Apples just seem to overflow here at our homestead. And thankfully so! They are an excellent staple to have on the pantry shelf, easy to can & put up and best of all…delicious! If /when the SHTF, comfort foods will be soooo appreciated, even if the “S” in question is just a big Snowstorm!
Each year, we can huge quantities of applesauce, make apple butter for the grandparents, and dehydrate apple chips, but far and away our favorite way to preserve all the beautiful apples we get in the Fall is Apple Pie Filling! No matter how much we make, there can never be enough for our family and friends.
I can seasonally and in bulk, to stock the pantry shelves, teach my children the art of canning and have shelf stable (delicious) foods on hand, at the ready. This helps me use sales and in-season foods at the best price and quality, while keeping the pantry stocked.
Apples are so versatile that we came up with 27 Things You Can Do With Apples. Now, it’s prime time to finish canning those apples and stock your pantry from scratch!
Homemade Apple Pie Filling!
When we think canning, most of us think about things like green beans and chili. But there is so much more to canning than vegetables and the old standards! Let’s can some DESSERT for those deep pantry shelves!
I love to have this super simple, yet very delicious, pie filling on my pantry shelf! It’s easy to can and makes for effortless desserts all year long. What’s not to love? Here’s my recipe for apple pie filling.
Apple Pie Filling
18 cups (of your favorite!) apples, peeled & sliced (about 6 lbs.)
1/4 cup lemon juice
4 cups brown sugar
1 cup cornstarch
2 tsp. ground cinnamon
1 tsp. salt
¼ 1/4 tsp. ground nutmeg
8 cups water
In a large bowl, mix the apples with the lemon juice to prevent browning. Set aside. In a large pot, combine brown sugar, cornstarch, cinnamon, salt, and nutmeg. Add water and bring to a boil over medium heat, stirring constantly. Boil for two minutes. It will start to thicken up.
Add your apples and return to a boil. (You may want to drain off some of the lemon juice, but some folks think it adds a nice flavor.) Reduce heat, cover and simmer until apples are tender, about 6-8 minutes.
Don’t forget to stir OFTEN. You don’t want this to burn!
Have your canner, quart jars, and lids hot and ready. Pack each jar with filling, leaving head space, 1 inch from the top.
Process in your water bath canner for 20 minutes. Makes about 5 – 6 quarts! Carefully remove your jars from the canner. Set your jars on a towel, counter, or table for 24 hours, then line your pantry shelf!
Enjoy! You’ve just made it so simple for yourself to have a homemade dessert ready in minutes for your family, to take to a family in need, or that last minute congregation or family gathering! We use this as a base ingredient to make apple pies, crisps, ice cream topping, dump cakes, etc., etc.–in minutes! Apple pie filling always makes a welcome gift, too. 🙂
Take advantage of what He gives us. Canning is truly a labor of love for me.
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