This Apple Pie Filling — For Canning recipe is adapted from recipes contributed to us by Geneva Mock and Ashley Baugh.
Yield: two pint jars, which is enough for one 9″ pie. To make more than that, multiply all ingredients by the number of jars you intend to make. If you are making more than two pints, be sure you use a sauce pan large enough to hold all the apple slices and bring them to a boil.
Apple Pie Filling — For Canning — Ingredients
5 cups apple slices
½ cup up to ¾ cup sugar (could be a combination of white and brown sugars) or ¼ cup up to ½ cup honey (I used ¼ cup honey with Gravenstein apples, which gave a perfect sweetness.)
1 teaspoon Pomona’s Pectin powder
3 Tablespoons water (up to 1/2 cup if apples aren’t very juicy)
3 Tablespoons lemon juice
1 teaspoon calcium water
¼ teaspoon nutmeg
½ teaspoon cinnamon
Apple Pie Filling — For Canning — Directions
1. Prepare 5 cups of apple slices. Set aside.
2. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
3. Measure apple slices, water, lemon juice, calcium water, and spices into a saucepan. Bring to a boil and boil gently for several minutes until apple slices are thoroughly heated.
4. Add pectin-sweetener mixture, stirring gently for 1 to 2 minutes to dissolve pectin while the mixture comes back up to a boil. Once the mixture returns to a full boil, remove it from the heat.
5. Funnel into clean, hot pint jars, leaving 1” of headspace. Wipe the rims, put on hot lids, tighten the rings to finger-tip tight, place in boiling water-bath canner, and boil for 15 minutes at sea level. Add 1 minute more for every 1,000 feet above sea level. Remove jars from canner and set on counter to cool. When completely cool, check seals; lids should be sucked down. Use within 1 year.
Important Note About Processing Time: The USDA and the National Center for Home Food Preservation have not yet established a safe processing time for quart jars of pie filling made with pectin. That is why we say to can this pie filling in pint jars.
For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.
Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.