Recipe: Canned Apple Pie Filling (USDA)

APPLE PIE FILLING
United States Department Of Agriculture, Extension Service

Quality:
Use firm, crisp apples. Stayman, Golden Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, use an additional 1/4 cup of bottled lemon juice for each 6 quarts of slices.

Yield: 1 quart or 7 quarts
(See Table 2 below for amounts of apple and sugar)

PROCEDURE:
Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning. For more information see " Ensuring High-Quality Canned Foods," (HE 8254).

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot.

Combine sugar, Clear Jel, and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly.

Fold in drained apple slices immediately and fill sterilized jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process immediately according to the recommendations in Table 1 below.

Table 1. Recommended process time for Apple Pie Filling in a boiling-water canner.

Style of Pack - Hot
Jar Size - Pints or Quarts

Process Time at Altitudes of:
0 - 1,000 ft - 25 minutes
1,001 - 3,000 ft - 30 minutes
3,001 - 6,000 ft - 35 minutes
Above 6,000 ft - 40 minutes

Table 2. Apple Pie Filling.

Quantities of Ingredients Needed For:

1 QUART:
3 1/2 cups blanched, sliced fresh apples
3/4 cup + 2 tbsp granulated sugar

7 QUARTS:
6 quarts blanched, sliced fresh apples
5 1/2 cups granulated sugar