All the apple trees in the orchard bend with the weight of apples hanging from their limbs begging for someone to come along and lighten their load. Apple picking is big in Wisconsin. The winter's bring enough cold to give the trees ample time to rest. Here is Tennessee, we just can't produce the quality of apples that you can produce in cooler climates. I have seen some apples, but they just look sad. We will try our hand at apple growing in Tennessee. Maybe we can do more research and find a trick that will allow us to also produce some great apples on our homestead!
We actually canned the pie filling the same day that we canned the apple sauce. I will share the steps to canning apple pie filling...
Step 1 Cut the apples in half and then in quarters...
Make sure you have about 4 gallons of apple slices for this recipe!
In a separate bowl add dry ingredients...
- 7 cups sugar
- 2 cups corn starch or clear jell
- 6 teaspoons cinnamon
- 3 teaspoons salt
- 4 teaspoons of lemon juice or 6 drops of lemon essential oil
Whisk together and add to your boiling water as you stir. Stir until thickened. If not thick, add in a bit more cornstarch that is mixed with a little water to dissolve it. Should be nice and think like pie filling.
- Put apple pie filling into quart sized jars about 3/4 way to the top. Do not overfill, the contents will expand as they are cooking and you will bust out the top of the jar.
- Add your lids and rings.
- Add enough water to cover the jars by an inch or so. Some jars could float because of the extra air in the top of the jars. This is normal.
- Cover and wait for the water to boil. Once it is boiling, set the timer for about 30 minutes.
Watch my video tutorial below...