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Pioneer Woman Canning Apple Pie Filling - recipe card

Pioneer Woman Canning Apple Pie Filling

  • Author: Anabelle Mclean
  • Prep Time: 40
  • Cook Time: 25
  • Total Time: 65
  • Yield: 4 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

A vibrant, sweet-tart apple pie filling with warm cinnamon and nutmeg, thickened to a glossy, spoonable consistency perfect for canning. The apples hold their shape beautifully through water bath processing, delivering a crisp-tender bite and homemade flavor in every jar.

Ingredients

Scale
  • 6 pounds tart apples (Granny Smith, Honeycrisp, or Braeburn recommended), peeled, cored, and sliced 1/2-inch thick
  • 2 1/2 cups granulated sugar
  • 1 cup light brown sugar, firmly packed
  • 1 cup Clearjel (cook-type, not instant)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt
  • 5 cups cold water
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon vanilla extract

Instructions

  1. Prepare a water bath canner. Fill it approximately two-thirds full with water, place the rack in the bottom, and set over high heat. Cover and bring to a full rolling boil while you prepare the apple pie filling.
  2. Wash, peel, and core the apples. Slice them into uniform 1/2-inch thick pieces so they cook evenly during canning. Place the sliced apples in a large bowl of acidulated water (1 tablespoon lemon juice per 4 cups water) to prevent browning while you finish prep work.
  3. In a very large, heavy-bottomed stockpot or Dutch oven, whisk together the granulated sugar, brown sugar, Clearjel, cinnamon, nutmeg, and salt until no lumps of Clearjel remain. This dry blending step prevents the Clearjel from clumping when liquid is added.
  4. Pour the 5 cups of cold water into the sugar and Clearjel mixture all at once, whisking continuously as you pour. Continue whisking for 30 to 60 seconds until you have a smooth, lump-free slurry with no dry pockets.
  5. Place the pot over medium heat. Cook the mixture, stirring constantly with a sturdy spatula or wooden spoon, until it comes to a full rolling boil. The mixture will go from thin and cloudy to thick and glossy; this takes about 8 to 10 minutes.
  6. Once the mixture reaches a full boil that does not stop when stirred, reduce heat to medium-low and continue cooking for 1 minute, stirring constantly. This brief boil activates the Clearjel’s full thickening power and ensures a stable canned filling.
  7. Remove the pot from the heat. Stir in the lemon juice and vanilla extract, folding gently until completely incorporated. Taste for sweetness and acid balance; the filling should be distinctly sweet with a bright, tart lemon finish.
  8. Drain the apple slices well and fold them into the hot thickening mixture. Stir gently but thoroughly so every apple slice is coated. The apples will release some juice as they mingle with the hot syrup; this is expected and loosens the mixture slightly.
  9. Return the pot to medium heat and bring the apple mixture back to a full boil over medium heat, stirring gently to avoid breaking the apple slices. Once boiling, reduce heat to medium-low and simmer for 5 minutes until the apples are just tender-crisp at the edges.
  10. Meanwhile, sterilize four wide-mouth pint canning jars, lids, and bands in simmering water (180°F / 82°C) for at least 10 minutes. Keep them in the hot water until ready to fill. Wide-mouth jars make removing the chunky apple filling far easier.
  11. Ladle the hot apple pie filling into the hot, drained jars using a wide-mouth funnel. Leave exactly 1 inch of headspace at the top of each jar. Run a thin, non-metallic chopstick or plastic debubbler along the inside edges of each jar to release trapped air bubbles, adding more filling if needed to maintain headspace.
  12. Wipe the rims of the jars with a clean, damp paper towel until they are completely free of any filling residue. A clean rim is essential for a proper vacuum seal. Center the hot lids on the jars and screw on the bands until fingertip-tight, not overly tight.
  13. Carefully lower the filled jars into the boiling water bath canner using a jar lifter. The jars must be covered by at least 1 inch of water. Place the lid on the canner and bring back to a full rolling boil.
  14. Process the pint jars in the boiling water bath for 25 minutes. Adjust for altitude: 30 minutes at 1,001 to 3,000 feet, 35 minutes at 3,001 to 6,000 feet, 40 minutes above 6,000 feet. After processing, turn off heat and let jars rest in the canner for 5 minutes.
  15. Remove jars from canner and set them upright on a towel-lined surface away from drafts. Do not retighten bands or press on lids. Let cool undisturbed for 12 to 24 hours, then check seals by pressing the center of each lid; it should not flex. Label and store sealed jars. If any jar did not seal, refrigerate and use within 3 weeks.

Notes

STORAGE: Properly sealed jars keep in a cool, dark pantry for 12 months. Once opened, refrigerate and use within 3 weeks. Unsealed jars must be refrigerated immediately and used within 3 weeks. TO USE: Empty a jar into a prepared pie shell, top with crust or crumble, and bake at 400°F / 204°C for 20 minutes, then reduce to 350°F / 177°C for an additional 30-35 minutes until bubbling and golden. REHEATING on stovetop: Warm gently over low heat, stirring occasionally, until hot. Do not microwave jars; transfer to a microwave-safe bowl first. This filling can also be spooned over pancakes, ice cream, or used in hand pies and galettes.

Nutrition

  • Calories: 1185
  • Sugar: 264g
  • Sodium: 310mg
  • Unsaturated Fat: 0.4g
  • Carbohydrates: 297g
  • Fiber: 14g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: pioneer woman canning apple pie filling, apple pie filling recipe, homemade apple pie filling, canning apple pie filling, water bath canning, apple preserves, cinnamon apple filling, fall canning recipes, dessert canning, apple pie in a jar, Clearjel apple pie filling, shelf stable apple pie filling

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Find it online: https://bellesbestbites.com/pioneer-woman-canning-apple-pie-filling/