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Canning Memories: Homemade Apple Filling & Crisp

The scent of cinnamon and nutmeg always takes me back to my grandmother’s kitchen. She had an enormous apple tree in her backyard, and come autumn, the entire house would be filled with the sweet, slightly tart aroma of apples being transformed into pies, sauces, and, most memorably, canned apple filling. It wasn’t just about preserving the harvest; it was about preserving the feeling of warmth and togetherness that permeated her kitchen. Every jar she opened throughout the year was a little time capsule of those beautiful fall days.

Recipe Overview

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 2 hours
Yields: 8 quarts of apple filling
Serves: 6 (apple crisp)
Dietary Type: Vegetarian

Ingredients

For the Canned Apple Filling:

2 1⁄2 cups granulated sugar
2 cups packed brown sugar
1 cup cornstarch
1 1⁄2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 1⁄2 quarts water
2 tablespoons lemon juice
6 generous quarts thinly sliced pared tart apples (about 8 pounds)

For the Apple Crisp (using the prepared filling):

1 quart prepared apple filling
3⁄4 cup oats
1⁄2 cup flour
1⁄3 cup packed brown sugar
1⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1⁄2 cup butter or margarine

Equipment Needed

Large (4-quart) Dutch oven or pot
Sterilized canning jars (quart-sized) with lids and rings
Jar lifter
Large pot for boiling water bath
Wooden spoon
8×8 inch baking dish
Fork

Instructions

In a large, 4-quart Dutch oven or pot, mix together the granulated sugar, brown sugar, cornstarch, salt, cinnamon, and nutmeg. Ensure there are no lumps of cornstarch, as these can affect the texture of your filling.
Stir in the water gradually, ensuring that the dry ingredients are fully incorporated to create a smooth slurry.
Heat the mixture to boiling over medium heat, stirring frequently to prevent scorching.
Once boiling, reduce the heat to medium-low and cook, stirring constantly, until the mixture has thickened and become bubbly. This usually takes about 5-10 minutes. The sauce should be thick enough to coat the back of a spoon.
Stir in the lemon juice. The lemon juice not only adds a touch of brightness but also acts as a natural preservative, helping to maintain the color of the apples.
While the syrup is cooking, prepare your sterilized jars. You can sterilize them by boiling them in water for 10 minutes or running them through a hot cycle in your dishwasher. Keep the jars hot until ready to fill.
Once the syrup is ready, begin packing the hot, sterilized jars. Fill each jar with about 1/3 of the apple slices.
Pour enough hot syrup over the apple slices to completely cover them.
Remove any air bubbles by gently inserting the handle of a wooden spoon down the sides of the jar. This step is crucial for ensuring a good seal during the canning process.
Continue packing the jars, alternating layers of apple slices and syrup, until they are filled to within 1 inch of the top rim. This headspace is important for proper sealing.
Wipe the rims of the jars clean with a damp cloth to remove any spills or residue. This will ensure a clean seal.
Place the lids on the jars and screw on the rings until they are fingertip tight. This means tight enough to be secure, but not so tight that you can’t easily unscrew them.
Process the filled jars in a boiling water bath for 20 minutes. Ensure the water level is at least 1 inch above the tops of the jars.
After processing, carefully remove the jars from the water bath using a jar lifter and place them on a towel-lined surface to cool completely.
As the jars cool, you may hear a “popping” sound, which indicates that the jars have sealed properly.
Once the jars are completely cool, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or give, it is sealed. If the lid flexes, the jar is not properly sealed and should be refrigerated and used immediately or reprocessed with a new lid.
Tighten the rings, but not too tightly, on the sealed jars.

Apple Crisp (using prepared filling):

Preheat oven to 375°F (190°C).
Spread 1 quart of prepared apple filling evenly in a greased 8×8 inch baking dish.
In a separate bowl, mix together the oats, flour, brown sugar, cinnamon, and nutmeg with a fork.
Cut in the butter or margarine using a pastry blender or your fingers until the mixture is crumbly.
Sprinkle the crumbly mixture evenly over the apple filling.
Bake for 35 minutes, or until the topping is golden brown and the filling is bubbly.

Expert Tips & Tricks

Apple Selection: Use a mix of apple varieties for a more complex flavor. Granny Smith, Honeycrisp, and Fuji are all great choices.
Spice it Up: Feel free to adjust the amount of cinnamon and nutmeg to your liking. You can also add a pinch of ground cloves or allspice for extra warmth.
Thickening Power: If you prefer a thicker filling, you can increase the amount of cornstarch slightly. Be careful not to add too much, or the filling may become gummy.
Sealing Secrets: Ensuring a good seal is crucial for safe canning. Always use new lids and follow the processing times carefully.

Serving & Storage Suggestions

The canned apple filling is incredibly versatile. It can be used in pies, crisps, cobblers, or even served warm over ice cream. Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate any leftover filling and use it within a week.

For the apple crisp, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Leftover apple crisp can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutritional Information

Please note that the nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	20g	31%
Saturated Fat	12g	60%
Cholesterol	50mg	17%
Sodium	250mg	10%
Total Carbohydrate	65g	22%
Dietary Fiber	3g	12%
Sugars	40g	N/A
Protein	3g	6%

Variations & Substitutions

Gluten-Free Crisp: Use a gluten-free flour blend in the crisp topping for a gluten-free option.
Vegan Crisp: Substitute the butter in the crisp topping with a vegan butter alternative or coconut oil.
Spice it Up: Add a pinch of ground cloves or allspice to the apple filling for a warmer, spicier flavor.
Nutty Crunch: Add chopped pecans or walnuts to the crisp topping for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: How long will the canned apple filling last?
A: When properly sealed and stored in a cool, dark place, canned apple filling can last for up to a year.

Q: Can I use different types of apples?
A: Yes! A mix of apple varieties, such as Granny Smith, Honeycrisp, and Fuji, will create a more complex flavor.

Q: What if my jars don’t seal?
A: If a jar doesn’t seal, refrigerate it and use the filling within a week, or reprocess it with a new lid.

Q: Can I freeze the apple filling?
A: While it’s best to can the filling, you can freeze it in freezer-safe containers, leaving some headspace for expansion.

Q: How do I know when the crisp is done?
A: The crisp is done when the topping is golden brown and the filling is bubbly.

Final Thoughts

There’s something truly special about creating your own canned apple filling and then transforming it into a comforting apple crisp. It’s a taste of tradition, a connection to the past, and a way to share homemade goodness with those you love. I encourage you to try this recipe, experiment with your favorite apple varieties, and create your own canning memories. Don’t hesitate to share your creations and feedback – I’d love to hear how it goes! And if you’re looking for a perfect pairing, a warm mug of spiced cider or a scoop of vanilla ice cream will elevate your apple crisp experience to new heights.

Canned Apple Filling Recipe