Apple Pie Filling for Canning

I'm finally making something in the canner that's cheaper than what's on the shelf!  Three dollars of assorted apples made 4-1/2 pint jars, while one costs $2 at the barest minimum in the cheapest store.  $3.49 to $4 is more common.  Sure, you have to factor in the cost of Clearjel and sugar, but I still came out ahead.

This is one of the recipes I said I would warn you about when it was canning-only.  That's a result of the Clearjel.  But come on, the goo is the best part of a fruit pie!  There is an instant version of Clearjel which I haven't used.  I believe it acts more like cornstarch and makes the goo with minimal cooking.  That's what you would use for a fresh strawberry pie, and it's probably what's in those strawberry pie mixes you get in the produce section.  You also have to can them because it counts as part of the cooking time for the apples.  A half hour in the canner cuts down the baking time of the pie by that much.  That's why a pie from fresh apples has such a different texture from that of canned filling, and why I started this project in the first place.

This is Ball's recipe, which makes 7 pint jars, a canner-full.  When I cut it down to 2/3, or 8 cups of apples, this is the yield I got.  Although, I could have given the jars more headspace and gotten a fifth jar out of it.  When they say "generous 1 inch of headspace", they really mean closer to two inches.  Two jars siphoned, but all still sealed.  The ping sounds very different with a full jar, just a dull thud.  I've checked the jars multiple times, and they are still holding a seal.

Ball doesn't specify what apples to use.  I used half Granny Smith and half Fuji.  Gala and Honeycrisp would also work.  Stay away from Red Delicious and other varieties that tend to disintegrate on cooking.  You want slightly dense apples that can hold up to being cooked.

12 C (about 8 medium) sliced, peeled, cored cooking apples
2-3/4 C granulated sugar
3/4 C Clearjel 
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1-1/4 C cold water
2-1/2 C unsweetened apple juice
1/2 C lemon juice

1.  Prepare canner, jars, and lids for a 7-pint yield.  I thought it would take me the same amount of time to prep the apples as to bring the canner to a boil, but I ended up waiting half an hour.  It takes a long time to bring 4 gallons to a boil.

2.  Prepare the apples.  As you peel them, drop into a bowl of acidulated water.  I juiced a lemon into mine.  There are commercial tablets of ascorbic and citrus acids to prevent fruit browning.  You could also dissolve a tablet of Vitamin C.  I chose to peel all the apples first to get it over with, then go back and slice them.  The apples were kind of big, so I cut most of the wedges in half.

3.  Once your canner is finally boiling and the jars are heated, you can start the rest of the process.  Pour out your apples into a strainer.  Blanch the apples in a large pot of boiling water for 1 minute.  You'll probably have to work in batches.  You only want to cook them long enough so they are pliable and don't snap when they go into the jars.  Drain and set aside.

4.  In another large pot (or rinse out the same one) combine sugar, Clearjel, cinnamon, and nutmeg.  Because Clearjel is cornstarch, it gets a bit clumpy.  Once the big clumps are worked out, add cold water and apple juice.  Stir to combine.  Bring to a boil over medium-high heat, stirring constantly.  At some point, you're going to see a few jelly-like clumps, then more, then all of a sudden it's going to start bubbling and turn into a caramel-looking mess.  Stir in lemon juice, return to a boil, and keep stirring for one minute.  Remove from heat.

5.  Fold in apples until thoroughly coated in goo and warm.  Ladle filling into hot jars, leaving a very generous 1-inch headspace.  1 inch is the bottom of the thread rim.  I recommend filling at least half an inch below that, especially if using regular-mouth jars.  De-bubble with a tool or chopstick, and adjust headspace as necessary.  Wipe the rims very well with water, then again with vinegar.  Make sure all the goo is off.  Center lids, screw on bands finger-tight.

6.  Place jars in canner.  Return to a boil.  Process 25 minutes from when the boiling resumes.  Remove canner lid and wait 5 minutes before removing jars.  Cool, test seals, wash off any siphoned goo, and store in a cool place away from light.  Because of the Clearjel, do not freeze failed seals.  Refrigerate and use within a couple of weeks.

Makes 7 pints

Difficulty rating :)