Canning safe Apple Pie Filling recipe with a secret ingredient! Use Boiled Cider to take your apple pie filling to a whole new level. Yum!

Makes 6-7 quarts
24 c. peeled, cored and sliced apples (use a variety of cooking/baking apples for maximum flavor)
5 1/2 c. sugar
1 1/2 c. Clear Jel
1 T. cinnamon
1 t. nutmeg
1 t. allspice
2 c. water
5 c. apple juice
3/4 c. lemon juice
1/2 c. boiled cider
Apple flavored liquor of your choice (optional) would replace an equal amount from the 2 c. of water

Ladle hot apple filling into hot pint or quart jars leaving 1" headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.

Process for 25 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes

Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.

This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.

How To Make Boiled Cider: [ Ссылка ]

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As an Amazon affiliate, if you purchase I make a small commission at no additional cost to you. All proceeds will be used to support my channel.

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Enjoy!
xo~Carol

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