Wednesday, July 12, 2017

Good Fillings... Bourbon-Vanilla Bean Apple Pie Filling

Bourbon-Vanilla Bean Apple Pie Filling
Found on Canning Only Recipes
Found on the Ball Facebook Page

Yield: 3 quarts

1/2 cup lemon juice

12 cups peeled, cored, and slice apples—packed down tightly

2-3/4 cups granulated sugar

3/4 cup ClearJel

1-1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3-1/2 cups water

1 vanilla bean

1/3 cup Bourbon


In a large bowl, mix together 1/4 cup lemon juice and four cups of water. Add in the apple slices, and stir to submerge. Drain.

In a large stock pot, combine the apple slices, sugar, ClearJel, cinnamon, nutmeg, salt, and water.

Slice the vanilla bean in half lengthwise, and scrape out the insides into the pot.

Bring mixture to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.

Add remaining lemon juice and bourbon, return to a boil and boil for 1 minute, stirring constantly.

Ladle hot apple pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool.

Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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