend and go pick some apples!