Apple Pie Filling, Preserved

One incredible side effect of attending art school is that holiday presents are built in to the whole experience.  What should I give mom this year inevitably ends with “well, I made this awesome (fill in the blank depending on my course load) that she’d totally love.”  And while I have no idea whether or not my family appreciated getting Elena Rosemond originals every year for Christmas, they always pretended like they did.  After college the handmade trend continued, though I’d like to think I’ve improved it.  Moving on from my priceless works of art, we’ve started gifting handmade and homemade bundles full of food.

While I, personally, think that this is our best holiday bundle yet I won’t spoil the fun for our families about what will be in them- except for this apple pie filling.  Yesterday I peeled, sliced, and processed 15 pounds of apples, the end result being enough apple pie filling for a lot of pies.  Canned in a ginger, cinnamon, and nutmeg solution, these are ready to pop open anytime you want a classic apple pie.  Just add crust.  Or, if you’re my brothers, just eat out of the jar with a fork.  That’ll work too, Ryan. The same probably goes for my 20 year old sister Genevieve.

The recipe that I’m giving is for 12 1-quart jars.  A quart jar of apple pie filling is the perfect amount to fill a shallow pie dish, or for four to six cup pies.  Two of these will perfectly fill a deep pie dish.  Also, because of the nature of anything homemade, there is a good chance not every jar will be equal.  I’ll be gifting mine with a note that instructs the recipients to add flour if the canning liquid is a little thin, or to add water if the canning liquid is too thick.  After they’ve filled a pie crust bottom with the filling, it can be topped in a traditional or lattice top and baked at 425 for 15 minutes and then at 325 for 50 minutes.

Apple Pie Filling {Preserved}

12-14 pounds apples (gala, honeycrisp)

6-7 quarts (20-25 cups) water

2 cups corn starch

2 tbsp cinnamon

3 tbsp ginger

1 tbsp nutmeg

5 cups sugar

12 1-quart jars

Canning equipment

5 lemons

Begin by peeling your apples.

Next, sterilize your jars and lids by boiling them for at least ten minutes.  As they are sterilizing, slice your apples into thin slices.

Fill each jar with apples, leaving about one inch of room at the top.

Heat the water you are planning to use for canning.  Your pot needs to be deep enough that the cans are completely covered in water.  Bring this water to a boil.

Next, combine water, sugar, spices, and corn starch in a large pot.  Add the corn starch very slowly, stirring it in completely before adding more.  This will help prevent clumps.  Bring to a boil.  Cut the heat and add the juice from the lemons.  Ladle liquid into each jar, leaving about 1/2″ at the top.  Wipe the rim of the jar and top with a sterilized lid.  Screw on the band and continue until all your jars are filled.

When your jars are filled place them in the hot water bath.  Boil them for 30 minutes.  Then remove them and, carefully, tighten the lid.  As they cool, the jars will make a ping sound which is how you’ll know they’ve sealed.  Let them cool and then decorate them however you’d like for the perfect gift!

**As with any preservation process, there are risks.  If you notice anything abnormal, discard the filling immediately.  Botulism is no fun.**