1/1 Photo of Canned Apple Pie Filling
southern chef in louisiana's Note:
I got this recipe for the USDA on canning. It does not say to give a water bath so I don't think this recipe needs it, but if you want to, do it about 25 minutes in hot water bath.
My Private Note
Units: US | Metric
- 1Use firm crisp apples, such as golden delicious, Rome or other apples of similar quality.
- 2Wash, peel and core the apples. Slice them about 1/2 inch wide and place in water containing ascorbic acid to prevent browning. Blanch 2 quarts at a time for 1 minute in boiling water. While blanching other apples, keep ones already blanched in covered pot to keep warm.
- 3Combine the sugar, clear gelatin and cinnamon in large pot with the water and apple juice, food coloring and nutmeg. Stir and cook on medium high heat until the mixture thickens and begins to bubble.
- 4Drain the apple slices from the water, reserving water.
- 5Add lemon juice to water mixture and boil 1 minute more. Fold in the apple slices immediately and fill jars with mixture. Clean the rims and seal the jars.
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Nutritional Facts for Canned Apple Pie Filling
Serving Size: 1 (6303 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1005.8
- Calories from Fat 10
- Total Fat 1.1 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 64.9 mg
- Total Carbohydrate 239.6 g
- Dietary Fiber 11.1 g
- Sugars 221.5 g
- Protein 22.2 g