We have an apple tree. Don’t ask me what kind, I have no idea. Apparently it’s pretty impossible to tell what kind of apple tree it is without sending samples away for some crazy dna testing. Like CSI. Apple CSI.

So, I don’t know what kind, and it doesn’t really matter…because they’re tasty. And I picked 23 pounds of them last weekend. And, like the lemons, I needed to make something.

Couldn’t make 4 or 6 apple pies at once, soooo I decided to can filling to use whenever I wanted. And it worked, and I had a little leftover that I couldn’t jar, so I ate it. All by itself, with a fork. I got right in there.

Yum.

Besides the coring and peeling, this is really easy…so if you can get a deal on apples at the market, or have a tree in your yard – don’t let those apples go to waste! Shame on you if you do. Or, send me your apples. I’ll use them.

From Ball Preserving

Apple Pie Filling

Ingredients

  • 10-12 lbs apples, stemmed, peeled, cored and quartered, treated to prevent browning* and drained (about 30-36 medium)
  • 1 batch hot light or medium syrup
  • 8 (16 oz) pint or 4 (32 oz) quart glass preserving jars with lids and bands

Instructions

  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. Core and peel apples. Slice into 1/2 inch pieces. To treat apple slices to prevent browning, apply Ball® Fruit-Fresh® Produce Protector according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.
  3. PREPARE syrup by combining 2-1/4 cups sugar and 5-1/4 cups water for light or 3-1/4 cups sugar and 5 cups water for medium in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil down.
  4. COMBINE apples and syrup in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and boil gently for 5 minutes, until heated through.
  5. PACK hot apples into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into jar to cover apples leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  6. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.