Apple Pie Filling - A Water Bath Food Preservation Recipe (2024)

FAQs

How long do you water bath apples when canning? ›

Process pint and quart jars of filled apples in a boiling-water canner for 20 minutes (start timing when water returns to a boil).

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Adding a few tablespoons of thickener is absolutely necessary to keep your apple pie filling from turning into apple soup. Flour is most commonly used, although it does leave a slight cloud over the filling. Alternatives include cornstarch, quick-cooking tapioca, and apple jelly.

For canning, use Jonathan, Golden Delicious, Mclntosh, Braeburn, Crispin, York Imperial, or other apple varieties that are crisp and firm and will retain their shape and texture (Table 1). Wash jars.

Place lid on water bath canner and bring water to a rolling boil. Begin processing time. 8. Process in the boiling water for the time indicated in tested preserving recipe.

Apple Treatment Method: Citric Acid

You can buy citric acid online or in the canning equipment section of many supermarkets and big-box stores. Some food professionals recommend sprinkling citric acid on apples to prevent browning.

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

Corn starch lends a glossy thickness and adds sheen to the filling while flour adds opacity and some mouthfeel so that it has a sort-of creaminess. With all corn starch the filling reminds me too much of store-bought pies with that gloopy clear gel-like texture and with all flour it can get too lumpy and stodgy.

Cornstarch as Pie Filling Thickener

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.

You can peel the apples, or you can leave the skin on for a little extra texture. Either way, chop your apples into small pieces and place them into a boiling pot of water. Boil the apples in the pot until they start to soften. This should take no longer than 15 minutes.

How do you can apples in a hot water bath? ›

Place the canning rack into the water bath canner, set the jars upright in the canner, and add water to cover the jars. Bring the canner to a simmer (180˚F) for 10 minutes, and keep hot until you are ready to fill them. Follow the manufacturer's directions for preparing the lids.

If juice has cooled, heat to simmering. Pour into hot, sterile jars and process in a boiling water bath: 5 minutes for pints and quarts; 10 minutes for half gallons. To freeze - Cool juice, pack into moisture vapor-resistant containers.

Add ½ teaspoon of salt. Pack jars until there's about ½ inch to the top. No need to add water put on the canning lids and process in a boiling water bath. Canning time Pint jars 35 minutes, Quart jars 45 minutes.