Home Cooking

Canning Apples Pies

Canning Apple Pie Filling?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 5

Canning Apple Pie Filling?

wawajb | Aug 16, 2007 02:26 PM

I'd like to can (jar? Am I the only one bothered by the term "can" used to describe putting something in a glass jar?) some homemade apple pie filling for Christmas gifts for the family since I won't be able to attend christmas dinner with my traditional apple pie contribution.

I've got my apple pie recipe down, but I'm concerned about processing it to be shelf-stable and not poisoning my loved ones. I've got standard canning instructions for high acid foods (water bath, with various times etc) and low acid foods (need a pressure cooker). So what is apple pie filling? The recipes I've seen indicate it's high acid...but they all add a fair amount of lemon juice.

My regular apple pie recipe only includes enough lemon juice to stop the apples from browning while I slice them (i.e. ~1 tbsp for 2 pies worth)...so how much do I have to add to qualify this as a 'high-acid food'? In terms of per qt. jar or lbs of apples perhaps? Any guidance from the preserving gurus out there?

Want to stay up to date with this post?

Recommended From Chowhound