Are you craving the comforting taste of homemade apple pie all year round? This Amish Canned Apple Pie Filling Recipe allows you to capture the essence of autumn and enjoy it anytime! It’s a simple, traditional method for preserving the delicious flavor of apples, ensuring you’re always ready to bake a delectable pie, crisp, or crumble. So, if you’re asking, “Can I enjoy apple pie year-round?” The answer is a resounding YES, with this recipe!
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What is Amish Canned Apple Pie Filling?
Amish Canned Apple Pie Filling is a time-honored method of preserving the sweet and tart flavor of fresh apples for future use. It involves cooking apples with sugar, spices, and a thickening agent, then sealing them in sterilized jars using a water bath canning process.
This method, passed down through generations in Amish communities, ensures the filling remains safe and delicious for months, even years, without refrigeration until opened. The result is a ready-to-use filling that simplifies baking pies and other apple desserts. It’s a staple in Amish pantries, reflecting their resourceful approach to food preservation and their love for homemade goodness. It also means saving money compared to buying premade store bought fillings.
Key Ingredients for Amish Canned Apple Pie Filling:
8 pounds Apples: Use a mix of varieties like Granny Smith (for tartness), Honeycrisp (for sweetness), and Gala (for texture). Peel, core, and slice 1/4 inch thick.
6 cups Granulated Sugar: Provides sweetness and helps in the preservation process. Adjust to your personal preference based on the tartness of the apples.
1 cup Clear Jel or Modified Cornstarch: Clear Jel is preferred for canning as it doesn’t break down during the high heat of the canning process. If using modified cornstarch, use a slightly larger amount (about 1 1/4 cups) for similar thickening.
6 cups Water: Used to create the syrup base for the filling.
1 cup Bottled Lemon Juice (100% juice): Essential for safety as it increases the acidity of the filling, preventing botulism. Do not substitute with fresh lemon juice, as the acidity levels may vary.
4 teaspoons Ground Cinnamon: Adds warmth and classic apple pie flavor.
2 teaspoons Ground Nutmeg: Complements the cinnamon and enhances the overall spice profile.
1 teaspoon Ground Allspice: This is optional, but adds a layer of complexity.
How to Make Amish Canned Apple Pie Filling:
This recipe offers a straightforward approach to capturing the classic apple pie flavor. The process is simple, delicious, and satisfying. You’ll love how easy it is to prepare and how wonderful it tastes. With just a few basic steps, you’ll have jars of delicious apple pie filling to enjoy at any time of year. You should allow approximately 60 minutes for preparation and cooking.
Step-by-Step Instructions:
Prepare Jars and Canning Equipment: Wash canning jars (preferably 7-8 pint-sized jars) in hot, soapy water. Rinse well. Sterilize the jars by placing them in a boiling water canner filled with enough water to cover them by 1-2 inches. Bring to a boil and boil for 10 minutes. Keep jars hot until ready to fill. Also, prepare the lids according to the manufacturer’s instructions (usually simmering them in hot water).
Prepare Apples: Wash, peel, core, and slice the apples into approximately 1/4-inch thick slices. Place the sliced apples in a large bowl and toss with the bottled lemon juice to prevent browning.
Make the Syrup: In a large, heavy-bottomed pot, combine the water, sugar, Clear Jel (or modified cornstarch), cinnamon, nutmeg, and allspice (if using). Whisk well to ensure there are no lumps.
Cook the Syrup: Bring the mixture to a boil over medium heat, stirring constantly to prevent scorching. Once boiling, cook for 1 minute, stirring continuously, until the syrup thickens slightly and becomes clear.
Add Apples to the Syrup: Gently fold the sliced apples into the thickened syrup, ensuring they are evenly coated.
Cook the Apple Mixture: Return the mixture to a gentle boil, stirring frequently to prevent sticking. Cook for about 5-7 minutes or until the apples are heated through but still slightly firm. Do not overcook, as the apples will soften further during the canning process.
Fill the Jars: Using a ladle and a canning funnel, carefully fill the hot, sterilized jars with the hot apple pie filling, leaving 1-inch of headspace (the empty space between the top of the filling and the jar rim). Remove any air bubbles by gently tapping the jar on the counter or using a non-metallic spatula.
Wipe Rims and Add Lids and Rings: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the sterilized lids on top of each jar, and then screw on the canning rings fingertip-tight.
Process in a Boiling Water Canner: Carefully lower the filled jars into the boiling water canner, ensuring there is at least 1 inch of water covering the tops of the jars. Bring the water to a rolling boil and process the jars according to the following times:
- Pints: 25 minutes
- Quarts: 30 minutes
Adjust processing time for altitude. Add 5 minutes for 1,001-3,000 feet elevation.; add 10 minutes for 3,001-6,000 feet elevation; add 15 minutes for 6,001-8,000 feet elevation; add 20 minutes for 8,001-10,000 feet elevation. Add 25 minutes for elevations over 10,000 feet.
Cool and Check Seals: After processing, turn off the heat and carefully remove the jars from the canner using a jar lifter. Place them on a towel-lined surface, allowing for space between the jars, and let them cool completely for 12-24 hours. As the jars cool, you should hear a “popping” sound as the lids seal. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex up and down, it’s sealed properly. If a lid flexes, it hasn’t sealed and should be reprocessed with a new lid within 24 hours, refrigerated for immediate use, or frozen.
Store: Remove the rings from the sealed jars (this prevents moisture from accumulating and causing rust) and store the jars in a cool, dark place for up to a year.
Why You’ll Love This Amish Canned Apple Pie Filling:
This Amish Canned Apple Pie Filling is a game-changer for anyone who loves homemade apple desserts. The highlight is the convenience of having ready-to-use apple pie filling on hand whenever the craving strikes. No more peeling and slicing apples every time; just open a jar and you’re ready to bake.
Making your own canning apple pie filling at home is also a huge cost-saver compared to buying store-bought canned fillings, which can be both expensive and loaded with preservatives. Finally, the combination of cinnamon, nutmeg, and allspice gives this amish apple pie filling a wonderfully warm and comforting flavor. Feel free to experiment with these spices to put your own personal twist on it.
Top Tips for Perfecting Amish Canned Apple Pie Filling:
- Apple Variety Matters: Use a mix of apple varieties such as Granny Smith, Honeycrisp, and Gala for a balance of tartness, sweetness, and texture.
- Don’t Overcook the Apples: Cook the apples until heated through but slightly firm, as they will soften during the canning process. Overcooked apples will result in a mushy filling.
- Use Fresh Spices: Freshly ground spices will provide the best flavor. If using pre-ground spices, make sure they are fresh (less than 6 months old).
- Ensure Proper Headspace: Leaving the correct headspace (1 inch) is crucial for proper sealing. Too much headspace can cause the jars not to seal properly, while too little can cause the filling to bubble out during processing.
- Altitude Adjustments: Adjust processing times for your altitude to ensure safe canning. Adding 5 minutes for 1,001-3,000 feet elevation; add 10 minutes for 3,001-6,000 feet elevation; add 15 minutes for 6,001-8,000 feet elevation; add 20 minutes for 8,001-10,000 feet elevation. Add 25 minutes for elevations over 10,000 feet.
- Check Seals Thoroughly: After cooling, check the seals by pressing down on the center of each lid. If the lid flexes, the jar didn’t seal, and the filling should be reprocessed with a new lid within 24 hours, refrigerated for immediate use, or frozen.
- Storage Matters: Store sealed jars in a cool, dark place for up to a year. Avoid storing them in areas with temperature fluctuations, as this can affect the quality of the filling.
5 Facts about Apple Pie Filling:
- Historical Roots: Apple pie filling recipes have evolved over centuries, with variations found in many cultures.
- Versatile Ingredient: Beyond pies, this filling can enhance crisps, cobblers, and even breakfast dishes like oatmeal and yogurt.
- Cost-Effective: Making homemade apple pie filling is generally more economical compared to purchasing store-bought versions.
- Seasonal Preservation: Canning apple pie filling is a traditional way to preserve the autumn harvest for year-round enjoyment.
- Ingredient Adaptability: You can customize the recipe based on personal preferences by adjusting the apples, spices, and levels of sweetness.
Storing and Reheating Tips:
- Storing: Once processed and sealed, Amish Canned Apple Pie Filling can be stored in a cool, dark place for up to one year. Make sure your jars properly sealed before storing. Remove the rings from the sealed jars (after you’ve confirmed the lids are sealed) to keep moisture from accumulating and causing rust. After opening, refrigerate the filling in an airtight container and use it within 7-10 days.
- Reheating: To reheat, simply transfer the desired amount of filling to a saucepan and heat over medium heat, stirring occasionally, until warmed through. You can also microwave the filling in a microwave-safe dish for 1-2 minutes, stirring occasionally.
- Freezing Unprocessed Filing: If you have extra filling that you don’t want to can or use immediately, you can freeze it. Let the filling cool completely, then transfer it to freezer-safe containers or bags, leaving some headspace (as it will expand while freezing). Label and freeze for up to 3-6 months. Thaw in the refrigerator overnight before using.
Final Thoughts:
This Amish Canned Apple Pie Filling Recipe is more than just a recipe; it’s a connection to tradition, a celebration of homemade goodness, and a way to savor the taste of autumn all year round. By following these simple steps and tips, you can create jars of delicious, ready-to-use apple pie filling that will elevate your baking and bring joy to your kitchen. So, gather your apples, sharpen your knives, and get ready to experience the magic of this timeless recipe.
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Amish Canned Apple Pie Filling Recipe FAQs:
- Can I use different types of apples?
- Yes, feel free to experiment with different apple varieties to find your favorite flavor combination. A mix of tart and sweet apples is generally recommended.
- Can I reduce the amount of sugar?
- You can reduce the sugar, but keep in mind that sugar helps in the preservation process. Reduce it gradually and taste as you go to adjust to your preference and adjust acid with bottled lemon juice.
- Can I use fresh lemon juice instead of bottled?
- We strongly recommend using bottled lemon juice, as it has a standardized acidity level, which is important for safe canning. Fresh lemon juice acidity can vary and may not provide adequate preservation.
- What if my jars didn’t seal?
If a jar doesn’t seal, you have a few options:
- Reprocess: Replace the lid with a new, sterilized lid and process the jar again within 24 hours.
- Refrigerate: Store the filling in the refrigerator and use it within 1 week.
- Freeze: Freeze the filling in a freezer-safe container for up to 3-6 months.
- How long does the canned filling last?
- When stored properly in a cool, dark place, Amish Canned Apple Pie Filling can last for up to one year. Once opened, refrigerate and use within 7-10 days.