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With all of the apples ripening now, this recipe might come in handy for some of you. It sure is handy to have that pie filling ready in a pinch if you have the room to store the jars.
Combine all ingredients but your apples in a heavy bottom pan. Cook until slightly thickened about like gravy, stir often; let cool. While it is cooling, very tightly pack your peeled sliced apples in quart jars. Leave an inch at the top.Cover with your syrup and using a wooden spoon handle work the syrup to the bottom of the jars and break any bubbles. Make sure to add enough syrup to cover your apples by a half inch. Seal.
In a large pan cover your jars with 1 inch of cool water and hot water bath them on slow boil 30 minutes. Adding 1 cup of vinegar will keep the outside of your jars from looking cloudy when they come out of the water bath.
The number of jars you will get depend on how tightly you pack them. It took me the first time to get an idea of how many apples I needed. I think I usually get between 4 and 6 jars.
When you are ready to use a jar for pie you will want to taste your filling and add spices to your taste. This is pretty mild for my taste but one can always add more.
I have added the peeled, sliced apples to the syrup after it is thickened and then poured the combined filling in the jars with the same success. To me it is easier than packing the apple slices. You might want to try both to see which you prefer.
By latrtatr from Loup City, NE
In a large pan, blend the first 5 ingredients. Stir in 10 cups water; cook and stir until thickened and bubbly. Add lemon juice and food coloring. Pack apples into hot jars leaving 1 inch head space. Fill with hot syrup, leaving 12-inch headspace. Adjust lids. Process in boiling bath for 20 minutes. Use 1 qt. for making pie and 2 qts. for large apple crisp.
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Does anyone have recipes for Sugar Free pie fillings to can in "hot water bath" canner?
Debra from Hampton, Tenn
You could try allreceips.com splenda.com or equal.com I think freezing would produce a better product. But I don't see why you can't make your favorite filling using splenda or equal and can just as you would reg. filling.
Sugar preserves the food. Using Splenda while canning would not be safe because it wouldn't preserve. You will run the risk of food poisining.
Oops, sorry, you're right I forgot about that. Maybe you could use Splenda and freeze it. I like freezing better than canning anyway.
You do not need sugar. Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit. It is not added as a preservative. See the resources at the bottom of http://pickyour ithout_sugar.htm
I usually make peach cobbler filling and freeze it. We have downsized and I no longer have a big freezer. This year I decided to can it.
That being said I made the cobbler filling and put it in jars that I ran through the sanitize cycle on the dishwasher and boiled my seals and rings. I ladled the hot filling in to jars. I did my first batch last week. I am not sure where I read it, definitely not here, but I only boiled my jars with the cobbler filling for ten minutes. All the seals are tight, but can I trust it? That is, will I be making us all sick. After finding this site I did boil the next batch for 20 minutes and the lids are popping away. But the ones I only boiled for 10 minutes popped too and are sealed well. What should I do?
By Alice M