It's a Matter of Canning Apple Pie Filling.....with Clear Jel

Since we have been focusing on Canned Fruits this week, I wanted to share a favorite "canned fruit" recipe....Processed Apple Pie Filling (from Instant Delight Recipes by Merrilyn Lloyd, 1988).  This is GREAT to have on hand when you need a quick dessert.  It works for either a pie, or a cobbler...in about 20 minutes when you need dessert on the fly.  It is also pretty simple to make.  Here is the pictorial tour....

Sterilize your Jars, and wash your apples.  I put mine in a colander with a plate underneath to catch water.

I use this Apple Peeler device.  It peels the apple and makes a long cork-screw slice while the crank is turning.

Here it is in action.  It actually makes beautiful slices, but I just noticed this picture doesn't really do show such pretty slicing.  You can, however, see how it peels the apple as well.

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Here is the apple after it is peeled and sliced.  It is like a big curly fry.  I use a paring knife and slice down the middle to make half-slices.  The recipe calls for diced apples, however I prefer slices in my pies.

Discard the cores and the peels in a separate bowl.

Get a large bowl and fill with water.  Add Ascorbic Acid to keep your fruit looking snowy white. 

Let the slices soak in the solution while you slice, or prepare for the upcoming steps. 

Measure 13 cups of apples.

Pour the sliced apples into a large pan.

Add 2.5 Cups of water.

Add the juice of 2 lemons (used 3 Tablespoons of Lemon Juice).  Put the lid on the pot and heat. 

Meanwhile, in a seperate bowl, add 2 teaspoons of cinnamon, and 1 tsp of salt.

Add 2 cups of sugar.

Add 7 rounded Tablespoons of Clear Jel.  It is very important that you mix Clear Jel with the dry ingredients first.

Mix the dry ingredients together with a whisk or fork.

After the water boils and the apples begin to soften, turn off the heat and add the dry mixture to your apples.

Coat your apples with the dry mixture.  You will see a syrup begin to form immediately.

Place the mixture into your sterilized Jars.  Run a rubber spatula around the inside and remove any air bubbles.

Wipe the jar rim very well and place the lid on the jar with the ring.

Place the jar into a Hot Water Bath.  Bring the water to a boil.  Process for 25 minutes.

Remove the jars from the Canner and place on towels.  Leave room between the jars to allow them to cool.  I love the "ping" sound that you hear when the jar seals.  Press your finger on each lid (after they are cooled to touch) to ensure the jars have sealed.

Now you have delicious Apple Pie Filling ready when you are.  This is a very easy thing to do and is a great gift as well.

Here is the recipe.   If you share it, please remember to include the Author and the book title out of respect to her.

Processed Apple Pie Filling

2.5 Cups water

13 cups diced apples

2 lemons juiced

2 teaspoons cinnamon

1 teaspoon salt

2 cups sugar

7 rounded tablespoons Instant Clear Jel.

Put water, peeled and diced apples, and lemon juice in large kettle.  Bring to a boil, then simmer until apples are tender.  Mix the remaining ingredients in a dry bowl.  Slowly pour dry ingredients into hot apple mixture, stirring constantly.  Blend until well mixed.  Put in sterilized canning jars and process for 25 minutes.

This is a great way to use your apples and the Clear Jel.  I love Clear Jel because the shelf life is indefinitely.  That means, I can have a large amount on hand for use at any time.  Also, consider getting Merrilyn Lloyd's book, it has a great deal of wonderful recipes for canning, baking, desserts, seasoning mixes, soups, and much more.  It is published by Ms. Lloyd.

Give this a try!