Processing: Boiling Water Canner 25 minutesStorage: 12 months +
Yield: 4 cups per batch
Make homemade apple pies in minutes! Simply pour into a pie shell, cover with the top and bake. Quart (950ml) jars are great for family-sized pies; half pint (1-cup) jars of canned pie filling make approx 4 x mini pies. Pie filling is also delicious stirred through homemade yoghurt or used as a topping on cheesecake, pastries, pancakes, ice-cream or other desserts.
PLEASE NOTE: This recipe makes 1 x quart jar. To make larger batches, multiply by the number of jars you wish to make (we recommend using 2 or 3 large pans for large batches) or refer to the chart at the end of this recipe.
3 1/2 cups peeled, cored, sliced apples (or cubes)
water, for cooking
1 1/2 cups water (or apple juice), chilled
1/2 cup sugar
1 tablespoon golden syrup (or treacle)
1/2 teaspoon ground ginger
3 tablespoons shredded coconut
1/4 cup Thermflo (or Clearjel)
3 tablespoons bottled lemon juice
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Prepare fruit.
Wash, peel and core apples. Cut into thick slices - or dice (especially if you are filling 1-cup or 2-cup capacity jars). Place apple slices into a bowl of water (with half a lemon squeezed in the water) to prevent browning whilst preparing the remaining fruit. Using a slotted spoon, place apple slices into a pan in a single layer. Cover with water and bring to a boil. Simmer apple slices for 1 minute, then use the slotted spoon to remove fruit to a bowl, and repeat with remaining apple slices in the pan. Cover fruit to stay hot.
Make fruit pie filling.
Whisk sugar, golden syrup, Thermflo, ginger, coconut and water together. Heat until thick. Remove from heat. Whisk in the bottled lemon juice, then stir the apple slices into the pie filling, and bottle immediately. If the mixture is too thick, add 1 or 2 tablespoons of apple juice and stir through.
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot pie filling into hot jars.
Immediately ladle the hot fruit pie filling into hot jars, leaving 1 inch (2.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims with damp paper towel and seal.
Process jars in a boiling water canner.
Process in a boiling water bath canner for 25 minutes (adjusting for altitude if required by following chart below). Start timing once water returns to a full boil. After processing is complete, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed. Please note fruit pie fillings will have tiny bubbles present after processing.
Golden
Syrup Apple Pie Filling Ingredients
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1 Quart (4 cups)
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7 Quarts (28 cups)
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Apples, peeled, cored, sliced
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3 ½ cups
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24 ½ cups
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Water, chilled
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1 ½ cups
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10 ½ cups
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Sugar
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½ cup
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3 ½ cups
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Golden Syrup (or Treacle)
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1 tablespoon
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7 tablespoons
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Ginger, ground
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½ teaspoon
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1 tablespoon
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Thermflo (or ClearJel)
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1/4 cup
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1 ¾ cups
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Coconut, shredded (dried)
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3 tablespoons
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1 cup
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Bottled lemon juice
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3 tablespoons
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1 cup + 4 tablespoons
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www.foodpreserving.org
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Golden
Syrup Apple Pie Filling Processing in Boiling Water Canner
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Style of
Pack
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Jar Size
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Altitude
0 – 1,000ft
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Altitude
1,001 –
3,000ft
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Altitude
3,001 – 6,000ft
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Altitude
≥6,000ft
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Hot
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Half,pint
Pint
Quart
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25 minutes
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30 minutes
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35 minutes
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40 minutes
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www.foodpreserving.org
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