Apple Pie Filling
Submitted by Naughtysquirrel on August 09, 2010 at 6:32 am

DESCRIPTION
swirth OLD BC

SUMMARY
Yield 0 File under Apples, Canning, Fillings, Fruit, Pies, swirth

INGREDIENTS
recipes PIE FILLING
As reply to message 1

Here is a recipe I found on the BakingCircle...

Apple Pie Filling

It is important that the lemon juice is added. The filling has been tested for heat penetration and pH and has been subjected to storage. It makes 6-7 Quarts

8-9 pounds firm apples
10 c. water
4 1/2 c. sugar
1 c. quick-cooking tapioca (Minute)
1 t. salt
2 t. cinnamon
1/4 t. nutmeg
3 T. bottled lemon juice
2-3 drops yellow food coloring (optional)

Core, peel, quarter, and slice apples. To prevent darkening, place in salt water or anti-darkening agent. Combine water, sugar, quick-cooking tapioca, salt, cinnamon, nutmeg and lemon juice in a large pan. Stir and cook on medium high heat till bubbly and thickened. Boil for an additional 2-3 minutes.

Add sliced apples. Bring to boil once again for 1 minute. Keep mixture on burner. While boiling hot, fill clean hot standard jars to within 1-inch of top. Wipe jar edge. Adjust lids according to manufacturer's directions. Place jars in simmering water bath. Cover. Bring to boil and process pints or quarts for 25 minutes. Remove jars from water bath. Allow to cool normally. Test for sealing before storing.

To serve: prepare pastry for 2 crust 8 or 9 inch pie. Line pan with pastry. Add 1 quart apple pie filling. Adjust top crust, cutting slits for escape of steam, seal. Bake at 400 degrees F. for 50 minutes or till crust is nicely browned.

I'll find another for you using ClearJel and will add it in a bit.

swirth

INSTRUCTIONS
swirth

recipes PIE FILLING
As reply to message 2

Here is the ClearJel version of canned apple pie filling...

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APPLE PIE FILLING

Quantities of Ingredients Needed
For 1 Quart 7 Quarts
Blanched, sliced fresh apples 3-1/2 cups 6 quarts
Granulated sugar 3/4cup + 2 tbsp 5-1/2cups
Clear Jel 1/4 cup 1-1/2cups
Cinnamon 1/2 tsp 1 tbsp
Cold water 1/2 cup 2-1/2cups
Apple juice 3/4 cup 5 cups
Bottled lemon juice 2 tbsp 3/4 cup
Nutmeg (optional) 1/8 tsp 1 tsp
Yellow food coloring (optional) 1 drop 7 drops

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 lemon juice for each 6 quarts of slices.

YIELD: 1 quart or 7 quarts

PROCEDURE: Wash, peel, and core apples. Prepare slices
1/2-inch wide and place in water containing ascorbic acid
to prevent browning (see ascorbic acid). 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 and fill jars
with mixture without delay, leaving 1 inch headspace.
Adjust lids and process immediately.

Recommended process time for APPLE PIE FILLING
in a boiling-water canner

Process Time at Altitudes of
Style Jar 0- 1,001- 3,001- Above
of Pack Size 1,000ft 3,000ft 6,000ft 6,000 ft
Hot Pints 25 min 30 35 40
or Quarts