Selecting, Preparing and Canning Fruit
Apple Pie Filling
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.
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Yield: 1 quart or 7 quarts
Procedure: See Table 1 for suggested quantities. Wash, peel, and core apples. Prepare
slices 1/2-inch wide and place in water containing
ascorbic acid to prevent browning.
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 jars with
mixture without delay, leaving 1 inch headspace.
Adjust lids and process immediately according to the
recommendations in Table 2.
|Table 1. Apple
||Quantities of Ingredients Needed For|
|Blanched, sliced fresh apples
||3/4 cup + 2 tbsp
|Bottled lemon juice
|Yellow food coloring (optional)
|Table 2. Recommended
process time for Apple Pie Filling in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 3,000 ft
||3,001 - 6,000 ft
||Above 6,000 ft|
||Pints or Quarts
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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