A Canning We Will Go: Apple Pie Filling


| 10/23/2008 5:11:57 PM


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Peeling an appleI love this time of year! Yes, there is a lot of work to be done, but so many wonderful things take place in the Fall. The air gets that crisp, clean feel to it. The wonderful smell of acorns fills the woods around our home. The leaves on the trees are starting to turn to beautiful shades of red, orange, and yellow, and it is apple time! From the time I was little till a few years back, our house was surrounded by apple orchards. Our neighbors, who owned and operated the orchards, would sell fruit right out of their garage. I loved walking in among the half bushel baskets of apples. The smell was wonderful. I still love that smell! Of all the foods that I can every year, my favorite is apple pie filling! It is so convenient to be able to pop open a jar and dump it right into a waiting pie shell! This is how I do my pie filling.

Start by choosing your favorite kind of apple. I have used many different kinds, even a bunch of red delicious that were given to me for free and they have all been good. Mostly, I prefer a tart apple, so I choose along those lines. I usually get a half bushel, and then cut that in half, doing them in two batches. You can do as many as the size pan you are going to use allows. Just adjust accordingly with your sugar amounts. I’ll get into that later.

Peeled appleNow you need to peel and core your apples. I have an apple peeler corer that makes this job sooo easy! It screws fast to the edge of my cutting board. I simply push the apple onto the peeler, and crank by hand. When the apple comes out the end, it is peeled, sliced and cored.

I pull the apple off, set it on my cutting board, and cut the apple in half with a knife. This makes neat little apple slices.

These then go into my large stock pot. Depending on the shape of the apples, the peeler sometimes misses a small amount of skin on the top or bottom of the apple. I don’t mind this; it goes right into the pot. If you don’t like it, just pull it off. When I’m finished peeling, the chickens get a wonderful treat of apple skins!

Apple peeled, cored and sliced

pat
10/22/2013 12:33:42 PM

OMg, is all I can say right now..My home smells heavenly from the Apple Pie filling I just canned..Thank you for sharing this one..Cannot wait to try others..I am going to do more canning as soon as I can get the apples, now that I have my peeler,slicer and corer, what a blessing..Thanks again..pat


cindy murphy
10/24/2008 5:49:13 AM

Lori - how come many of your posts end up making me hungry after reading them?! You're right - the scent of fresh apples screams autumn, and I love that smell too; trips to the orchard are a fall family ritual. The scent of cooking apples is another that makes my mouth water. I was visiting with a friend recently - she had been canning apple pie filling, and apple-sauce all day, and the smell of apples and cinnamon still lingered in the kitchen. Oh! How heavenly.





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