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Selecting, Preparing, and Canning: Apple Pie Filling 1
United States Department of Agriculture, Extension Service2Quality: 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. For more information see "Ensuring High-Quality Canned Foods," (FCS 8254).
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 fruiit 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 acording to the recommendations in Table 1. See Table 2 for suggested quantities.
Tables
Table 1.
Table 1. Recommended process time for Apple Pie Filling in a boiling-water canner. Process Time at Altitudes of Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft Hot Pints or Quarts 25 min 30 35 40 *After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.
Table 2. Apple Pie Filling. Quantities of Ingredients Needed For 1 Quart 7 Quarts Blanched, sliced fresh apples 3-1/2 cups 6 quarts Granulated sugar 3/4 cup + 2 tbsp 5-1/2 cups Clear JelŪ 1/4 cup 1-1/2 cup Cinnamon 1/2 tsp 1 tbsp Cold Water 1/2 cup 2-1/2 cups 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
Footnotes
1. This document is FCS 8290, a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: May 2003. Revised: July 2005. Reviewed: June 2008. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8148, Guide 2: Selecting, Preparing, and Canning Fruit and Fruit Products. Please visit the EDIS Web site at http://edis.ifas.ufl.edu2. Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.
The use of trade names in this publication is solely for the purpose of providing specific information. It is not a guarantee or warranty of the products named, and does not signify that they are approved to the exclusion of others of suitable composition.
The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other extension publications, contact your county Cooperative Extension service.
U.S. Department of Agriculture, Cooperative Extension Service, University of Florida, IFAS, Florida A. & M. University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Larry Arrington, Dean.
Copyright Information
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