Hamdi Saidani This Pioneer Woman Canning Apple Pie Filling is a sweet and spiced recipe, perfect for preserving fresh apples to use in pies, crisps, or cobblers. It’s a simple canning recipe, ready in about 50 minutes, plus cooling time.
Pioneer Woman Canning Apple Pie Filling Recipe Ingredients
- 6-7 pounds fresh apples, peeled and sliced
- 1 cup cornstarch
- 4 1/2 cups sugar
- 1/2 tsp. nutmeg
- 2 tsp. cinnamon
- 1 1/2 tsp. kosher salt
- 10 cups water
- 3 Tbsp. lemon juice
- A few drops of yellow food coloring (optional)
How To Make Pioneer Woman Canning Apple Pie Filling
- Sterilize Jars: Sterilize canning jars, lids, and bands. Fill a large canning pot half full of water and bring to a simmer.
- Prepare Apples: Peel, core, and slice apples. Pack each sterilized jar tightly with apple slices, using a wooden spoon to press them in firmly. It’s okay if a few slices break.
- Make the Syrup: In a large pot, combine cornstarch, sugar, nutmeg, cinnamon, and kosher salt. Add water and cook over high heat, stirring frequently, until the mixture is bubbly and thickened.
- Add Lemon Juice: Remove the pot from heat, stir in the lemon juice, and add a few drops of yellow food coloring (if using) to enhance the color.
- Fill Jars: Pour the hot syrup over the apple slices in each jar, leaving about 1 inch of headspace at the top.
- Seal and Process: Wipe the rim of each jar clean, place a sterilized lid on top, and secure with a band. Place jars in the simmering water, ensuring at least 1 inch of water covers the tops. Bring to a rolling boil, cover the pot, and process for 20 minutes.
- Cool and Check Seals: Remove jars from the pot and let them cool on a towel for 24 hours. Check that each lid has sealed by pressing the center; it should not pop up.
Recipe Tips
- How do I know if the jars are sealed? A免
- Why pack the jars tightly? Tightly packed apples ensure the jars are filled efficiently, reducing air pockets and ensuring even preservation.
- Can I use different apples? Firm apples like Granny Smith, Honeycrisp, or Fuji work best as they hold their shape during canning. Softer varieties may become mushy.
- What if my syrup is too thick? If the syrup thickens too much, add a small amount of water and stir over low heat to achieve a pourable consistency.
What To Use Canned Apple Pie Filling For
This versatile apple pie filling is perfect for:
- Classic apple pies or tarts
- Apple crisps or cobblers
- Topping for pancakes, waffles, or ice cream
How To Store Canned Apple Pie Filling
Pantry: Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 1 week.
Refrigerate: After opening, store in an airtight container in the refrigerator for up to 7 days.
Freeze: For longer storage, freeze the filling in freezer-safe containers for up to 6 months. Thaw in the refrigerator before using.
Canning Apple Pie Filling Nutrition Facts
Serving: 1/2 quart
- Calories: 432 kcal
- Carbohydrates: 112g
- Protein: 0.5g
- Fat: 0g
- Saturated Fat: 0g
- Sugar: 94.5g
- Fiber: 5g
Nutrition information is estimated and may vary based on ingredients and preparation methods used.
FAQs
Why do I need to sterilize the jars?
Sterilizing prevents bacterial contamination, ensuring the apple pie filling is safe for long-term storage.
Can I reduce the sugar in this recipe?
Sugar helps with preservation and texture, but you can reduce it slightly (to about 3 1/2 cups) without compromising safety. The filling may be less thick.
What if a jar doesn’t seal properly?
If a lid pops up when pressed after cooling, refrigerate the jar and use the filling within a week, or reprocess with a new sterilized lid.
Try More Pioneer Woman Recipes:
- Pioneer Woman Apple Pie with Crumb Topping Recipe
- Pioneer Woman Pecan Pie Balls Recipe
- Pioneer Woman Peanut Butter Chocolate Pie Recipe
Pioneer Woman Canning Apple Pie Filling Recipe
Description
A sweet and spiced apple pie filling, perfect for canning to enjoy homemade pies, crisps, or desserts year-round.
Ingredients
Instructions
- Sterilize canning jars, lids, and bands. Fill a large canning pot half full of water and bring to a simmer.
- Peel, core, and slice apples. Pack tightly into jars, pressing with a wooden spoon.
- In a large pot, mix cornstarch, sugar, nutmeg, cinnamon, and salt. Add water and cook over high heat, stirring, until bubbly and thickened.
- Remove from heat, stir in lemon juice and optional food coloring.
- Pour hot syrup over apples in jars, leaving 1 inch headspace.
- Wipe jar rims, add lids and bands, and process in a boiling water bath for 20 minutes.
- Remove jars and cool on a towel for 24 hours. Check seals by pressing the center of each lid.
Notes
- u003cliu003eUse firm apples like Granny Smith or Honeycrisp for best texture.u003c/liu003eu003cliu003ePack apples tightly to minimize air pockets in jars.u003c/liu003eu003cliu003eAdd yellow food coloring with lemon juice for a vibrant color (optional).u003c/liu003eu003cliu003eStore unopened jars in a cool, dark place for up to 1 year.u003c/liu003eu003cliu003eIf a jar doesn’t seal, refrigerate and use within a week or reprocess with a new lid.u003c/liu003e
