CANNED APPLE PIE FILLING
Let’s make canned apple pie filling! I love having this on hand. It’s great for apple pie (obviously), but also works great for stuffed french toast, pancake topping, apple crisp, turnovers, or warmed over vanilla ice cream!
INGREDIENTS:
14 apples approximately, more or less depending on size
3 tablespoons fresh lemon juice
1 cup cornstarch
4 cups maple syrup
8 cups water
2 tsp salt
1 tbsp cinnamon
1 tsp nutmeg
7 tbsp (scant) chia seeds
This recipe makes approximately 7 quart jars.
DIRECTIONS:
Wash apples (I soak them in water with 3-4 drops of a citrus essential oil)
Combine cornstarch and maple syrup slowly and mix until combined.
Once no clumps are present, add water, salt, cinnamon, and nutmeg. Stir over medium high heat until thick.
When thickened, remove from heat and stir in fresh lemon juice.
Divide mixture evenly among quart jars and add chia seeds to each jar.
Peel and chop apples as desired. (I dice them, but you can slice thinly if you prefer.)
Immediately after cutting apples, press them into the glaze mixture coating each apple so there is no browning.
Wipe rims of jars to remove any stickiness that would prevent a solid seal.
Place jar lids and rings into boiling water for a few minutes to clean and warm up seals. Remove from water, dry, and secure on jars.
Steam or water bath can for 20 minutes, adjusting for altitude.