You are amazing. I appreciate that you explain everything without all of the chit chat. Plain simple and to the point! I started canning in my 30's and never looked back. You are the best here on YT and this 65 year young granny knows! 💖👍🏼😘
You go girl. This was so therapeutic. I am the only prepper that I know of that wants to water bath can but I've been bedridden for 5+ years and my household is working against my grow in canning and walking. But I'm still going to plan and be ready for my great escape. Right now I dehydrate and can with a jar sealer and brake bleeder pump because they dont know anything about that lol. Thank you for sharing and may God bless you and yours in Jesus Christ 2 Timothy 1:7 King James Version 7 For God hath not given us the spirit of fear; but of power, and of love, and of a sound mind. Amen
Thank you thank you! I add cloves to mine I made this last year canned and gave as gifts it is truly delicious! I am here again this year to celebrate the beauty of homestead domestics❤
@@diannej2406 same here. And yeah, I always make of a goal to try and take the whole peel in one strip. Lol. It's just fun to try. You should be pulling the blade to your thumb. I keep expecting her to take off a chunk of her finger like that. Lol. So much more dangerous. For my apple pie recipe, I don't like it one texture. All crunch or all squish. My palate gets bored. So I use a combination of 7 Fuji, 3 Honeycrisp, and 2-3 granny Smith. The fuji is sliced very thin so it becomes like a chunky applesauce, the honey and granny are in larger chunks and it's full of vanilla and spices. Crust is my own recipe as well and is a butter shortcrust egg washed and sprinkled with turbinado sugar to make it really crunch. To date, everyone who's tried it has said it's the best apple pie they've ever had and I get requests for it a lot. Lol.
I put one tablespoon of Monk fruit sweetener in each pint of pears that I canned. It was just the right amount and I didn't have to feel bad about eating regular sugar.
I made 4 jars of this over the weekend (without Clear Jel). One jar didn't seal properly so I went ahead and made a pie with it, adding the cornstarch as directed. I just took my first bite this morning, and this is DELICIOUS! What a super easy recipe this was to make, and so delicious. I am looking forward to using these for the holidays. Thank you!
Hello neighbor, I am deep into the apple processing too. My grandson’s eyes lit up when he saw my finished jars of apple pie filling and proclaimed his excitement for his favorite. He also keeps eyeballing the pickles and wondering if they are “done.” I usually make everyone wait for Thanksgiving to crack open that first pickle jar. Anyway, I am glad to know that steam canners are now approved. I have used my for years but my tattered old Ball Canning book is so old that they were not recommended. My poor old canner has seen a lot of action and looks like it. I think I might have to treat myself to a new stainless steel canner one of these days 😊 Have a great trip
I made this recipe. I did omit the clear gel since I didn’t have any. I used the cornstarch since I wanted to make 1 pie right away. But I will have to add the cornstarch to my jarred pie filling when I make it in the future. I was skeptical at first because it looked very runny as I was filling the pie. I had to refrigerate it overnight because when I was finished jarring, it was very late. The next evening I baked it and it was delicious! I really like the ginger in it. It gives it a little kick. Thank you for sharing your recipe. I’m so glad I have more I can make.
Hey Melissa, just watched this twice to find the tip about doubling the storage time for apples. The only thing I can think it can be is what you said about leaving the Apple stems on - is that it or did I miss something 🤔? Thanks for another inspirational video.
Seems such an important question could have been answered a year later. Decided to read a few comments before spending 19 minutes, 32 seconds on the video. Your question was what I also wanted to know. I decided not to subscribe.
Thank you so much!!! Finally a channel that explains the "whys" instead of dissing the people who maybe are new to canning & really just need to know why certain canning methods are important!!! Us new canners arent trying to be ignorant & unsafe, we really just need explanations. So thank you!!!
Made the apple pie filling today, and it came out wonderful. Gorgeous, and tasty. YUM!!!!!!!!!!!!! I doubled the recipe and was able to put up 7 quarts plus one pint :)
Quite by accident, I have become somewhat of an expert at canning fruit. Everyone I share with says they are the best preserves they have ever tasted. I use a no pectin added method that takes longer, but when I'm done my fruit preserves basically have an indefinite shelf life. In fact, I just opened a jar of blackberry preserves I made over three years ago. Looked just like I canned it yesterday and tasted delicious! Apples on the other hand elude me.
@@lauranewell3197 I have found methods using sugar and lemon juice mixed with the fruit and let it sit for half an hour before cooking. Mixing high pectin fruits like citrus allows you to make preserves without pectin to up the pectin naturally.
I have a Pampered Chef peeler, corer, slicer and I can move the peeler but have never found a way to undo the slicer function. May be worth one more try.
Oh Melissa, thank you so much for explaining the reason for using Clear Jel when canning pie filling. The "why" is always important information! Congrats on the new property. It looks amazing and full of potential. Just might have to visit the rental when it is completed!
Yes! Gravensteins all the way!!! I actually commented on a previous video of yours that the Gravensteins were my favorite and I miss my mother’s apple pies she made from them. You had shared your love of Gravensteins at the time in response to my comment. I hope you and your family so enjoy your pies!
I was gifted two buckets like the Lowe's blue bucket of apples holy moly, I was peeling apples, for a couple of hours, and got 14 quarts of Apple pie filling, tho you should get a apple slicer it saved me so much time I just put the slicer over the apples and has beautiful even slices, I quite cutting apple's years ago, saves alot of time too.
I've never canned anything yet. But would love to do do. I make a pretty good apple pie. We tend to use cortland apples and eat (honey crisps, a little more expensive in the north east). I figured if I watched enough canning videos, I might get brave and try it. I felt worried watching you cut the apples, though. Your knife didn't look sharp enough but your peeler looked very sharp. I've only seen people peel potatoes that way. Good video. Thank you.
Hi Melissa, I just canned 5 qts. of apples for apple pie filling using your recipe. I love this recipe. The last time I canned apple pie filling, the apples were cooked far to long in the recipe and they were quite literally mush when you made the pie. They way your recipe is they were still firm when putting in the jars. Jars are cooling now and the apples still look great! Can't wait to make a pie for the holidays. Thanks so much. Looking forward to your next video.
Hi Melissa! Been a subscriber for a LONG time! In case you didn't know it, you can remove the slicer on the slicer/peeler/corer with a quick turn of the wing nut! I agree those slices are too thin for pie so we just cut them after the peeler/corer does the hard work. Keep up the hard work! I love the changes you're making. 🧡
Good tip. I have an apple peeler corer also but peel, core and cut by hand also. I find if you have odd shaped apples or wide variations of apple sizes the peeler/slicers slow you down. If I have a good batch of apples I will try adjusting the slice size. I don't like mushy apple pie filling either.
Yes, I agree. Just remove the slicer blade. Of course, one could use a normal peeler with proper technique and then use a simple $5 slicer corer and be done.
I had more apples than time so I went ahead and used the peeler/corer/slicer and made apple pie with those thinly sliced apples. I did not can the apples before but the apple pie was delicious and the apples weren’t mushy at all.
This looks so yummy 😋!!! I got a bunch of apples from a friend but they're not good for pie so I'm using them to make spiced apple butter!!!! Such a huge blessing for our family of 6!!!!
My 5 and I are working on this recipe now. It sounds delightful! Thank you Melissa for all your hard work and determination! God bless your family. Homesteading love from the North (Nova Scotia Canada)!
Dear Melissa, I cant wait to try this. First, must buy that water bath canner! I use tapioca instead of cornstarch when preparing filling, to be frozen..This, I heard, is the only way, if you are going to be freezing your apple filling. Melissa your instructions are ALWAYS so clear for understanding each and every step! Cant wait to try this.
You can use a large stock pot with a separate rack that fits the interior diameter of the pot. You need to measure the height to ensure you have two inches of water over the jars. Recipes call fir one inch water above tge jars but you can lose water while boiling/processing the jars. I keep a hot tea pot/kettle to add boiling water if needed. Or you can attach canning bands/rings together to make a rack.
I got a secret apple pie hint from a friend, since my pie crust was wonderful but the filling not so much. Yes, I would find a pie pan of apple pie filling, no crust. Her secret is using three different types of apples; 3 tart ones (granny smith), 3 semi tart (braeburn) and 3 sweet one (gala) per pie (use your favorite apple types, and she said to use your favorite spices, along with the rest of things from your favorite recipe. It was the best apple pie I ever made. Until next time much love💖
Great video! I am going to be preserving all of my apples this weekend. I want to make apple sauce, apple cider, apple butter, pie filling, and also apple cider vinegar too! I am gonna be busy.
I really like a softer apple in my pies there was a gourmet apple.pie we used to buy every holiday usually 2 or 3 ..it had a softer apple ,I don't like to have a crisp bite in my pies . so a friend told me she cooks he rpie filling down a little and it comes out perfect after it's baked ...love it perfectly done..to each our own ... well that was a good tip on the oxygen in the fruit..thanks!! I bought one of those steam canners I can't wait to make this!! I love this canner!!!
Useful and well explained video, thank you Melissa. I do can apples and pears but instead of using water I do use the juice from the non-perfect fruit (my trees produce tons of fruits). How do I get the juice from the non-perfect fruit (pears, apples, peaches, quince, etc..): - Wash the fruit. - Remove spots, blemished parts of the fruit. - Cut the fruit to check for the core part. (blackish cores of pears, apples and quince are discarded which might be caused by insects or diseases). -- Cut the fruit in pieces. - Place the fruit in a pressure cooker covering with just enough water and set the stew cycle (35 min). (forgot: add lime juice or any citric fruit juice. I do use sour orange juice) - Let it rest overnight (for Quince, it is important to get that beautiful reddish color and also their anti-oxidative properties are enhanced by the high temperatures in the cooking). .- Strain the pulp and get the juice. I do can only the juice or the fruit in their own juice. I use not sugar at all in the canning. For the fruit to have a firmer texture, it can be soaked in lime water for some hours, rinsed very well and then process accordingly.
when I cook down apples with skin on (pulverize later in processor) on the woodstove for applesauce the reduced nectar with pectin results as an extra. wish I knew what apples she was using, one tree that just fruited plentifully this year finally. look identical, taste great,crisp and don't brown quickly after slicing.
Thank you so much for explaining the little things like sugar content, and explaining why you blanch the apples. It's those little things that is why I follow people because you can not find a lot of people that will explain this things.
I just purchased a steam canner this year and I LOVE it! It makes water-bath canning SO much easier! (I also purchased an electric water-bath canner this year - which I am less enthralled with......)
I love my electric water bath canner I got 2 years ago. I don't have to lug that old kind canner from sink to stove. I just have the electric water bath set up next to my sink. So no lugging that heavy canner.
I haven't yet done pressure canning. I'm expecting my canner to arrive in a little over a week. Thank you for solving a problem I've heard so many complain about in a FB food preservation/homesteading group I follow. I now know to blanch the fruit and why. And I also now know what to use for thickener and why.
Looks easy and tasty and ready to go never heard of that thickener but i slways wondered how to get that thickness for pie filling 👍👍👍👍looks pretty easy im still learning thanks a bunch😁😁😁😘
Those are our favorites bit they don't grow well here. I'm watching all kinds of grafting videos in hopes of finding a way to make them produce well in this humid high heat of south Texas
I made apple pie filling and canned it last year for the first time. I have been told by multiple people who ate the pies that it was the best apple pie they ever ate. I have a couple jars left and ordering another 160lbs of apples again in November to process and can.
When using my apple peeler I have the choice to leave the slicer in place making the spirals or releasing it to just peal and core, which is what I choose to do when making pies, slicing the apples myself the thickness for pies.
Can't wait to have my own homegrown apples, i have 2 tropical varieties as i am in subtropical Australia but i am at a high elevation so we actually get more chill hours than most places around here i will be ordering 2 more other varieties soon then i plan to get scion of different varieties and try and graft them to the 4 original trees
I love using a mixture of apples. But if I had to choose, honeycrisp apples are my favorite. We have a markdown bin in our grocery store so when I see bags of apples I grab them, of course I buy them, and make sauce, apple crisp, and cinnamon apple dutch. 😋
@@MelissaKNorris I do work in a grocery store which enables me to keep an eye on "mark down" items. Plus I have the advantage of staying connected to people/customers who might have fruit trees or they might have an over abundance of "whatever" in their garden and are willing to share.
I have two apple trees not really for sure what they are there green kind of tart very Farm apples I just put away apple butter fixing to make some applesauce and maybe smile apple pie filling not too for sure about that one I don't want to mess it up and my trees are organic we do not fit no pesticides thank you for sharing your video always enjoy watching them here apple pie filling looks delicious
I found that when doing apples for a pie you are baking right away that people love the slices from the peeler/corer/slicer. But yeah, those would get pretty mushy for storage.
Can't wait to start canning! I just got my new canner. Plus hubby scored over 100 used qt jars that I'll have to scrub & wash (the bulk of them are really dirty from being stored somewhere dank & grungy). We did buy some new pints plus some lids & rings to get started on the quarts. Unfortunately I am the dishwasher, I don't have the appliance, but that gives me more time to watch more videos & gain confidence. Thanks & Blessings! Edit: Oh no! I got a pressure canner. I don't have a steam canner. I do have a 22qt stock pot. Can I still make this recipe?
Ok, Melissa, how do l get on your Christmas list ? That Apple pie filling looks amazing. I can almost taste it now. All kidding aside! Great video as always. Jim
Melissa if you can get your hands on an old heirloom Grimes apple tree buy you some! They have huge yellow perfect on the sweet side with a gorgeous rosey pink blush! I can tell you love your apple trees. I would love to have one again. I had two years ago and I haven't had an apple like them since.
I like to use a pasta pot when blanching anything. I remove the insert to drain the water off then I can dump whatever into a bowl or ice bath and process the next batch. Easy and not chasing after that last hard to catch piece.
Thank you, Melissa, for the clear instructions! I bought a steam canner and made the pie filling yesterday, and then made a little pie with the extra half quart. It was so good!! One question: I did not have any bottled lemon juice so used frozen from our tree. It seemed to work and tastes great, but is there a reason for using the bottled lemon juice? Does it affect the keeping quality or the safety or something? Many Thanks!
Yes the lemon juice is there to ensure the acidity level stays low enough for safe canning. Fresh varies a lot in levels so that's why bottled should be used when canning.
my neighbor did thee courtesy of planting a pear tree on my fence line years back. i see alot of people stocking up for this winter season political corony capades and have a beneficial cold storage area prebuilt in my base area.
Thanks for video - now I know when to harvest! The corer part on my apple peeler corer gadget can be rotated down and away from the fruit to use as just a peeler - yes, that thing slices very thin!
Those Johnny Appleseed peeler machines have the option to peel but not slice the apples. I still used the manual machine to peel my apples but then I used an apple section slicer so I got bigger sliced chunks of apple for my pies.
I too do not like the thin slices from the apple peeler corer. This year we removed the corer and peeled the apples quick with the peeler portion leaving the core to be removed with the push down corer slicer as a second step. It worked out great and the apples were in bigger chunks that those thin skinny slices of the peeler.
Great recipe! Loved your video! That Ceylon cinnamon is the best, but it's pronounced 'say-lon' not ' see-lon'. Just trying to help. I love my steam canner, it's been a game changer when canning! Thanks for all your helpful tips! New sub too.
I was saving your pie crust recipe because I need to start making mine instead of using the premade ones that surely have preservatives. In your recipe you said to see notes as to which flour works best, but there is no mention of flour in the notes. Which type of flour do you recommend?
I used your recipe to can apple pie filling today. It made 3 quarts & 1 pint. My very first time to can any kind of pie filling. Two of the jars siphoned quite a bit, but they still sealed. I followed the recipe to a T...I’m making another batch soon, and I will try leaving them in the open & turned off canner for 10 min, not 5, after the processing time is over to prevent the siphoning. Another website said to adjust the amount of ClearJel to lessen the chance of siphoning....would that help? Thank you!
Have you ever tried making an apple pie with Cortland? They come out late in the year with the Spys. I don't think they'd can well. I get rave reviews on my pies with Cortland apples. They ask for more. This year I bough quite a lot this year; I have them stored in the fridge. I'm ready to make two pies as we speak. That leaves me enough for two more a couple of weeks down the road.
Melissa, thanks for this great video. One thing I have run into is canning apple pie filling while making apple pies. What if anything do I need to do if I make a batch of apple pies right now while preserving a few quarts? Can I take what I would put in the quart jars and simply pour it into a pie crust? Then can the rest as I normally would?
Just a tip : the accurate way to use a peeler is pull it toward you with you index finger wile you anchor the apple ( or anything you are peeling ) with your hand and especially your thumb . Just imagine pulling the peeler towards your thumb, in other words . MUCH quicker
You are amazing. I appreciate that you explain everything without all of the chit chat. Plain simple and to the point! I started canning in my 30's and never looked back. You are the best here on YT and this 65 year young granny knows! 💖👍🏼😘
You go girl. This was so therapeutic. I am the only prepper that I know of that wants to water bath can but I've been bedridden for 5+ years and my household is working against my grow in canning and walking. But I'm still going to plan and be ready for my great escape. Right now I dehydrate and can with a jar sealer and brake bleeder pump because they dont know anything about that lol. Thank you for sharing and may God bless you and yours in Jesus Christ
2 Timothy 1:7
King James Version
7 For God hath not given us the spirit of fear; but of power, and of love, and of a sound mind.
Amen
YES! A recipe WITHOUT clear jel! Adding cornstarch ( or whatever) later is what I need in all our recipes right now!
Yes! No one sells Clear Jel where I live and it’s so expensive to buy online!
Amazon sells it and also Hoosier Hill. Amazon sells a few different ones. I also found Hoosier Hill at Walmart
Thank you thank you! I add cloves to mine I made this last year canned and gave as gifts it is truly delicious! I am here again this year to celebrate the beauty of homestead domestics❤
Try holding that peeler like a paring knife and peel your apples in a long continuous strip. I find it to be much faster and still peels thin.
thanks for the tip!
Yup, she peels apples like my daughter peels potatoes. Kinda drives me nuts to watch!
Dianne J 😂
@@diannej2406 lol...me too
@@diannej2406 same here. And yeah, I always make of a goal to try and take the whole peel in one strip. Lol. It's just fun to try. You should be pulling the blade to your thumb. I keep expecting her to take off a chunk of her finger like that. Lol. So much more dangerous.
For my apple pie recipe, I don't like it one texture. All crunch or all squish. My palate gets bored. So I use a combination of 7 Fuji, 3 Honeycrisp, and 2-3 granny Smith. The fuji is sliced very thin so it becomes like a chunky applesauce, the honey and granny are in larger chunks and it's full of vanilla and spices. Crust is my own recipe as well and is a butter shortcrust egg washed and sprinkled with turbinado sugar to make it really crunch. To date, everyone who's tried it has said it's the best apple pie they've ever had and I get requests for it a lot. Lol.
Also, for diabetics who love apple pie, use Monk fruit instead of sugar. I just made quince jam with only monk fruit and it turned out fabulous.
I put one tablespoon of Monk fruit sweetener in each pint of pears that I canned. It was just the right amount and I didn't have to feel bad about eating regular sugar.
Did you use 1:1 ratio of monk fruit vs sugar?
If it says 1 cup sugar would it be the same amount
I made 4 jars of this over the weekend (without Clear Jel). One jar didn't seal properly so I went ahead and made a pie with it, adding the cornstarch as directed. I just took my first bite this morning, and this is DELICIOUS! What a super easy recipe this was to make, and so delicious. I am looking forward to using these for the holidays. Thank you!
Hello neighbor, I am deep into the apple processing too. My grandson’s eyes lit up when he saw my finished jars of apple pie filling and proclaimed his excitement for his favorite. He also keeps eyeballing the pickles and wondering if they are “done.” I usually make everyone wait for Thanksgiving to crack open that first pickle jar. Anyway, I am glad to know that steam canners are now approved. I have used my for years but my tattered old Ball Canning book is so old that they were not recommended. My poor old canner has seen a lot of action and looks like it. I think I might have to treat myself to a new stainless steel canner one of these days 😊 Have a great trip
I made this recipe. I did omit the clear gel since I didn’t have any. I used the cornstarch since I wanted to make 1 pie right away. But I will have to add the cornstarch to my jarred pie filling when I make it in the future. I was skeptical at first because it looked very runny as I was filling the pie. I had to refrigerate it overnight because when I was finished jarring, it was very late. The next evening I baked it and it was delicious! I really like the ginger in it. It gives it a little kick. Thank you for sharing your recipe. I’m so glad I have more I can make.
Hey Melissa, just watched this twice to find the tip about doubling the storage time for apples. The only thing I can think it can be is what you said about leaving the Apple stems on - is that it or did I miss something 🤔? Thanks for another inspirational video.
Seems such an important question could have been answered a year later. Decided to read a few comments before spending 19 minutes, 32 seconds on the video. Your question was what I also wanted to know.
I decided not to subscribe.
Me too
My father when he was a teenager worked on an orchard picking apples. He always used Winesap apples for baking apple pies and dumplings. YUM!!
My Grandmother also liked using the Winesap apples. The tartness was great.
I've never canned apple pie filling before, but our apples are reaching peak ripeness and I'm excited to give this a try.
Let me know how it turns out and don't forget to try my pie crust! (link in the description)
Thank you so much!!! Finally a channel that explains the "whys" instead of dissing the people who maybe are new to canning & really just need to know why certain canning methods are important!!!
Us new canners arent trying to be ignorant & unsafe, we really just need explanations. So thank you!!!
Made the apple pie filling today, and it came out wonderful. Gorgeous, and tasty. YUM!!!!!!!!!!!!! I doubled the recipe and was able to put up 7 quarts plus one pint :)
Wonderful! Thanks for sharing!
Canning is the ultimate in batch cooking!! I totally agree!!!!
Yes!
Quite by accident, I have become somewhat of an expert at canning fruit. Everyone I share with says they are the best preserves they have ever tasted. I use a no pectin added method that takes longer, but when I'm done my fruit preserves basically have an indefinite shelf life. In fact, I just opened a jar of blackberry preserves I made over three years ago. Looked just like I canned it yesterday and tasted delicious! Apples on the other hand elude me.
I'd love to hear your method Bill.
I need to figure out how to do that!
Is this from President Bill Clinton?
Apple butter is a perfect solution to canning apples with little to no sugar or pectin.
@@lauranewell3197 I have found methods using sugar and lemon juice mixed with the fruit and let it sit for half an hour before cooking. Mixing high pectin fruits like citrus allows you to make preserves without pectin to up the pectin naturally.
You're sure giving those apples a good smacking with the peeler! Astonishing.
I just canned up this pie filling. It turned out beautifully and so yummy. Headspace is the trick! Thank you ❤❤🎉
That's a good tip with the water and lemon juice for while your peeling and cutting 👍
New to your channel. I'm so glad I came across it. You are very enjoyable to watch and very informative.
If you have the apple peeler, corer, slicer did you know you can remove the slicer part. It just unfastens and lays to the side.
Thanks for the tip!
News to me awesome!
I have a Pampered Chef peeler, corer, slicer and I can move the peeler but have never found a way to undo the slicer function. May be worth one more try.
Yep, been doing it for years
Omg, if I can figure out how to take the slicer off on my mom's, I'll make big batches all of the time!
Oh Melissa, thank you so much for explaining the reason for using Clear Jel when canning pie filling. The "why" is always important information! Congrats on the new property. It looks amazing and full of potential. Just might have to visit the rental when it is completed!
Yes! Gravensteins all the way!!! I actually commented on a previous video of yours that the Gravensteins were my favorite and I miss my mother’s apple pies she made from them. You had shared your love of Gravensteins at the time in response to my comment. I hope you and your family so enjoy your pies!
What a wonderful memory!
I was gifted two buckets like the Lowe's blue bucket of apples holy moly, I was peeling apples, for a couple of hours, and got 14 quarts of Apple pie filling, tho you should get a apple slicer it saved me so much time I just put the slicer over the apples and has beautiful even slices, I quite cutting apple's years ago, saves alot of time too.
Thanks for sharing
I've never canned anything yet. But would love to do do. I make a pretty good apple pie. We tend to use cortland apples and eat (honey crisps, a little more expensive in the north east). I figured if I watched enough canning videos, I might get brave and try it. I felt worried watching you cut the apples, though. Your knife didn't look sharp enough but your peeler looked very sharp. I've only seen people peel potatoes that way. Good video. Thank you.
Hi Melissa, I just canned 5 qts. of apples for apple pie filling using your recipe. I love this recipe. The last time I canned apple pie filling, the apples were cooked far to long in the recipe and they were quite literally mush when you made the pie. They way your recipe is they were still firm when putting in the jars. Jars are cooling now and the apples still look great! Can't wait to make a pie for the holidays. Thanks so much. Looking forward to your next video.
So glad!
or putting WARM apple Pie filling over a scoop of ice cream. yum
The best!
I've never canned apples before, but this makes it all feel really doable! Thank you so much!
Hi Melissa! Been a subscriber for a LONG time! In case you didn't know it, you can remove the slicer on the slicer/peeler/corer with a quick turn of the wing nut! I agree those slices are too thin for pie so we just cut them after the peeler/corer does the hard work. Keep up the hard work! I love the changes you're making. 🧡
Good tip. I have an apple peeler corer also but peel, core and cut by hand also. I find if you have odd shaped apples or wide variations of apple sizes the peeler/slicers slow you down. If I have a good batch of apples I will try adjusting the slice size. I don't like mushy apple pie filling either.
Happy to have you here and thanks for sharing your tip!
Yes, I agree. Just remove the slicer blade. Of course, one could use a normal peeler with proper technique and then use a simple $5 slicer corer and be done.
I had more apples than time so I went ahead and used the peeler/corer/slicer and made apple pie with those thinly sliced apples. I did not can the apples before but the apple pie was delicious and the apples weren’t mushy at all.
This looks so yummy 😋!!! I got a bunch of apples from a friend but they're not good for pie so I'm using them to make spiced apple butter!!!! Such a huge blessing for our family of 6!!!!
Yes, such a blessing!
My 5 and I are working on this recipe now. It sounds delightful! Thank you Melissa for all your hard work and determination! God bless your family. Homesteading love from the North (Nova Scotia Canada)!
UK here, I'll give this a go to Preserve the Apples x
Dear Melissa, I cant wait to try this. First, must buy that water bath canner! I use tapioca instead of cornstarch when preparing filling, to be frozen..This, I heard, is the only way, if you are going to be freezing your apple filling. Melissa your instructions are ALWAYS so clear for understanding each and every step! Cant wait to try this.
You can use a large stock pot with a separate rack that fits the interior diameter of the pot. You need to measure the height to ensure you have two inches of water over the jars. Recipes call fir one inch water above tge jars but you can lose water while boiling/processing the jars. I keep a hot tea pot/kettle to add boiling water if needed. Or you can attach canning bands/rings together to make a rack.
I got a secret apple pie hint from a friend, since my pie crust was wonderful but the filling not so much. Yes, I would find a pie pan of apple pie filling, no crust. Her secret is using three different types of apples; 3 tart ones (granny smith), 3 semi tart (braeburn) and 3 sweet one (gala) per pie (use your favorite apple types, and she said to use your favorite spices, along with the rest of things from your favorite recipe. It was the best apple pie I ever made. Until next time much love💖
Great video! I am going to be preserving all of my apples this weekend. I want to make apple sauce, apple cider, apple butter, pie filling, and also apple cider vinegar too! I am gonna be busy.
Yes, but soo worth it! Let me know how everything turns out.
Im canning for the first time today. Iv thoroughly enjoyed your videos and learning homesteading skills has kept me sane during isolation. Thanks!
I really like a softer apple in my pies there was a gourmet apple.pie we used to buy every holiday usually 2 or 3 ..it had a softer apple ,I don't like to have a crisp bite in my pies . so a friend told me she cooks he rpie filling down a little and it comes out perfect after it's baked ...love it perfectly done..to each our own ...
well that was a good tip on the oxygen in the fruit..thanks!! I bought one of those steam
canners I can't wait to make this!! I love this canner!!!
Great recipe!! I only got 3 quarts as well lol. Thank you Melissa, I love your videos!
I planted 3 apple trees this past Spring. Now to wait... planning on planting 2 more this next spring.
That's great to hear!
Useful and well explained video, thank you Melissa.
I do can apples and pears but instead of using water I do use the juice from the non-perfect fruit (my trees produce tons of fruits).
How do I get the juice from the non-perfect fruit (pears, apples, peaches, quince, etc..):
- Wash the fruit.
- Remove spots, blemished parts of the fruit.
- Cut the fruit to check for the core part.
(blackish cores of pears, apples and quince are discarded which might be caused by insects or diseases).
-- Cut the fruit in pieces.
- Place the fruit in a pressure cooker covering with just enough water and set the stew cycle (35 min).
(forgot: add lime juice or any citric fruit juice. I do use sour orange juice)
- Let it rest overnight (for Quince, it is important to get that beautiful reddish color and also their anti-oxidative properties are enhanced by the high temperatures in the cooking).
.- Strain the pulp and get the juice.
I do can only the juice or the fruit in their own juice.
I use not sugar at all in the canning.
For the fruit to have a firmer texture, it can be soaked in lime water for some hours, rinsed very well and then process accordingly.
when I cook down apples with skin on (pulverize later in processor) on the woodstove for applesauce the reduced nectar with pectin results as an extra. wish I knew what apples she was using, one tree that just fruited plentifully this year finally. look identical, taste great,crisp and don't brown quickly after slicing.
I found your website and apple pie filling recipe online yesterday and canned four jars. It was awesome to see you make it today. 😊
Glad you enjoyed the video!
This woman is Dr. Quinn medicine woman gorgeous. I mean this respectfully Mr. Norris (Incase she's related to Chuck Norris)
lol, Mr. Norris
She truly is. Agreed. Beauty and brains. Wow.
Thank you so much for explaining the little things like sugar content, and explaining why you blanch the apples. It's those little things that is why I follow people because you can not find a lot of people that will explain this things.
I just purchased a steam canner this year and I LOVE it! It makes water-bath canning SO much easier! (I also purchased an electric water-bath canner this year - which I am less enthralled with......)
That is awesome!
I’m unimpressed with the old clunky water bath canner. I think I’ll try a steam canner this year!
I love my electric water bath canner I got 2 years ago. I don't have to lug that old kind canner from sink to stove. I just have the electric water bath set up next to my sink. So no lugging that heavy canner.
I haven't yet done pressure canning. I'm expecting my canner to arrive in a little over a week. Thank you for solving a problem I've heard so many complain about in a FB food preservation/homesteading group I follow. I now know to blanch the fruit and why. And I also now know what to use for thickener and why.
Glad you found the information useful!
I bought an electric potato peeler. It works for apples too. Best buy ever!!!
Thank you I made 2 Qts & 1pint of apple pie filling yesterday 😃. Now to perfect your pie shell lol, TY again 💓
Looks easy and tasty and ready to go never heard of that thickener but i slways wondered how to get that thickness for pie filling 👍👍👍👍looks pretty easy im still learning thanks a bunch😁😁😁😘
You are so welcome. Thank you for watching!
I just processed some cinnamon vanilla bean honeycrisp apples yesterday. Honeycrisp apples are my favorite. Great video.
so good
Those are our favorites bit they don't grow well here. I'm watching all kinds of grafting videos in hopes of finding a way to make them produce well in this humid high heat of south Texas
I made apple pie filling and canned it last year for the first time. I have been told by multiple people who ate the pies that it was the best apple pie they ever ate. I have a couple jars left and ordering another 160lbs of apples again in November to process and can.
That’s a lot of apples! 160 pounds!
@@lisakaye9340 it is! We make applesauce, apple butter, apple slices and pie filling to can and we dehydrate some of them too.
When using my apple peeler I have the choice to leave the slicer in place making the spirals or releasing it to just peal and core, which is what I choose to do when making pies, slicing the apples myself the thickness for pies.
I agree don't use granny smith for the main filling apple, but whatever sweet apple you choose, add one grated granny smith to add balance
Can't wait to have my own homegrown apples, i have 2 tropical varieties as i am in subtropical Australia but i am at a high elevation so we actually get more chill hours than most places around here i will be ordering 2 more other varieties soon then i plan to get scion of different varieties and try and graft them to the 4 original trees
🍀🍀🍀🍀 love your teaching style learn so much from you Melissa - thank you
I thought 19 mins was too long to watch your video, it wasn't. For such an advanced recipe🤯, I was really surprised how basic your range was. 👌
I love using a mixture of apples. But if I had to choose, honeycrisp apples are my favorite. We have a markdown bin in our grocery store so when I see bags of apples I grab them, of course I buy them, and make sauce, apple crisp, and cinnamon apple dutch. 😋
I just bought 2 big bags of bananas for 1 dollar each froze one and my kids eat the other in no time.
Yes, even if you aren't able to grow your own you can still make so many wonderful things and bonus if it's at a discounted price!
@@MelissaKNorris I do work in a grocery store which enables me to keep an eye on "mark down" items. Plus I have the advantage of staying connected to people/customers who might have fruit trees or they might have an over abundance of "whatever" in their garden and are willing to share.
Mine too love Honey crisps for pie.
I have two apple trees not really for sure what they are there green kind of tart very Farm apples I just put away apple butter fixing to make some applesauce and maybe smile apple pie filling not too for sure about that one I don't want to mess it up and my trees are organic we do not fit no pesticides thank you for sharing your video always enjoy watching them here apple pie filling looks delicious
You have convinced me, I need a steam canner to add to my collection. ;0)
Lol seriously a game changer, so much easier to use and faster
I found that when doing apples for a pie you are baking right away that people love the slices from the peeler/corer/slicer. But yeah, those would get pretty mushy for storage.
Can't wait to start canning! I just got my new canner. Plus hubby scored over 100 used qt jars that I'll have to scrub & wash (the bulk of them are really dirty from being stored somewhere dank & grungy). We did buy some new pints plus some lids & rings to get started on the quarts. Unfortunately I am the dishwasher, I don't have the appliance, but that gives me more time to watch more videos & gain confidence.
Thanks & Blessings!
Edit: Oh no! I got a pressure canner. I don't have a steam canner. I do have a 22qt stock pot. Can I still make this recipe?
Great video will be doing this fall for sure, you are so organized, knowledgeable, a joy to watch.
Ok, Melissa, how do l get on your Christmas list ? That Apple pie filling looks amazing. I can almost taste it now. All kidding aside! Great video as always.
Jim
I am new here. We use starfrit potatoes peeler. It just peels the apples. We have peeled about 5 bushels for pie with this.
Great to know! Thanks for sharing
Wow I really enjoyed your teaching style! Thanks so much. I subscribed. 😊
Melissa if you can get your hands on an old heirloom Grimes apple tree buy you some! They have huge yellow perfect on the sweet side with a gorgeous rosey pink blush! I can tell you love your apple trees. I would love to have one again. I had two years ago and I haven't had an apple like them since.
I like to use a pasta pot when blanching anything. I remove the insert to drain the water off then I can dump whatever into a bowl or ice bath and process the next batch. Easy and not chasing after that last hard to catch piece.
My favorite apple for everything is Staymen Winesap.
Thank you, Melissa, for the clear instructions! I bought a steam canner and made the pie filling yesterday, and then made a little pie with the extra half quart. It was so good!! One question: I did not have any bottled lemon juice so used frozen from our tree. It seemed to work and tastes great, but is there a reason for using the bottled lemon juice? Does it affect the keeping quality or the safety or something? Many Thanks!
Yes the lemon juice is there to ensure the acidity level stays low enough for safe canning. Fresh varies a lot in levels so that's why bottled should be used when canning.
Ok then! Thanks for taking the time to answer. 👍💕
my neighbor did thee courtesy of planting a pear tree on my fence line years back. i see alot of people stocking up for this winter season political corony capades and have a beneficial cold storage area prebuilt in my base area.
Never mind. You just answered my question. Thanks
I’m a Jonathan apple girl…to me they make the best pies ❤️
Thanks for video - now I know when to harvest! The corer part on my apple peeler corer gadget can be rotated down and away from the fruit to use as just a peeler - yes, that thing slices very thin!
Great tip!
Oh you had to remind me ... We had two mature trees in our backyard in Washington, mom made great pies.
You are an excellent teacher.
Glad you think so!
Those Johnny Appleseed peeler machines have the option to peel but not slice the apples. I still used the manual machine to peel my apples but then I used an apple section slicer so I got bigger sliced chunks of apple for my pies.
OMG those apples look gorgeous!!
Love apple pies- during Thanksgiving I have to make 3 of them.
I too do not like the thin slices from the apple peeler corer. This year we removed the corer and peeled the apples quick with the peeler portion leaving the core to be removed with the push down corer slicer as a second step. It worked out great and the apples were in bigger chunks that those thin skinny slices of the peeler.
Looks delicious and the first time I have seen a steam canner!
The steam canner is neat!
I have this canner and LOVE it!!
Wow Melissa, how do I get on your Christmas list??! Love your videos!!!!!!
Thanks very much for your good recipe, really appreciated.
My pleasure
My partner is diabetic and I've found you can do sugar free version with sugar free pancake syrup instead of sweetener and gel.
Gabrielle Blair I too am diabetic and would like to know this trick. Would u pls share the kind and amounts used for ur recipe? Thank u.
Great recipe! Loved your video! That Ceylon cinnamon is the best, but it's pronounced 'say-lon' not ' see-lon'. Just trying to help. I love my steam canner, it's been a game changer when canning! Thanks for all your helpful tips! New sub too.
Also, can you use apple cider vinegar instead of the lemon juice concentrate?
I take the slicing/coring blade off the peeler. Then I use a wedged/corer from Rada.
I was saving your pie crust recipe because I need to start making mine instead of using the premade ones that surely have preservatives. In your recipe you said to see notes as to which flour works best, but there is no mention of flour in the notes. Which type of flour do you recommend?
I enjoy all of your video's! Thank you!
I used your recipe to can apple pie filling today. It made 3 quarts & 1 pint. My very first time to can any kind of pie filling. Two of the jars siphoned quite a bit, but they still sealed. I followed the recipe to a T...I’m making another batch soon, and I will try leaving them in the open & turned off canner for 10 min, not 5, after the processing time is over to prevent the siphoning. Another website said to adjust the amount of ClearJel to lessen the chance of siphoning....would that help? Thank you!
Looks amazing I made some today I hope its awesome! I also just subscribed!
Thankyou for sharing your knowledge 🙂
Some apples have a more tender skin that bakes well in pie, along with adding more nutrients and fiber.
I made your apple pie filling and it is good stuff!
You can set ur apple, peeler,corer to slice thicker.
Thanks for the tip!
I’ve never seen a peeler like that. Looks awkward. But it got the job done! Will you make cider with the cores and peelings?
I make apple butter with them.
I have really learned so much from you and enjoy your website. I love your canner - where did you purchase it?
Link in the show notes
Have you ever tried making an apple pie with Cortland? They come out late in the year with the Spys. I don't think they'd can well. I get rave reviews on my pies with Cortland apples. They ask for more. This year I bough quite a lot this year; I have them stored in the fridge. I'm ready to make two pies as we speak. That leaves me enough for two more a couple of weeks down the road.
Melissa, thanks for this great video.
One thing I have run into is canning apple pie filling while making apple pies.
What if anything do I need to do if I make a batch of apple pies right now while preserving a few quarts? Can I take what I would put in the quart jars and simply pour it into a pie crust? Then can the rest as I normally would?
Just a tip : the accurate way to use a peeler is pull it toward you with you index finger wile you anchor the apple ( or anything you are peeling ) with your hand and especially your thumb . Just imagine pulling the peeler towards your thumb, in other words . MUCH quicker
Much easier to peel if you quarter/eighth your apple first. I love Gala or Fuji for pies.