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Recipe for Canning Apples for Pie Filling

A method for canning apples to use as pie filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and syrup work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 742 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Recipe for Canning Apples for Pie Filling

Ingredients

Directions

Prepare the apples

  1. Wash, core, peel, and remove any decayed or damaged spots from the apples.

  2. Slice the apples into a bowl of slightly salted cold water to prevent discoloration.

  3. Pack the fresh apples into glass jars or tin cans.

  4. Add 1 cup of hot thin syrup to each quart of fruit.

Seal and process

  1. For glass jars, place on the rubber seals and screw on the tops without sealing completely.

  2. For tin cans, cap and seal completely.

  3. Sterilize in a hot-water bath for 12 minutes, or use a water-seal outfit for 10 minutes, or steam pressure for 6 minutes, or 4 minutes in an aluminum pressure cooker.

Cool and store

  1. Remove jars, tighten the covers, invert to cool, and test the seals.

  2. Wrap in paper and store.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + syruptop 22% of all pairs
    Smell alikelow
    Cooked together742 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Apples
Supply the fruit that forms the body and filling of the pie.
Hot thin syrup
Adds sweetness and moisture to the packed apples.

The step that matters

Slicing into salted cold water. Cut apple flesh oxidizes and browns quickly when exposed to air. The slightly salted cold water slows discoloration, so the slices stay pale before packing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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