Apples, Apples, and More Apples

Image via Blogging for Apples

More talk about apples?  Yes!  There will be more baking apples in your box this week.  In addition, apples are on sale this weekend!  Just $1 per lb.  So, what to do with them?  Remember our initial discussion about fall crop share?  The idea isn't to try and use them all right away when you get them.  The idea is to put some of them up for the winter.

That's not to say that you can't use them now.  We've talked about apples quite a bit recently (see this and this and this), so you know there's a lot you can do.  When I get a whole big bunch of apples, though, I like to put up apple pie filling in quart jars.  Put one quart of canned apple pie filling, slice about 1-2 more fresh (or cellared) apples and a few pats of butter into a crust and bake.  Almost-instant apple pie.

So, without further ado,

Image via Food In Jars

Canned Apple Pie Filling
Ingredients

• 10 cups peeled, cored and sliced apples
• 2 1/4 cup apple cider
• 1 1/2 cups water
• 1/3 cup bottled lemon juice
• 1 1/2 cups sugar
• 1/4 cup Clear Jel
• 1 tablespoon cinnamon
• 3/4 teaspoon nutmeg (which is always better if you grate it fresh!)
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon cloves

Directions

1. Prepare a boiling water bath canner and 3 quart jars. Put new lids in a small saucepan and bring to a gentle simmer.
2. Bring a large pot of water to a boil and blanch the apple slices for 1 minute. Remove them from the pot and place them in a bowl of cold water with a splash of lemon juice in it.
3. In another pot, combine the apple cider, water, and lemon juice. Set over high heat. While it heats, whisk together the sugar, Clear Jel, cinnamon, nutmeg, ginger, and cloves.
4. Stream the sugar mixture into the water and juice, whisking well to incorporate without lumps. Bring a boil and cook, stirring constantly until it begins to thicken.
5. Once the canning medium has thickened, fold in the apples and remove it from the heat. Fill the jars, leaving a generous inch of headspace. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 25 minutes.
6. When time is up, turn the heat off, remove the lid, and slide the pot to a cooler burner. Let the jars sit in the water overnight to cool.

Adapted from this recipe at Food In Jars.