Saturday, October 3, 2009

Apple Pie Filling

The apple pie filling won out! I used this recipe from Recipezaar. After doubling the recipe to account for the amount of apples I had, my yield was 10 quart jars of apple pie filling with some syrup left over. Here are some pics:

The coolest thing about this canning session? The jars! These are the jars that Homestead Man's grandmother gave to me. One of the is a Mason jar with the liberty bell with the dates 1776-1976 on the side. Another is an Atlas jar. It's so awesome to think of all the things she might have canned in these jars.


LilacCottageGoats said...

That is a great idea, canning pie filling!!! My sauerkraut is about ready to be canned.That will be my job for tomorrow.

All Natural Mama said...

Your pie filling looks great!
I also did a couple dozen jars this year, but many of my seals opened up. This was the first year I canned filling, so I have no idea what I did wrong.
I ended up opening most of the remaining sealed jars and dumping the contents into freezer bags. Not as convenient, but better than losing it all, I guess!

DeeDee* said...

I picked up a bag of apples today, JUST to try out this recipe. But I did have a question, when you open the cans to use for pie filling, do you pour into baked or unbaked pie shells? Since the filling is already baked I would presume a prebaked pie shell but thought I would check. Im also wondering how the thickness of the filling will be once it is reheated in a pie?!?