Apple Pie Filling With Vanilla & Buttershots! Canning
"My DD went apple picking and brought me a nice bunch of organic apples. This can top ice cream waffles, pan cakes, french toast. Make an apple pie with it or stuff puff pastry with it. Pour it over a hot ricotta cheese cake."
photo by Bonnie G #2
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
5-6 quart jars
- Serves:
- 40
ingredients
- 4 cups sugar
- 1 cup cornstarch
- 1 tablespoon cinnamon
- 1⁄2 vanilla bean, split and scraped
- 9 cups water
- 1 cup butterscotch schnapps
- 1⁄4 cup bottled lemon juice
- 1 teaspoon lemon zest
- 9 lbs apples, peeled, cored and sliced
- 3 cloves (optional)
- 1⁄2 teaspoon cardamom (optional)
- 1⁄2 teaspoon ground nutmeg (optional)
directions
- In a large pot place first 5 ingredients and optional spices, bring to a boil and cook till thick and bubbly. Stirring so it doesn`t stick to the bottom and burn.
- Meanwhile pack 4-6 sliced apples in sterilized quart jars.
- Remove from heat and add the lemon juice and zest and buttershots.
- Pour over apples removing as much air as you can. This is thick so use a butter knife to help it seep down to the bottom. Leaving 1 inch head space.
- Wipe rims and place hot lids and screw tops on.
- Process in a water bath for 25 minutes.
-
Optional packing:
- Mix apple slices into the syrup then pack.
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Reviews
-
This apple pie filling is the best thing since bubble gum. I didn't have any vanilla bean so I used regular vanilla, clear gel instead of cornstarch and apple juice instead of water. I cut the apples into smaller chunks and canned in pints for waffle topping. It is really good made into a crumb topped pie. For the topping I used flour, butter, brown sugar and butterscotch chips. -
Made this in an attempt to use up some of the over abundance of apples from our trees, had a little left over and had to try it so served over ice cream and the flavor is oh so good, love it and this morning tried on yeast waffles for a wonderful breakfast. I did go for a hot water bath seal as was more comfortable with that and had no trouble with them sealing. But then this morning read the review about not using corn starch and that kind of has me freaked out. But decided Rita is a great cook so knows what she's talking about and has tried this one based on her photo, will just see how it goes. At this point this is a full 5 star recipe for me based on taste, appearance and end results. I used 1/2 quart jars and got a full 10 jars -
The reason your jars didn't seal properly had NOTHING to do with you as a novice canner; corn starch is NOT recommended for canning! Substitute clear gel or tapioca instead. -
This pie filling was incredible. Did not know what buttershots was until I read the reciepe but wow is it tasty. I had two jars that didnt seal properly so made up my own cheesecake with apple pie filling (#335174) Got rave reviews from everyone who tried them. -
You can not add cornstarch if you are canning these! Cornstarch and flour are no no's
see 2 more reviews
Tweaks
-
I used 3 Cups of Sugar & instead of Vanilla Bean I used 1 1/2 Tbl of Madagascar Vanilla Bourbon & I used 3 tsp of Caramel flavoring instead of butterscotch Schnapps.
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This apple pie filling is the best thing since bubble gum. I didn't have any vanilla bean so I used regular vanilla, clear gel instead of cornstarch and apple juice instead of water. I cut the apples into smaller chunks and canned in pints for waffle topping. It is really good made into a crumb topped pie. For the topping I used flour, butter, brown sugar and butterscotch chips.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey
