What about those labels? Use firm, crisp apples. Peel the apples, cut each in half from top to bottom, remove the cores with a melon baller, and trim the ends with a paring knife. Thanks… I was wondering… I will check out some of those places I have around me! Yes it is a must have pantry staple. Freezer Instructions: Alternately this recipe can be placed in freezer bags and frozen for several months. I’m now on the hunt for apples:) What I had in mind was making topping for some homemade funnel cakes. My goal is to make this for a soldier over seas (so it obviously will not be refrigerated or frozen) but it takes up to two weeks to get packages and I don’t want their favorite dessert to be spoiled when it gets there. Sandy. We ate it in pie and on top of pumpkin pancakes. No chance of getting the gel here. I have a question though, what is the difference between Clear Jel and Instant Clear Jel? First, you’ll need to learn to create the perfect flaky pie crust. I just came across this website, in search of the ‘perfect’ canned apple pie recipe- there are so many out there- but I think I will try this one first. I just made another batch and it turned out just fine, Thank you. Found ClearJel in King Arthur Flour online. Also, love your sweet Apple Pie Filling label. Thanks so much! I ordered it and 2 days later it was here. Drain, but keep heated fruit in a covered bowl or pot. If anyone is having problems finding Clearjel or Ultra jel in your area, then check with candy/cake decorating supply companies. Ultra Gel is just a modified corn starch that’s safe and effective for use in canning (as well as tons of other things). It was last updated in 2007 and has been reviewed within the last 2 years so should be up-to-date: http://msucares.com/pubs/publications/p1537.pdf This year I’m going to try peach, too. =^), I am with you! I am so looking forward to fall also, and I can’t wait to try this. Other then using less clear gel. It has really piqued my interest in canning and I’m excited to try this! If you’re using Clear Gel, Ultra Gel or Thick Gel then you can reduce your sugar or change it over to products like stevia, Splenda or agave without losing the quality of your product or risking getting sick. This site uses Akismet to reduce spam. For the uncanned, corn starch-thickened recipe we used before (can't remember where we found it): 4 cups apple slices 2 teaspoons lemon juice 2 cups water 1 cup brown sugar 0.5 teaspoon cinnamon 0.25 teaspoon salt 0.125 teaspoon nutmeg 0.25 cup corn starch Slice apples, mix with lemon juice, set aside. Use a funnel to ladle the hot mixture into your clean jars, Make sure you get every last drop of the ooey gooey syrup. It was delicious and really added some depth to the flavor of the dish. Just finished 93 quarts of this pie filling and it is delicious!! Choose your apples. I tried this once. As you can see from the pictures it’s just a nice syrup, not globby at all. My question is “At what point would I put the filling into the freezer bag?” I would hate for it to be so hot it burns the bag. hint, hint, hint. We purchase this farm and have LOTS & LOTS of apple trees and now I will make Apple pie filling my hubby will be so proud!! Melie, definitely call your local extension office; they’re seriously amazing and they have answers for *everything*. You can also put the pies together, with the crust, and freeze them like that so it is ready to bake when you want it. If I wanted to store the filling in the freezer to then place in the pie pans a week or so later.. Do I need lemon or thickener? How ironic! Cook on low to medium heat – to prevent scorching. Do I still need the thickener, or can it be tasty and a good consistency without, if I’m eating it right then? It’s both to prevent browning and also to add acidity for canning. “Canning apple pie filling using tapioca or cornstarch as the thickener (outdated method.) What a small world! It can also give filling a starchy taste. Simply omit it from the recipe below and instead add 3 tablespoons of cornstarch or flour to 1 jar of pie filling right before you assemble the pie for baking. 2 1/2 cups cold water It’s fun to have on hand for quick desserts like apple pie, apple crisp, apple turnovers, and it’s great on waffles, pancakes and ice cream too. Fold in drained apple slices immediately and fill A bit of flour goes a long way in lieu of cornstarch. Hi. You can look up your local office number here: Aww, Sara! Cover with plastic wrap and nuke for 3-5 minutes on high. This type of process works really well to make cherry pie filling and peach pie filling as well. A little goes a long way because it has … How long will they keep like this and can I still freeze them like this? I love fall also! It didn’t work so well. I will more then likely go with the freezer version, I live overseas and trying to find all the “tools” needed would be difficult. What a great post! Now for the sweet, sticky, full-of-fall deliciousness. Sure. An apple corer/slicer will make quick work of this process. Good question Erin! Myself I was going to do a layer of apples, then a layer of caramel and so forth. What Are The Best Apples For Apple Pie Filling? and she explained that the only products that have been verified after testing are Ultra Gel and Thick Gel. Stir and cook on medium high heat until mixture thickens and begins to bubble. Thanks for sharing! Enjoy! Of course shipping was more than the product cost, but when you live in the stix and you can’t get it locally that is what you have to deal with. (If you leave on the peels – it saves you work & gives the sauce a nice color.) I’m brand new to pies…. Make it on the stove top or in your Instant Pot, either way the soft apples covered in the thick brown sugar and cinnamon filling … Just read about this delicious idea the other day and then made a trip to Shipshewana in IN and visited Das Essenhaus (infamous restaurant there). Your pie filling will be runny—a food quality issue. Cornstarch makes for a shiny, glossy filling. Melt butter over medium heat in a skillet. That being said, I can’t eat what I’ve canned if I don’t change it. I’m lost! I looked everywhere that carried jars and supplies, and at a few places that didn’t). They are a Utah based company, but deliver to Nevada, Arizona, Wyoming, Colorado and Idaho. Thanks, Elaine, I bought mine at Karcher Ranch Market. Preheat oven to 400°F. I found Ultra Gel in several local canning supply stores, so if you find a well stocked location you should be able to easily find it. I have found that it works best to remove some of the juice from the filling, stir the cornstarch or flour into the juice until smooth, and then add back to the pie filling. I’ve been using corn starch in my apple pie filling for 20 years now and I have never had a problem. I wonder if it is the fact that my kids couldn’t keep their grubby little paws holding spoons digging in and ‘testing’ it. Experiment with different thickeners. Never. After that – scoop them out & drain for a minute or two, then place them in a big heavy kettle and add a scant amount of liquid -(apple cider) – to prevent scorching – (also could use water). How do you store these…fridge or shelf? Yumm, I hope I can get my hands on some apples this year, but I am looking for canning ideas for pears. I once learned that apples have the most natural pectin than any other fruit. The taste of homemade pie filling is amazing, you can control the spice levels of the salt, cinnamon, and nutmeg if you like more/less/none. Spoon the apple pie filling into jars or a large bowl and place in the refrigerator to continue cooling. 5 1/2 cups granulated sugar Any chance we can get a JPEG for printing?? We’re not pig fans of pie at my house, but we love dump cake and use lots of pie filling! A quart jar should be enough to fill one standard pie. I can smell it already. Hope that helps! If you’re doing a lot of canning there’s a 5 pound box and a 6 pound case which have discounts and ships fairly cheaply too. Thanks for your dedication, I’ll be looking for your cookbook at Barnes and Nobel soon! This homemade apple pie filling calls for simple, all natural ingredients. WOOHOO! I linked to you from I’m lovin’ it Friday. Thanks for canning week. Cash & Carry in Boise (just off the connector at River St.) has the Clear Gel. Keep in mind also that if you do quart jars you’ll need a pretty tall pot (tall enough that you can get water 1″ above the top of the jars. Why is this risky? Problem the second is that glass tops typically rotate through heating cycles in the way they heat. cinnamon, liquid stevia, unsweetened apple juice, clearjel, cold water and 5 more. Be cautious with this. A friend and I made a batch yesterday–and after the water bath my jars have many bubbles in them– I had used my tool to clear the bubbles out before the water bath. I have a random question that I would love to get answered. Again, thanks so much for these posts; I’m really looking forward to giving this a go. 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