For a time when I was young, we lived in a house with a cluster of antique apple trees at the very back of our property. Thanks to this easy abundance, apples were one of the very first things I learned to preserve. In those days, my job was to help gather the windfall apples that seemed mostly whole until they filled a paper grocery bag. My mom did the rest, but I always stood by and watched.
Later on, I’d help peel and core the apples (I absorbed a lot while watching). Both my sister and I would offer opinions about how much spice to add to the pot on the stove and when the sauce was all done, we’d sit down with cereal bowls full of warm, spicy applesauce. When the rest of the batch was entirely cool, I’d hold open plastic zip top bags while my mom spooned in the sauce for the freezer.
Later on, we added apple butter to our fall repertory, but never felt the need to venture beyond those two basics with our apples. Pie filling was most decidedly not on the agenda, mostly because pies happened just twice a year (Thanksgiving and Christmas) and so there was no need to be prepared for a spontaneous pie.
It’s only in the last couple of years that I’ve added pie filling to my personal canning routine and I’ve found it’s a nice preserve to have on the shelf. This time of year, a batch of apple pie filling is an easy way to put up several pounds of apples and it has a surprising number of uses beyond a basic pie.
It tastes good stirred into oatmeal. If you have one of these old stovetop pie makers, you can make yourself a toasted hand pie with two slices of bread and a little smear of butter (it’s an especially fun project with kids). And, if you live in a household with an avowed fruit pie hater, you can make yourself a teeny tiny free form crostata with leftover quiche crust and a pint of filling. Not that I’d know anything about that.
When making pie filling, there are just a few things to remember. The first is that you need to use Clear Jel, not cornstarch (and if you can’t find Clear Jel, it’s best to can your filling without thickener and add a little cornstarch slurry just before using it). The second is that no matter the size of jar you use, you need to leave a generous inch of headspace. Pie filling expands during processing and really loves to ooze out of the jars when they’re cooling. Proper headspace can help prevent that.
Third thing is that when you put the rings on your jars of pie filling, you tighten them just a little bit more firmly than you do for most other preserves. Often, you’ll hear me raving about how you don’t want to overtighten those rings but in this case, a little extra twist helps keep your product in the jars.
Finally, make sure to follow the instructions in the recipe and leave the jars in the canner for a full ten minutes after the processing time is up. Turn the heat off, slide the pot to a cooler burner, remove the lid and let the jars sit. This slower cooling processing will help prevent that dreaded loss of product. Really, the hardest part about making pie filling is keeping it in the jars once they’ve been processed.
Oh, and one more thing. Notice those air bubbles in the jars? Pie filling is thick and really likes to trap air pockets. Bubble your jars as well as you can, but don’t kill yourself over it.
For those of you who make pie filling, do you have any unconventional uses?
- 10 cups peeled and sliced apples
- 2 1/4 cup apple cider
- 2 cups water
- 6 tablespoons bottled lemon juice
- 1 1/2 cups sugar
- 3/4 cup Clear Jel
- 1 tablespoon cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- Prepare a boiling water bath canner and six pint jars. Put new lids in a small saucepan and bring to a gentle simmer.
- Bring a large pot of water to a boil and blanch the apple slices for 1 minute. Remove them from the pot and place them in a bowl of cold water with a splash of lemon juice in it.
- In another pot, combine the apple cider, water, and lemon juice. Set over high heat. While it heats, whisk together the sugar, Clear Jel, cinnamon, nutmeg, ginger, and cloves.
- Stream the sugar mixture into the water and juice, whisking well to incorporate without lumps. Bring a boil and cook, stirring constantly until it begins to thicken.
- Once the canning medium has thickened, fold in the apples and remove it from the heat. Fill the jars, leaving a generous inch of headspace. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 25 minutes.
- When time is up, turn the heat off, remove the lid, and slide the pot to a cooler burner. Let the jars sit in the water for an additional ten minutes. This will help minimize the pie filling from siphoning out of the jars.
- Once that time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.
Makes 6 pints or 3 quarts. Processing time is the same for both sizes of jars. Adjust processing time is for sea level. If you live at a higher elevation, please adjust accordingly.