If you have an overabundance of apples this fall, you have to try this recipe for Amish canned apple pie filling. As a result of its ease of preparation, a pressure canner is unnecessary. Using this method is the best way to enjoy your apple harvest throughout the year. Even if you've never canned anything before, putting this pie filling in a jar is a fairly straightforward procedure. If you've never canned before, you can feel overwhelmed by the process. In our view, this is the best way to get started canning since all you need is your largest pot and not a pressure canner. Any apple will suffice, so use whatever you have on hand, but if you have a choice, these are the varieties that will provide the best results: Pick out some apples that haven't gone bad yet. Since apples picked right from the tree have the best texture and crispiest bite, this is the trait you should prioritize while shopping for apples. You risk getting something closer to applesauce if you don't can your apple pie filling in the fall when apples are at their freshest. Eat sour apples. 
The Amish canned apple pie filling recipe calls for sugar, so it's important to choose a tart apple type to balance out the sweetness. Some of our favorite apple kinds are the Granny Smith, Pink Lady, Braeburn, and Cortland. Put different kinds of apples together. You should try utilizing different varieties of apples whenever possible when creating a batch of canned pie filling. Possessing a broad range of flavors, sweetness levels, and textures can help you get better results. We recommend a mix of Granny Smith and Fuji apples, but feel free to play around with other varieties to discover your favorite! Tips for making a delicious apple pie using Amish canned filling The apple slices should be quite thick. Keep the apple slices between 0.5 and 0.7 inches thick to avoid overcooking and mushiness. Jam them up with as many apples as you can fit in each jar. Use a wooden spoon, and if a few apple slices break off, that's OK. Each jar should contain as many apples as possible without leaving too much space, so pack them in as firmly as you can. A few drops of yellow food coloring may be added to a pot of thickened filling after it has attained the required consistency if the color of the filling is really important to you. Once the jars have cooled fully, tap the top of the lid to make sure it is shut. They need to make a clear, high-pitched sound when tapped. If the jar makes a hollow, lower-pitched sound, it should be processed again with a new lid, or it may be refrigerated and used over the following week. Water baths are often used in the canning process. You may use the dishwasher to clean both the jar and its lid. When not in use, the dishwasher door should be closed to keep the warm air inside and preserve the contents of any jars placed within. Put the new lids in a small saucepan, cover them with water, and bring them to a simmer (you must use new lids every time you perform canning; bands may be reused if they are in perfect condition) (180 degrees Fahrenheit). 
When canning, always use a fresh lid. The lids need to be heated in a simmering water bath for ten minutes to "activate" the sealing material that aids in forming a vacuum seal. The lids should be stored in a pot of gently simmering water until they are needed. (Avoid bringing the lids to a boil; simmering them in water at a temperature higher than 180 degrees Fahrenheit may undermine their ability to seal properly.) Jars should be heated and then filled with apples and filling. Make sure a good seal is made by wiping the rim clean. Finally, secure the bands and lids onto the jars. Keep tightening the bands until you feel some resistance. Care must be taken not to overtighten. Half of the space in a large Dutch oven or canner that has been over-tightened should be filled with water. Bring the temperature up to a slow boil. Carefully drop the filled jars into the simmering water one by one. Observe the water level to gauge its depth. Water should be at least one to two inches deep to cover the jars; if it isn't, boil some more. Once boiling, cover the canner and let it sit at that temperature for 20 minutes. After 12 to 24 hours, remove the jars from the oven and set them on a towel to cool. Every sealed jar may be checked by applying pressure to its lid's center and seeing whether it pops back up. To use at a later time, make apple pie filling and store it in canning jars. If you want to keep your apple harvest, you need to do so. Canned apple pie filling allows you to make delicious apple desserts with homemade pie filling at any time of the year. Apple pies are one of our favorite desserts. The version made using fresh, crisp apples is our favorite. If you want to wow your guests with a homemade apple pie but don't have the time to make one from scratch, this filling is a must-have. Making a pie is as simple as whipping up a quick crust, opening a jar of filling, putting it in, and popping it in the oven. Easy sweet treat right this minute! When cooked and served with ice cream or added to other sweets like cobblers and crisps, apple pie filling is just as tasty as when eaten straight from the pie pan. 
And here's a little secret: after being scooped out and eaten directly from the jar with a spoon, this pie filling tastes delicious! One of our favorite things to do is preserve food by canning and storing it. We have quite a few apple trees, and although we do like eating them fresh, we also enjoy canning them so we can have access to apples year-round. We love using apples to create apple butter, apple sauce, and this canned apple pie filling. This canned apple pie filling is wonderful and can be prepared with practically any kind of hard apple. You need to find an apple that retains its shape when baked. You can't go wrong with any of these top-notch apple varieties: Granny Smith, Braeburn, Honey Crisp, Macintosh, or Gravenstein. Our apple trees are mostly rather old, with many having been planted more than 30 years ago. It's unclear what kind these are, but biting into one reveals a delightful sharpness. To prepare the apples for slicing, we peeled, cored, and sliced them with an apple peeler. Don't worry about not having one at all! A little paring knife is all that's needed. Using an apple peeler will speed up the process of canning this filling. With this tool, you can peel, core, and slice apples with ease. As soon as we've peeled all of the apples, we split the stack in half vertically. Half-moon slices may be easily inserted into the jars. You needn't worry if some of your apples start to turn brown. Put the ingredients in a large bowl and cover them with water to stop the food from discoloring. After being mixed with the chicken mixture, the nutmeg and cinnamon will give the sliced apples a golden color. The modified maize starch known as Clear Jel has been developed for use in both industrial baking and home canning. The United States Department of Agriculture recognizes it as a safe thickener for home-canned pie fillings. Clear Jel is a great option for canning and then used in baking a dessert afterward since it is resistant to heat and can be reheated numerous times. Clear Jel could be available at certain grocery stores and specialty stores that sell food in bulk. If you prefer, you can also order it online and have it sent directly to your home. 
You should stay away from fast Clear Jel. Unlike regular Clear Jel, it exhibits radically different behavior (the kind you cook with). It's important to wash and sanitize canning jars before using them (sterilize jars in a dishwasher or by pouring boiling water into clean jars). Go for the best fruit you can find (you can cut off any small bruised areas). The recommended headspace for a jar is 1" of space at the top. Any trapped air may be released by gently tapping the full jar on a flat surface. Always clean the jar rims before screwing on the lids. Give the process of tightening the ring a good jolt of energy. USDA suggests boiling in a water bath for 25 minutes (adjust according to your altitude). After the prescribed time has elapsed, remove the jars from the boiling water and let them sit for five minutes before turning off the heat. This helps keep the contents of the jar contained when the jar is brought down to room temperature. Insight from Ashley of the self-reliance blog Practical Self-Reliance. Keep the rings on the jars for at least 12 hours after they have cooled down before attempting to remove them. Clean the jars well to remove any sticky residue. Any rings should be taken off before washing. Check that the containers' lids are secure and shake them vigorously. Jars should be dated and labeled. Any uncapped jars should be used as soon as possible. Cans may be kept for up to 18 months if kept in a cool, dark place. These tinned apples have a shelf life of up to 18 months if they are stored in a cool, dark place. Before opening a jar containing canned food, it is always a good idea to give the jar a quick once over. Keep a watch out for any unusual behavior; foaming, bubbling, or leaking are all signs that the contents have gone bad. Also, double-check that the lid is securely fastened. In the event of mold or discoloration, the contents should be discarded. Toss whatever you have doubts about. 
If you're unsure about a product, don't put your mouth to the test. If a jar doesn't seal correctly, you may either store it in the fridge or eat the contents within a week, or you can remove the lid and wipe the rim. Cover again before putting in a water bath for the second round of sterilization. The height-dependent minimum boiling point of water. As altitude increases, so does the temperature at which water boils. The time it takes to process your food will increase by as much as it takes to make up for the lower boil temperature. Our company has spent many years satisfying the needs of domestic consumers with its high-quality wares, and it has recently taken a major stride toward the international market to meet the needs of consumers everywhere. As a result, we understand what makes our customers happy and consistently strive to improve the quality of our products and services. Making our high-quality products accessible to buyers all around the globe is our top priority. It is important to note that the demand for our products in Asian and European countries has increased consistently over the last several years. Please complete the online form so that one of our sales associates may get in contact with you as soon as possible. You may ask questions of our sales representatives and get additional information this way.
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