Michigan State University Extension
Preserving Food Safely - 01600842

Canning Apple Pie Filling

GUIDE 2:18-19

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

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