Best 3 Rhondas Canned Apple Pie Filling Recipes
When it comes to canned fruit, Rhondas takes the cake! Their canned apple pie filling is a kitchen staple for home bakers looking to save time and effort while still enjoying a delicious homemade dessert. With its perfectly balanced blend of sweet apples, spices, and a hint of tartness, this canned filling offers an unmatched flavor experience. Whether you prefer classic apple pies, tarts, or even apple-based drinks, Rhondas canned apple pie filling is the ultimate choice for creating remarkable desserts with a burst of fresh apple goodness in every bite. Read on to discover our top-rated recipe using Rhondas canned apple pie filling, promising a perfect balance of texture, flavor, and simplicity.
Check out the recipes below so you can choose the best recipe for yourself!
CANNED APPLE PIE FILLING
This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.
Provided by rhonda
Categories Desserts Pies Apple Pie Recipes
Yield 56
Number Of Ingredients 9
Steps:
- in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
- Sterilize canning jars, lids and rings by boiling them in a large pot of water.
- Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
- Fill jars with hot syrup, and gently remove air bubbles with a knife.
- Put lids on and process in a water bath canner for 20 minutes.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 25 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.1 g, Sodium 85 mg, Sugar 21.1 g
RHONDA'S CANNED APPLE PIE FILLING
I found this recipe on Allrecipe.com. My first time making it, so there may be adjustments as time goes by. Looks like a nice, rich pie filling. In the original recipe, it calls for 4 1/2 c. white sugar, and because I'm keeping refined sugar out of our diet as much as possible, I've substituted 2 c. honey. That may get revised after this attempt, but so far my experience has been that honey in half or less of the amount of sugar called for is about right. After reading the comments folks had left on the recipe I tweaked the amounts on the spices as well. We'll see how this turns out. I'm a rookie canner.
Provided by Ms. Valeriah
Categories Apple
Time 2h
Yield 5 quarts, 40 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan, mix honey, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
- Sterilize canning jars, lids and rings by boiling them in a large pot of water.
- Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
- Fill jars with hot syrup, and gently remove air bubbles with a rubber spatula or the handle of a wooden spoon.
- Put lids on and process in a water bath canner for 20 minutes. Remember to add additional time at altitude.
CANNED APPLE PIE FILLING
I got this recipe for the USDA on canning. It does not say to give a water bath so I don't think this recipe needs it, but if you want to, do it about 25 minutes in hot water bath.
Provided by southern chef in lo
Categories Apple
Time 55m
Yield 7 quarts
Number Of Ingredients 9
Steps:
- Use firm crisp apples, such as golden delicious, Rome or other apples of similar quality.
- Wash, peel and core the apples. Slice them about 1/2 inch wide and place in water containing ascorbic acid to prevent browning. Blanch 2 quarts at a time for 1 minute in boiling water. While blanching other apples, keep ones already blanched in covered pot to keep warm.
- Combine the sugar, clear gelatin and cinnamon in large pot with the water and apple juice, food coloring and nutmeg. Stir and cook on medium high heat until the mixture thickens and begins to bubble.
- Drain the apple slices from the water, reserving water.
- Add lemon juice to water mixture and boil 1 minute more. Fold in the apple slices immediately and fill jars with mixture. Clean the rims and seal the jars.
Tips:
- For a sweeter filling, use a combination of sweet and tart apples.
- If you don't have time to peel and slice the apples, you can buy pre-peeled and sliced apples.
- If you want a thicker filling, add a cornstarch slurry to the apple mixture.
- If you want a more flavorful filling, add a cinnamon stick or two to the apple mixture.
- Be sure to sterilize your jars and lids before canning the apple pie filling.
Conclusion:
Canning apple pie filling is a great way to preserve the summer's bounty of apples. It's also a great way to save money on groceries. With a little planning and effort, you can easily can apple pie filling at home. So next time you have a surplus of apples, be sure to give this recipe a try!
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