The fall season brings lots of apples. Apple season is so much fun and there are many things you can make to preserve them for the winter months. Apple Pie Filling is a favorite for my family. We not only use it for apple pie but also for apple crisp, pancake topping, and cheese cake topping. It simply divine! I recommend using Cortland apples for this recipe. It’s simply my opinion but you can use a different kind if you wish. Prepare your jars ahead of time by sanitizing them in a dish washer or in boiling water.
” Apple Pie Filling”
Peel, core and cut the apples to the desired size and place in cold water until you are ready to use them. Set aside. This is to help keep the apples from turning brown.
Mix the following in a large pot.
6 Cups Water
7 Cups Sugar (or less if you desire it to not be as sweet.)
1-1/2 Cups Clear Gel (Do not use instant Clear Gel) or Perma-Flo
2 Tblsp. Cinnamon
Stir frequently while bringing to a boil. Once it is thick, stir and take it off the heat and set aside.
Drain the apples and add them to the pot. Stir the apples in.
Fill the jars but not too full. Only about 3/4th full. If you fill too full, most likely the filling will ooze out after you take it out of the hot canner after processing.
Wipe the top of the jar. Place the lid and ring on tightly.
Place the jars in the canner with the lid. Bring to a boil and process it for 30 minutes. Start the 30 minutes after the water comes to a rolling boil.