Apple Pie Filling - A Water Bath Food Preservation Recipe (2024)

FAQs

How long do you water bath canned apples? ›

Process pint and quart jars of filled apples in a boiling-water canner for 20 minutes (start timing when water returns to a boil).

Place cooked apples and spice bag in a clean 1- or 2-gallon stainless steel or glass container and add hot syrup. Cover and let stand overnight in the refrigerator. Remove spice bag, drain syrup into a large saucepan, and reheat to boiling. Fill pint jars with apples and hot syrup, leaving ½ inch (13 mm) of headspace.

Dear Heloise: To prevent a filled pie from BUBBLING OVER onto the oven, just roll out the bottom crust a little larger than the pie plate. Pour in the desired filling mixture. Now bring the edge up over the filling/mixture, but only the edges. It's not as pretty as the crimped edge, but hey, no oven to clean!

Foods with a pH greater than 4.6 require pressure canning. When a food item is comprised solely or mainly of ingredients with a pH of 4.6 or lower, we refer to those food items as an acid food. Acid foods include apples, peaches, strawberries,lemons and most other fruits.

As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.

Apple Treatment Method: Citric Acid

You can buy citric acid online or in the canning equipment section of many supermarkets and big-box stores. Some food professionals recommend sprinkling citric acid on apples to prevent browning.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

Why put butter in pie filling? ›

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

For example, sweeter apples tend to break down easier than their acidic partners. This means that apples like Red Delicious break down quickly, turning your pie into more of an applesauce than a delectable dessert.

Egg wash is a mix of beaten whole egg and water (or milk or cream), which is used to brush onto the top of baked goods before baking. The purpose of egg wash is to provide a nice golden brown, shiny finish on your baking. I use this egg wash for pie crust, or this also makes a great egg wash for bread recipes.

If you're planning way ahead, you can also bake an apple pie in advance, cool it, and pop it in the freezer for up to four months.

Boiling Water Canning

Hot Pack: Process Pints 20 minutes and Quarts 25 minutes. For processing above 1,000 feet altitude, see chart for recommended time. Raw Pack: Process Pints 25 minutes and Quarts 30 minutes. For processing above 1,000 feet altitude, see chart for recommended time.

If juice has cooled, heat to simmering. Pour into hot, sterile jars and process in a boiling water bath: 5 minutes for pints and quarts; 10 minutes for half gallons. To freeze - Cool juice, pack into moisture vapor-resistant containers.

To use this method to prevent apples from turning brown, create a water bath for your apple slices with a ratio of 1 tablespoon of lemon juice to 1 cup of water. Soak the apple slices for 3 to 5 minutes, then drain and rinse them. This simple step should keep your apples from browning for several hours.

You can peel the apples, or you can leave the skin on for a little extra texture. Either way, chop your apples into small pieces and place them into a boiling pot of water. Boil the apples in the pot until they start to soften. This should take no longer than 15 minutes.