Canning. The thought of preserving fruits and vegetables in a way that doesn’t take up freezer real estate truly makes me happy. Canning also keeps me on my toes! Knowing I have to be extra-diligent and follow a detailed process when canning amplifies the sense of accomplishment once I’m all done.
I’ve been canning for about 6 years, but I’ve limited myself to time-tested and well-instructed recipes for salsa, grape jelly, strawberry jam and, after I was presented with a big box of apples from a neighbor’s tree and a highly-recommended recipe for apple pie filling several years ago, apple pie filling.
Most people start preserving with simple stuff like jam or tomatoes. I have a surprise for you: there’s such a thing as easy apple pie filling. It’s the first thing I ever canned, and I’ve followed the same process over and over again, always with fantastic results!
I love this recipe because it makes so much more than apple pie! Here’s how I use it:
- 1 jar of easy apple pie filling is enough to make one apple pie.
- 2 quarts of apple pie filling will make a 9×13 pan of apple crisp. 1 quart will make a 9×9 pan of apple crisp.
- Open 1 quart, warm it up and serve over pancakes, waffles, oatmeal, ice cream or even pork chops.
- Make a yellow cake mix and stir in a quart of pie filling. Bake in a bundt pan according to directions on the box.