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Apple Pie Filling

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Apple Pie Filling

  • 1 (4 pound) bag apples
  • 4 Granny Smith apples
  • 4 1/2 cups sugar
  • 1 cup cornstarch
  • 2 tablespoon vanilla paste
  • 2 lemons, juice
  • 1 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon kosher salt
  • 10 cups water
  • 5 (quart size) canning jars with lids and rims
  1. To get ready for canning start by putting you jars, lids, rings, funnel, and ladle in the dishwasher and putting it through the cycle. This is the quickest way to disinfect all of your canning items. 
  2. To prepare the apples: Simply core, peel and cut into slices. Place in a large bowl and toss apple slices with lemon juice.
  3. Cinnamon Syrup: In a large sauce pan combine the sugar, cornstarch, cinnamon, pumpkin pie spice and kosher salt with water. Cook over high heat stirring often till it thickens. Remove from the heat. 
  4. Bring a large tall stock pot filled 3/4 of the way full with water to a rolling boil. Fill the jars with the raw apples to the top and then ladle in the syrup over the top of the apples. I use a spoon to help work the syrup to the bottom. Clean the top edge off before place on the lids and rings to tighten. Carefully place the jars into the boiling water making sure at least an inch or two covers the top and boil (aka process) for 20 minutes. Remove the jars from the boiling water and allow them to cool on the counter. You will here an occasional "pop" and that is the lids making an airtight seal! Store in the pantry till you are ready to use in pies, pastries or anything that calls for cinnamon apples!

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