It’s apple season. We are freeze drying and making pie filling and we have so many more jars we can do. We’ll see how far we get. We are insanely busy and have a million things we could do. But sometimes you have to go back to basics. Canning is therapeutic. I’m not paid to tell you this but the Cornaby's, LLC thick gel is the bomb and it’s a local Utah company. If you’re from Lehi pick it up at Kohlers. The recipe on their bag is yummy. We just substitute sugar with coconut sugar. We picked the apples, canned the filling and then I burnt the pie. But we have 6 more quarts so I can do it again. And we did taste it and the apple pie filling is perfection❤️. -Jami Ray
Apple Pie Filling Recipe from Cornaby's
- Yield: 7 Quarts
- 15 lbs. canning apples (6 quarts peeled and cored, apples sliced 1/4" thick
- 5 1/2 cups sugar (Jami uses coconut sugar)
- 1 ¼ cup Cornaby's Thick Gel
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg (optional)
- 2 1/2 cups water
- 5 cups apple juice
- 3/4 cup lemon juice
Peel, core, and slice apples, place in water containing lemon juice to prevent browning. Drain half of the apples and place in a large microwave safe bowl. Cover loosely and microwave on high for 5 minutes. Then stir gently and microwave for 3 additional minutes. Repeat with remaining apples.
Combine sugar, Thick Gel, and spices in a heavy stock pot with water apple juice and lemon juice. Cook over medium heat until thick and bubbly. Fold in drained apple slices. Fill jars, leaving 1/2" of head space. Adjust lids and process immediately in water bath canner for 35 minutes (sea level). Turn off heat and wait five minutes before removing jars from canner. Increase processing time by 5 minutes for elevations of 1,000 to 3,000 feet, and 10 minutes for elevations from 3,000 to 5,000 feet.