How Do You Can Apples for Pies?

How Do You Can Apples for Pies?

To can apples to use in pies, core, peel and slice the apples to the preferred thickness. Next, make a thickener or syrup and then fill quart-sized jars with the sliced apples and syrup, leaving about 1/2 inch of head space. Seal the jars and place in a water bath.

To make 7 quarts of canned apple pie filling, peel, core and slice 6 pounds of apples. Pack the sliced apples into sterilized quart jars, leaving extra space at the top. Next, in a large pan, combine 4 1/2 cups of white sugar, 1 cup of cornstarch, 2 teaspoons of ground cinnamon and 1/4 teaspoon of nutmeg. Once the ingredients have fully combined, add 2 teaspoons of salt and 10 cups of water and bring to a boil. Cook until the mixture is thick and bubbly.

Remove the syrup from heat and add 3 tablespoons of lemon juice and 2 drops of yellow food coloring. Fill each jar with the syrup, still leaving the head space, and use a knife to get rid of any bubbles. Clean the rim of each jar and put the lids and rings onto the jars. Carefully place each jar into a water bath canner for 20 minutes.

To use a water bath canner, fill the pot with enough water to submerge each jar and have about 2 inches extra above each jar. After placing the jars in the water bath canner, cover and bring the water to a boil. Once the water is boiling, start the timer.