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Freezing or canning apple pie filling

kathy_whatcomco_wa

17 years ago

We recently moved to a new house with several apple trees, so now I've got more apples than I know what to do with. I have looked for information on making large amounts of apple pie filling and keeping it for later, but I can't find anything. Canning would probably be best, as I don't have a freezer except the little one with the fridge, but I could keep a few pies worth in the freezer. Any advice?

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Comments (6)

grainlady_ks
17 years ago
This web site will give you the information you are looking for. -Grainlady

Here is a link that might be useful: Canning Pie Fillings
kathy_whatcomco_wa
Original Author
17 years ago
Thanks, grainlady. That is exactly the kind of site I was looking for.
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Freezing Apple Pie Filling
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If you are going to freeze it you can use any recipe you want with the proviso that the apples will be more mushy and if you use cornstarch it will separate and some spices may overly intensify. Honestly there is little to be gained in my opinion in freezing it as pie filling. Tried it both ways over the years and much prefer to just freeze the apples normally (I use sugar pack) and then add the rest of the ingredients at pie prep time. That lets you drain the apples a bit before use and avoid the other potential problems. JMO Dave Here is a link that might be useful: Freezing Apples NCHFP
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canning apple pie filling-- help? No clear jell.
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I have millions of apples, too. Instead of canning apples for pies, I freeze those in pie-size portions. Putting Food By suggested freezing them using a pie plate as a form, so the frozen disc fits in the crust, but I wasn't so good at that. For canning dessert slices, I use Pomona Pectin at half the recommended rate, and it thickens the low-sugar juice just a bit. Alternatively, add no thickener and thicken the apples with cornstarch when you make your pie. I can applesauce, dessert slices and apple jelly made from "nectar" from peelings and cores(yum!), but not apples for pies. We also dry some of our apples, and freeze lot of frozen chunks for making juice or wine in the winter. Plus we give a lot away!
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Canning Apple Pie Filling
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You can cut down on the sugar, just not the added acid in the pie filling. I am assuming you will use Clear Jel since that is the only safe thickener to use in pie fillings. Normally I thin it down with more apple juice or just don't use as much Clear Jel to start with. It seems to be too thick, I find, if using the entire amount of Clear Jel.
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Canned Apple Pie Filling -- have questions
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Comments (16)
that "massive amount of boilover" is no joke. I make sure my apples come to a full boil, at which point the batch will do a serious foam up in the pot. Once that happens, I know they got hot enough to release all the air in the fruit. If you don't do that before you pack them, it will happen while processing. When you open the canner and find your jars floating because the release of air pushed all the liquid out of the jar . . . I've even had it happen with apple sauce if I did not make sure to get a good boil going ot release the air from the fruit. Apples are really prone to this. Though I don't do a wide variety of fruit, apples are the only one I know of that have a serious air retention issue. It is also why when you bake a double crust apple pie, as it cools and settles, you end up with a big hollow under the upper crust because the apples lost all thier air. That is one advantage of using canned apples for filling. Since they are already cooked, you can pile them high and when the pie is done, you still have a full pie as the apples did not have all that air to release. BTW - you don't need to cook the pie near as long with already cooked apples as you would with fresh.
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Terri_PacNW
17 years ago
Well hello almost neighbor..I'm in Island Co...

I canned some pie filling a few years back. I didn't preblanch the slices..but that's probably the best idea.

Funny, I didn't use it much as a pie filling...I just dumped it out and warmed it over ice cream. LOL
karenforroses
17 years ago
I make the pies without baking them, and just freeze the whole pie. I make about 20 each year and then bake them as I need them. Works great if you have a deep freeze - just add about 10 minutes to the baking time. They also make great gifts in the frozen state -- folks love to know they have a pie in the freezer they can use for a holiday or when company comes.
posieh
17 years ago
Have you been to cooks.com ?
beachbum1946
17 years ago
A very simple recipe from my 83 year oldis Mother, who this year is still preserving food. Start with 2 gallons apples, sprinkle with fruit pectin. Cover with 4 cups sugar and 1/4 cup vinegar. Cover and let set over night. The next morning put your cans in a pan and cover with water and let get real hot, also do the same with your flats. Cook apple mixture about 30 minutes, doesn't take long to cook them, fill jars and put lids on. No need for hot bath or canner, and you can leave peel on if you prefer. Makes good fried pies, or pie fillng, or just good fried apples. You really need to try this method, very simple and time saving. I am usually hesitant to use simple measures, but this one works.

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