canning apples

FarmerDenise

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I think keljonma posted a recipe for canning apple pie filling. I didn't add any thickener to mine. I figured I could add it at the time of baking. I haven't used my canned apples for pie yet though.
 

ORChick

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I made apple pie filling way back when I started canning. It seemed like an odd thing to can (to me) but I had apples, and I had a recipe. I don't remember using any thickener. What I do remember is that, when done, I had a number of jars of apple slices, all spiced and ready for pie ... but, when it came down to it, I don't make apple pie often, and really prefer using fresh apples anyway :rolleyes:. I haven't done it since. I can apples as applesauce, as it is more useful to me than slices. I do dry a lot of apples though, and if I want to bake something with slices (and don't have fresh) I use them. I think that if I were to try canning apple slices again I would do them plain (unspiced) in a light syrup. But that is just me, and the way I cook/bake. I realize that having them all ready for pie might be very handy for others.
 

old fashioned

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It's been several years since I've canned apple pie filling, but when I did I just mixed the apples with sugar & spices as if I were making a pie, but in mass quantity & heated it up in a pot, put it in quart jars & w/b for about 20 minutes or so. I never did use clear-jel. I wouldn't think you'd need to pressure can it if you are using tart apples & plenty of sugar....but that's just me so :hu

When I used my filling for pie after it was baked the filling did turn out more like applesauce pie...not so many chunks & that's why I stopped canning it & usually now use fresh apples instead....but again, that's just me :)
 

k15n1

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You can pack them in syrup or water. Doesn't matter because they'll be cooked in the pie eventually. You can use cider, but it's basically just going to be a cloudy concentrated apple juice. You could also start with frozen apple juice concentrate, if you're feeling lazy or want it to be nice and clear.

I don't like the idea of using thickeners in anything that's canned...viscosity and all that. You can always add sugar and flour (or whatever) when you make the pie.
 
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