Apple Pie in a Jar

Since the apples have been in supply at my parent’s neighbor’s house, goodies have been in the making. In a previous post I shared the apple butter recipe. Another delight is Apple Pie in a Jar. It’s so good and so EASY to put together!

Apple Pie in a Jar

Ingredients:

4 1/2 cups white sugar

1 cup cornstarch

2 t ground cinnamon

1/4 t ground nutmeg

1 t salt

10 cups water

3 T lemon juice

7 quarts peeled, cored and sliced apples

Directions:

Combine the sugar, cornstarch, cinnamon, nutmeg, salt and water in a large saucepan. Over high heat, cook until the mixture is thick and bubbly. Stir frequently.

Liquid ingredients.

Liquid ingredients.

Remove from the heat and stir in the lemon juice.

Stuff the apples into the jars.

Stuff the apples into the jars.

Pack the apples into sterilized jars. (Sterilize jars by placing them on a rack in a large boiler, cover them with hot water and boil for 10 minutes. Remove and let air dry.)

Fill the apple jars

Fill the apple jars

Pour the syrup over the apples to cover them completely. Remove any air bubbles by tapping the jar gently on a counter-top. Screw the lids on the jars. To process, water-bath the jars in boiling water for 30 minutes. Remove and let cool.

Finished product!

Apple Pie in a Jar!

The finished jars can be brought out for special occasions or just for a spur of the moment party! All that is needed is a pie crust for the top and bottom or just make a crumb topping, as seen below.

Apple pie!

Apple pie!

Yummy!

For the original recipe and nutritional content, visit here. My only SLIGHT pet peeve with this recipe (by slight, I mean cringe-worthy…) is that it suggests pressing the top of each lid, ensuring the seal is tight. From day one of my canning education, my mom always, ALWAYS, said to not touch the lids or seals so to not risk damaging it. I literally cringed when I read this in the recipe.

Instead of pressing the tops (you risk pressing the lid down, when in fact, the seal is no good… a.k.a. spoiled food in your cabinet six months later that you wish you would have found sooner), just look at the curvature of the seal. If the seal is curved slightly in to the jar, it is sealed correctly. If the seal is curved out, it is not sealed correctly and apple pie will be the dessert of choice sometime soon! None should go to waste! Note that this can take time, so let the jars sit and cool for a few hours to a day before storing in the cabinet. When the lids seal, you will sometimes hear a POP! noise. This is music to a canner’s ears…

Enjoy! and Good luck!

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6 Responses to Apple Pie in a Jar

  1. What a great idea! I love apple pie, but rarely ever make it.

    Thanks for the tip about the canning. I’ve always been afraid to try it because I am sure I’ll mess something up…

  2. Elsie Wiebe says:

    This brings back memories for me; I used to make Apple Pie and Pear Pie fillings with free fruit but haven’t made it for years! I’ve just been dabbling in canning again this summer and found I still like it (to a point, that is:) Rhubarb/Raspberry Jam was my new project this year because we have both in our garden; yum!!

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