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The Timeless Comfort of Preserved Apple Pie Filling

I can still remember the scent of my grandmother’s kitchen in the fall. It was a symphony of cinnamon, warm apples, and a hint of something…deeper. Only later did I realize that “something” was her preserved apple pie filling, bubbling away in jars, a promise of pies to come throughout the long winter months. Every Thanksgiving, that aroma would envelop us, drawing everyone into the heart of the home, knowing something truly special was about to be shared. Now, I carry on that tradition, filling my own pantry with this liquid gold, a taste of home in every bite.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yields: 7 Quarts
Serves: 56
Dietary Type: Vegetarian

Ingredients

19 lbs apples
1 1/2 cups bottled lemon juice
5 cups sugar
1 1/2 cups Clearjel starch
3 teaspoons ground cinnamon
5 cups apple juice

Equipment Needed

Large pot
Large bowl
Large saucepan
Ladle
Canning jars (7 one-quart jars)
Jar lifter
Canning bath

Instructions

Begin by preparing your canning equipment. Ensure you have a large pot filled with enough water to completely submerge your jars. Set this pot to boil.
Next, pour 1/2 cup of bottled lemon juice into a large bowl. This will prevent your apples from browning as you prepare them.
Now, comes the task of preparing the apples. Peel, core, and slice all 19 pounds of apples. As you slice, immediately drop the slices into the bowl of lemon juice to preserve their color and prevent oxidation.
Once all the apples are sliced and submerged in the lemon juice, carefully add the apple slices to the boiling water. Blanch them for precisely 1 minute. This step helps to soften the apples slightly before canning.
After blanching, turn off the heat and drain the pot completely. Return the blanched apple slices to the pot to keep them warm while you prepare the filling.
In a large saucepan, combine the sugar, Clearjel starch, ground cinnamon, and apple juice. Use a whisk to ensure there are no lumps of starch remaining.
Add 2 1/2 cups of water to the saucepan with the sugar and spice mixture. Bring the mixture to a boil over medium heat, stirring constantly to prevent scorching.
Once boiling, reduce the heat to low and simmer the mixture for 1-2 minutes, continuing to stir until the mixture thickens slightly.
Remove the saucepan from the heat and stir in the remaining 1 cup of lemon juice. This adds a bright, tart flavor to the filling.
Gently fold in the warm apple slices into the thickened sauce. Stir gently until the apple slices are evenly coated and warmed through. Be careful not to mash the apple slices.
Using a ladle, carefully fill the clean canning jars with the hot apple pie filling. Leave approximately 1 inch of headspace at the top of each jar. This is crucial for proper sealing.
After filling each jar, gently remove any air bubbles by running a non-metallic spatula or bubble remover along the inside of the jar.
Use a clean, damp cloth to thoroughly wipe the rims of each jar to ensure a clean sealing surface.
Place a lid on each jar, followed by a ring. Tighten the rings to fingertip tight – not too loose, not too tight.
Carefully process the jars in a canning bath for 25 minutes. Ensure the water covers the jars by at least 1 inch. Start timing once the water returns to a boil.
After processing, turn off the heat and let the jars sit in the hot water for 5 minutes before carefully removing them with a jar lifter.
Place the jars on a towel-lined surface, leaving space between them for air circulation. Let the jars cool completely for 12-24 hours. As the jars cool, you should hear a “popping” sound as they seal.
After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or “give,” the jar is properly sealed. If a jar hasn’t sealed, you can either reprocess it with a new lid or store it in the refrigerator for immediate use.

Expert Tips & Tricks

Apple Variety: Use a combination of apple varieties for the best flavor and texture. A mix of tart (Granny Smith) and sweet (Honeycrisp, Gala) apples works wonderfully.
Clearjel Starch: Clearjel is a modified cornstarch that works well in canning because it doesn’t break down during processing. Do not substitute with regular cornstarch as it will result in a cloudy and thin filling.
Preventing Browning: Lemon juice is crucial for preventing the apples from browning. You can also use a commercial fruit preservative if preferred.
Headspace: Accurate headspace is vital for proper sealing. Too much headspace can lead to seal failure, while too little can cause the jars to burst during processing.
Jar Preparation: Sterilize your jars and lids before filling to ensure a safe and successful canning process.

Serving & Storage Suggestions

This preserved apple pie filling is ready to use for pies, crisps, crumbles, or even as a topping for ice cream or yogurt. Once opened, store the jar in the refrigerator and use within 1-2 weeks. Unopened jars can be stored in a cool, dark pantry for up to 1 year. To use, simply pour the filling into your prepared pie crust and bake according to your favorite pie recipe.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	161.3 kcal	N/A
Total Fat	0.3 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	3.6 mg	0%
Total Carbohydrate	42.2 g	14%
Dietary Fiber	3.8 g	15%
Sugars	36.4 g	N/A
Protein	0.4 g	0%

Variations & Substitutions

Spice Variations: Adjust the spices to your liking. Add a pinch of nutmeg, allspice, or cloves for a warmer flavor profile.
Apple Sauce Addition: Incorporate 1-2 cups of applesauce into the filling for a smoother consistency.
Gluten-Free: Use a gluten-free pie crust recipe for a gluten-free apple pie.
Maple Syrup: Substitute up to half of the sugar with maple syrup for a richer, more complex sweetness.

FAQs (Frequently Asked Questions)

Q: Why is lemon juice added to the apples?
A: Lemon juice prevents the apples from browning due to oxidation, preserving their vibrant color and freshness.

Q: Can I use a different type of starch instead of Clearjel?
A: While you can, Clearjel is specifically recommended for canning because it doesn’t break down and keeps the filling thick. Other starches may result in a thin or cloudy filling after processing.

Q: How do I know if the jars are properly sealed?
A: After cooling, the lid of a properly sealed jar will be concave and won’t flex when pressed down. You should also hear a “popping” sound as the jars cool, indicating a seal has formed.

Q: What happens if a jar doesn’t seal?
A: If a jar doesn’t seal within 24 hours, you can either reprocess it with a new lid within 24 hours, or store it in the refrigerator and use it within 1-2 weeks.

Q: Can I reduce the amount of sugar in the recipe?
A: While you can slightly reduce the sugar, it’s important to remember that sugar acts as a preservative in canning. Reducing it too much can affect the safety and shelf life of the filling.

Final Thoughts

Preserving apple pie filling is more than just a culinary task; it’s an act of love, a way to capture the essence of autumn and savor it throughout the year. So, gather your apples, put on some music, and embark on this rewarding journey. The aroma alone is worth the effort, and the taste of homemade apple pie on a cold winter day is simply unbeatable. I hope you’ll give this recipe a try and experience the simple joy of having a taste of home at your fingertips, ready to create a delicious memory anytime you desire! And if you do, please let me know how it goes. I always love hearing about the variations you create or the special memories you bake into each pie!

Preserved Apple Pie Filling Recipe