Apples are available all year long, but they are certainly not in season all year long. New crop apples, those that are harvested and sold in the same season, are the best tasting—their juice just contained under firm, naturally shiny skins. To preserve the natural, raw integrity of fresh fruit, buy in bulk when they come into the markets. Boxes of apples are infinitely less expensive than buying a pound at a time, so choose a favorite variety (most farmers offer samples) and load up. For more awesome apple recipes, check out my APPLE COOKBOOK.
Apple Pie Filling
makes about 4 pints | start to finish: about 1 hour active time
This simple recipe guarantees you’ll always have the best apples on hand for pie baking. Blanching the fruit before canning them will preserve their crispness, ensuring that they won’t break down to mush when they’re baked. Choose a firm, crisp apple, and mix something tart (Bramley) with a sweeter bite (Spitzenberg). When it comes to baking time, simply pour the apples into a prepared shell and bake, or slice them thin for layering in a tart. Either way, expect to use two pints of filling per 9” pie.
6 pounds apples, cored and sliced
1 cup water
1 cup apple cider
1 cup sugar
1/4 cup apple pectin (available online or in health food stores)
1/4 cup lemon juice
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Fill a large stockpot half full with water and bring to a boil. Drop in half of the sliced apples and cover, returning to a boil. Once the water returns to a boil (about 8 to 10 minutes), use a slotted spoon to strain out the apples. Add the slices directly to clean pint jars, leaving a small amount of room at the top. Repeat the process with the remaining apple slices. On a folded-over dish towel (for padding), strongly tap the bottom of each jar on the counter, to help pack down the apples. If necessary, redistribute apples so each jar is full, with 1” of headspace.
In a medium saucepan, add the water, apple cider, sugar, apple pectin, lemon juice, and spices; bring to a boil. Simmer the liquid for 15 minutes, reducing it slightly. Using a ladle or a liquid measuring cup for ease, pour hot juice over the jarred apples, leaving 1/2” of headspace. Gently tap the jars on the counter to release any air bubbles. Wipe the jar rims and seal the jars. Place them in a prepared water bath and process for 20 minutes. Remove the jars with tongs and let them cool on the counter overnight. Store in a cool, dark cupboard for up to 1 year.
washed jars • water bath