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1
Peel and slice or cube the apples.
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2
I have always sliced them thinly.
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3
The main thing is to get them uniform in size so they cook at the same rate.
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(You may also safely leave the peels on, I have just not tried this myself.
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5
).
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6
Place the apples and all the other ingredients except the water into the pan and let it stand and release the juice from the apples.
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7
If making a double batch, prepare the second batch while the other one is standing -- I have been combining them into a 13qt stock pot and cooking them at the same time.
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8
I do struggle with even cooking though so you may want to use two pots and cook them separately.
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9
Prepare your canning jars, lids, rings and canning kettle (canner).
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10
This can be made with either pints or quarts.
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11
One recipe will make 5 pints (2.5 quarts) Keep jars and lids warm.
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12
Add the water to the apples and cook them over medium-high heat, stirring occasionally to maintain even cooking.
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13
The goal is to stop when they have softened enough to be flexible but not all the way cooked.
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14
Ladle the filling into the jars, leaving a 1/2 inch (1 cm) headspace.
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15
Spend some time releasing the bubbles because it is hard to get the air out!
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16
My latest technique is to use a chop stick to do this.
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17
Wipe the jar rims clean then seal the jars with your warm lids and screwing on the bands to finger-tip tightness.
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18
(Just tighten until snug -- don't use all your strength.
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19
).
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20
Process in a water-bath canner for 20 minutes from the point of a rolling boil.
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21
This time is set for sea level up to 1000 feet.
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If you live in a higher altitude, please do your research and adjust accordingly.
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When the time has expired, turn off the heat and allow the canner to cool for a few minutes before removing the jars.
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24
This will reduce the amount of siphoning which is when juice oozes from the jars.
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25
It is still OK if juice oozes -- the jars often still seal.
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26
You should make it a practice to always remove the rings and wash the outside of your jars before storing them.
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27
If you give the filling as a gift, you can add a ring to it before giving it away.
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28
Allow the hot jars to cool on a towel for up to 24 hours.
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29
If the jars are completely cool and have sealed, you don't have to wait that long to clean and store them.
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30
If after 24 hours, a jar still has not sealed (lid still juggles up and down when pressed), it is not bad -- but not safe to keep on the shelf.
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31
Store it in the refrigerator and use within a few weeks.
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32
When it is time to bake the pie, if you feel like it needs to thicken, add a tablespoon of flour (or thickener that works for your allergies, tapioca flour is another excellent choice) to the filled pie before adding the top crust.
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33
Note: you can vary the spices to the preference of your family.
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34
If you are using Granny Smith apples, you may want to increase the sugar to 2 cups per recipe and omit the lemon.
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35
Note 2: I have made a combination of apple and pear which also turned out great.
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36
Don't use Asian pears because they aren't acidic enough.
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Disclaimer: PLEASE don't adjust this recipe by adding flour or other thickeners into the jars before canning.
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38
They can be added just before baking the pie.
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39
Thickeners change the viscosity of the liquid which changes the ability of the heat to penetrate and could make an unsafe product.
