Apple, apples, apples…..just one reason I love FALL! This is one thing I wish I canned more of; it never fails, we go through apple pie filling quick! I need to start making double what I think we will use. It’s just too easy, grab a can of pie filling, throw it in a pie shell, bake and ta-da – Apple Pie!
- 6 quarts of apples, peeled and sliced
- 1 1/2 cups of Clear Jel (found at most Amish stores)
- 5 1/2 cups of sugar
- 7 1/2 cups of apple juice
- 1 tablespoon of cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of apple pie spice
- 3/4 cup of lemon juice
In a large stock pot mix together Clear Jel, sugar, apple juice, lemon juice and spices. Stir continually until the Clear Jel begins to thicken, it will look like store bought pie filling. Once it begins to thicken, add in the apples and continue to stir. Let all of the ingredients blend well, about 10 minutes.
When it gets to your desired thickness ladle into clean sterile jars leaving a generous 1 inch head space. Canning with Clear Jel is tricky. Be sure to leave extra head space, the Clear Jel tends to expand and increase in size as it increases in temperature. Wipe rims with a sterile cloth, place lid and ring and tighten finger tight. Water bath for 35 minutes. Let it sit in the canner for a few extra minutes before taking it out to prevent siphoning.
Now you’re one step closer to making the holidays and family get-togethers a little easier.
Preserving the Good Life 
I’ve been making apple pie filling for years, because we have our own trees, so it’s worth doing. I always use quarts because that makes a 9 to 10 inch pie. I can use 2 quarts even, because it still cooks down pretty well in a 10 inch pie pan. My husband says it’s not quite as good as fresh apples, but it’ll do. I use lard in my pie crusts. It’s easy to purchase for next to nothing, melt down, and can-up. I do it in portions and proportional jars for an up-to 10 inch, 2 crust pie. In these desperate times ahead, we better pay attention and put-up as much as possible in our larder.
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