Apple Pie Filling to Can

This recipe came from “Mennonite Country Style Recipes” cookbook by Esther Shank, my aunt. It is on page 615 and was submitted by Barbara Bowman. Jill has been using this recipe and really likes it.

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Apple Pie Filling to Can
Use any good cooking apple for canning. Bowman likes the Stayman or Grimes Golden. We like the Ginger Gold.
Servings
Quarts
Ingredients
Sauce: Combine in large saucepan. Cooked until thickened, stirring constantly. Remove from heat.
Add:
Apples
Servings
Quarts
Ingredients
Sauce: Combine in large saucepan. Cooked until thickened, stirring constantly. Remove from heat.
Add:
Apples
Instructions
  1. Fill jars with raw apples, adding layers of syrup as you fill, otherwise there will be too many air pockets. Leave 1 inch headspace. If jars are too full, syrup will spew out during processing! Tighten lids and process.
  2. The recipes says hot water bath the jars for 25 mins. We pressure canned at 5# pressure for 8 mins.

1 Comment »

  1. Ellen Shetler Said:

    I thought this recipe looked familiar!😊 I think I need to do some of this!!! Just finished doing peach pie filling…so yummy❣️


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