Michigan State University Extension
Preserving Food Safely - 01600842
10/13/97
GUIDE 2:18-19 APPLE PIE FILLING
Quantities of Ingredients Needed
For 1 Quart 7 Quarts
Blanched, sliced fresh apples 3-1/2 cups 6 quarts Granulated sugar 3/4cup + 2 tbsp 5-1/2cups Clear Jel 1/4 cup 1-1/2cups Cinnamon 1/2 tsp 1 tbsp Cold water 1/2 cup 2-1/2cups Apple juice 3/4 cup 5 cups Bottled lemon juice 2 tbsp 3/4 cup Nutmeg (optional) 1/8 tsp 1 tsp Yellow food coloring (optional) 1 drop 7 drops
QUALITY: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of slices.
YIELD: 1 quart or 7 quarts
PROCEDURE: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning (see ascorbic acid). For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel, and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately.
Recommended process time for APPLE PIE FILLING
in a boiling-water canner
Process Time at Altitudes of
Style Jar 0- 1,001- 3,001- Above
of Pack Size 1,000ft 3,000ft 6,000ft 6,000 ft
Hot Pints 25 min 30 35 40
or Quarts