The world needs more you! I'm so comforted watching your videos. Don't ever stop. So glad I subscribed!

❤️❤️❤️❤️❤️ my grandma almost made all of us “kids” food snobs!!! Growing up as soon as school was out I couldn’t get to the farm fast enough!!! This video makes me homesick! The motto in the country was “if it was not in the cellar or cupboards “you didn’t eat it”. So everything was always homemade! I love Texas and it is where we raised our family. BUT, growing up in the hills and mountains of WVA was like “no other place in the world to grow up”! I have always been kind of sad that our kids never had such an experience !! This is what makes me love your videos!

The following is the recipe from "The Amish Canning Cookbook" pages, 136 & 137. Use fresh fruit for this recipe. While it is possible to make canned pie filling using frozen fruit, the end results won't be as pleasing. The recipe that follows makes 7 quarts of pie filling, enough for one canner load in most canners. Each quart will make one 8-inch pie. Apple Pie Filling: 6 quarts tart pie-type apples (Such as Granny Smith, Gravenstein, Jonagold, Jonathan, and Pippin) 5 1/2 C - Sugar 1 1/2 C - Clear-Jel or Cornstarch 1 Tbsp - Cinnamon 1 tsp - Nutmeg (optional) 2 1/2 C - Cold water (or use apple juice for more flavor) 5 C - Apple juice 3/4 C - Bottled lemon juice 1.) Wash, peel, core and slice apples 1/2-inch thick. Keep them in an anti-darkening, acidified water solution so they don't darken while you are preparing the fruit. You can use 1 tsp of ascorbic or citric acid dissolved into each gallon of water used or 3/4 C of lemon juice stirred in per gallon. 2.) Blanch the sliced apples in batches by placing them in a gallon of boling water for 1 minute. Remove apples, drain, and place them in a covered pot to keep warm. 3.) Combine sugar, Clear-Jel, and spices in another large pot. Add water and/or apple juice and cook over medium high heat, stirring constantly, until mixture thickens and begins to bubble. To the pot of cooking liquid, add the lemon juice and boil for 1 minute, stirring constantly. Fold in the apples. 4.) Fill quart jars, leaving 1-inch headspace. Following the directions in the "Water-Bath Canning: A Step-by Step Guide," process the filling in pint or quart jars in a boiling water canner for 25 minutes at 0 - 1,000 feet, 30 minutes at 1,001 - 3,000 feet, or 35 minutes at 3,001 - and over. To Use: Open a jar of apple pie filling and spoon into a baked or unbaked 8-inch pie shell. Cover with a top crust if desired and bake in a preheated 425 degree oven for 20 - 25 minutes, or until the crust is baked and golden and the filling is hot. I hope this will help you understand the recipe a little bit better. After watching Linda's video I purchased "The Amish Canning Cookbook" and the Hoosier Hill Farm Premium Clear-Jel (2.75 pounds). My apple pie filling came out perfect. Thanks Linda.

Enjoy your canning videos.Keep showing your canning you do a great job.

I’m so thankful to be learning from you Linda, are used to cook for a lot of people but I never canned. With what’s going on in the world today I felt it was very important to learn. You’re a great teacher and down to earth!

One year when my kids were little our apple tree over produced an abundance of apples, so I canned up as much as I could, most of them was the apple pie mix. We really had a good winter that year.

That is definitely a delicious piece of art---Beautiful!

Thank you for sharing the pie filling. My family really loves it. It will put into our Canning every year. Thank you linda

I like the pride you take in your canning...

Linda, I love your videos. I am so often asked what I know about the different kinds of ClearJel and how to use each. I see recent questions again below. So I hope the following will help your viewers. Rebecca ClearJel is a white powdered modified cornstarch. It can be used to replace cornstarch, flour or tapioca as a thickener. The general conversion ratio for ClearJel (for NON CANNED RECIPES) is as follows: 1 TBSP of cornstarch= 1- 1/2 TBSP of ClearJel 2 TBSP flour or tapioca=1 TBSP ClearJel It comes in 3 kinds- one that is regular that is cooked with the food, one that is instant and one that is called Therm-Flo specifically for frozen foods, as it maintains its thickening qualities without separating, like the others. I rarely see any therm-flo anymore. I see lots of recipes for the cooked type and also for the instant ClearJel and also unfortunately, see lots of recipes that don't specify WHICH to use. To determine which to use (or which a recipe is using) see how it is used in the recipe------ INSTANT Clear Jel thickens without cooking, and has good heat and acid tolerance-(for acidic foods like fruit). It is freeze-thaw stable. The instant MUST be added to a DRY ingredient first, usually to sugar, for a pie, crisp,sweet sauce etc. Whisk it together then add to the fruit mix. Instant sets up immediately but reaches full thicken-up after 10 minutes of sitting. If not thick enough after 10 minutes, repeat the process with a TBS more or so of each ClearJel and sugar. For pie, crisp, cobbler etc- after thickening, the fruit is poured into the pie shell or baking dish, finished with whatever topping, then baked. OR, fill the pie crust with the thickened fruit, freeze and bake later. I have used the instant in a pinch to thicken a gravy but you'll have to deal with some really gummy, jelly lumps immediately that you'll have to try and break up (not pretty and not easy to do). Instant ClearJel is NOT RECOMMENDED for HOME CANNED products as it breaks down in heat processing/canning and does not allow the heat to go throughout the jar.. THERM-FLO is what is often used for FROZEN pie fillings, though instant ClearJel prepared as above works fine for me, for baked, frozen then thawed, or frozen then thawed (or not thawed) then baked. The cooked type, also called REGULAR ClearJel (used to thicken fruit pie filling to process/can, or for gravy or to thicken up a stir fry for example) is whisked into a small amount of ROOM TEMP or COLD LIQUID (milk, water, juice etc)---enough to dissolve it all into a thin paste or liquid- which is then whisked into the hot liquid and all is then cooked until it is thickened to your preference. Or, just mix it all together when cold, then heat while stirring till thickened. It doesn't take as long as flour to cook, making it great to thicken stuff faster and also you can repeat the process (cold liquid mix & then add to hot) until it's thick enough. And it has no uncooked flour taste. Most AMISH cooks use REGULAR ClearJel. Maximum thickness is reached AFTER the cooked product is COOLED. Regular is used for CANNED Pie Fillings because it stays thin while hot, letting the heat of the processing reach everything in the jar. Regular ClearJel is NOT RECOMMENDED for FROZEN products like sauces as it tends to weep when it thaws.. There are about 3 cups in 1 pound of ClearJel. Pie filling recipes for canning take about 1½ to 2¼ cups per 6-7 quarts of pie filling. The following amounts of ClearJel to use for 4 different fruit pie fillings (to can/process) are from the Penn State Extension Service. The amt of ClearJel recommended is for safety sake- otherwise it could be too thick and inhibit heat penetration in the jar.The rest of the ingredients, as well as the instructions for making & canning each, are at extension.psu.edu/fruit-pie-fillings APPLE PIE FILING Ingredient needed for: 1 quart 7 quarts Granulated sugar ¾ cup + 2 Tbsp 5½cups ClearJel ¼ cup 1½cups BLUEBERRY PIE FILLING Fresh or thawed blueberries 3½cups 6 quarts Granulated sugar ¾ cup + 2 Tbsp 6 cups ClearJel ¼ cup + 1 Tbsp 2¼ cups CHERRY PIE FILLING Fresh or thawed sour cherries 3½ cups 6 quarts Granulated sugar 1 cup 7 cups ClearJel ¼ cup +1 Tbsp 1¾ cups PEACH PIE FILLING Fresh sliced peaches 3½ cups 6 quarts Granulated sugar 1 cup 7 cups ClearJel ¼ cup +1Tbsp 2 cups + 3 Tbsp Another site that's great for canned fruit pie fillings made with Clear Jel is at hgic.clemson.edu/factsheets/HGIC3160.htm Here's 2 of my favorite recipes using clear jel- Vanilla Pudding1/3 cup instant dry milk 1/2 cup sugar 1/3 cup Clear Jel (Instant) 1/4 tsp.Salt Combine dry ingredients. Add 2 cups cold milk & 1/4 tsp vanilla. Mix in blender, or mixer. Thin if needed. Or vary with lemon, coconut, etc. Add more sugar with cocoa. Cream Soup1/3 cup Clear Jel (Instant) 1/3 cup dry powdered milk 1 tsp. salt and 1/8 tsp. pepper 1/4 tsp. garlic powder 6 mushrooms beef or chicken base Put all ingredients into blender. Blend then add 2 and 1/2 cups milk and blend again, add mushrooms or base to taste, blend 10 sec. This is good for casseroles which will be heated. It saves the cost and salt of canned soup, or the bother of white sauce. Lastly- JAMS & JELLIES can be made with it too. It’s not an exact science but some experimenting can make a great product, canned or frozen.Any fruit jam or jelly recipe may be used as long as the product is processed for 10 minutes or frozen. Substitute 7 tbsp of Regular ClearJel for the pectin in cooked jams and jellies and 3-4 tbsp of ClearJel for the pectin in freezer jam recipes. ClearJel does not dissolve easily in liquid. To help dissolve the product mix the ClearJel with a little sugar before adding to the fruit or juice. A couple of recipes from Washington State University- (For all of the recipes, after boiling as directed---- pour into jars, leaving 1/4 inch headspace. Process 10 minutes in boiling water bath or freeze.) CHERRY JAM 4 cups pitted chopped cherries1/4 cup lemon juice4 tablespoons ClearJel Sugar to taste (approximately 1 cup) Add lemon juice to cherries. Combine ClearJel with 1/4 cup of the sugar. Add to cherries. Bring to a boil, stirring constantly. PEACH JAM 3 3/4 cups peaches1/4 cup lemon juice7 tablespoons ClearJel Sugar to taste (approx. 1 1/2 cups) Add lemon juice to peaches. Combine ClearJel with 1/4 cup of the sugar. Add to peaches. Bring to a boil, stirring constantly. Add rest of sugar. Boil for 1 minute, stirring constantly. BERRY JAM 4 cups crushed berries or juiced 1/4 cup lemon juice 7 tablespoons ClearJel Sugar to taste (approximately 1 1/2 cup) Add lemon juice to berries. Combine ClearJel with 1/4 cup of the sugar. Add to berries. Bring to a boil, stirring constantly. Add rest of sugar. Boil for 1 minute, stirring constantly.

I love to see how you make your Apple cider vinegar. Thanks for sharing this recipe. Can't wait to can up some. :)

Beautiful pie filling! I also have and love the Amish canning book. Looking forward to Apple season to try it. Thank you for sharing.

Beautiful pie filling!

Beautiful ! Pie filling and you.

Hi Linda, I am learning so much from you. I just ordered my first dehydrator. Please keep making videos. Thank you. Tink

Just made a double batch and am SO GLAD I did!!

Thank you so much for posting this recipe We Love it.

Will be doing this one soon. Looks wonderful. Thank you!

I just got this cookbook and so glad to hear you love it!! Can't wait to use it this coming week!

love your canning videos! please keep sharing :)

That is the best looking pie filling ever!! You said it BEAUTIFUL!!!

Oh my gosh!!! I made this yesterday. I cut 1 cup sugar and used 2 cups water (diabetics). It is the best ever! I had two fails, but I will use them this week. I over filled. Love, love, love it. Love your videos.

It's almost apple season again and I can't wait to put some pie filling up this year!!

Hi Linda! I have loved watching your videos (and I am DEF making this apple pie filling WOW), I have also purchased the Amish canning book mentioned in your video, excited about that! I will be recommending your channel to others--thank you!!

Thank you so much...I bought the cook book and made 6 quarts today and it is the best I have ever had...Tastes like a cool fall day

I've not used Clear-Jel myself but some of the videos I've watched they suggested leaving a little more than an inch for expansion. I think imstillworkin was one of them. I do love the Amish Caning Cookbook and it is one of my goto's. She is such an interesting person.

Yum...looks good!!

This was so help full, made your onion jam (relish) and apple pie filling today. Cheers from Australia

Beautiful!

I also use that same canning book and I love it. I think I will try apple pie filling, thanks for sharing👩🏽‍🌾🙏🏽🧡

Looks Fantastic ! Going to do some tomorrow, thank you !

I got my Amish Canning book in the mail last week, and I am so excited to try some of the recipes. The book is very informational. Thank you so much for your reviews. I Think I have purchased 4 items from Amazon this week based off your videos. Good thing it's my Birthday month. lol

Love it- go big or go home, amen!

finally got my 🍎🍏 filling done and its amazing..can't wait to share with family and friends..thx

OMG! I’ve been looking for a recipe for apple pie filling. Glad I found yours. I just bought that same book! Also picked her Amish Cookbook too. I’m just a beginner at canning, but, learning fast.

I always give you a thumbs up, as you always explain everything in a simple to understand manner, and don't talk down to your audience.

Linda I just done the same thing last week! I canned 25 quarts of apple pie filling. Our local grocery store had them on sale for 77 cents a pound, I couldn't resist. The are on sale this week again I am thinking of doing some dehydrating with them! Blessings!!

I just bought this book and canned the meatless spaghetti sauce. My family loves it. Our Apple and pear trees did not produce this year so might have to wait for a sale.

I think you need a holiday, I think you need to holiday with me lol Lots to see here in Northampton UK, lots of old buildings and stately homes. Also I have a very nice kitchen you might want to cook in :)

Thank you, Linda. I've been scouring you tube for a good canned apple pie filling and you came through. (:

You should do a home tour! I'm so jealous of your beautiful kitchen!

that looks delicious! funny how you said you sort of go and watch a bunch of vids before canning to get tips...I watched another apple pie filling vid before yours, and they left quite a bit of headspace in the jar for expansion...but I didn't care for the recipe..your recipe is more like we like, but I made a note of the extra headspace and now from watching yours I can see why...so I learn from your knowledge...so thank you for that...your vids are very inspiring...going to can some pie filling now, with confidence! =) thanks again

I got this book upon your recommendation. I love your videos!! You inspire me!!

Hello from MT, my mom just got a ton of apples from a neighbor and she's in a canning craze too! I decided to order the Amish cook book for her for christmas, so thanks for mentioning it.

Please do a Video on apple butter! Thanks so kindly

I love this video- how real you are. It's like cooking, baking or canning with a friend. But you also do a great job! Thanks. Love your egg stand! Wonder if that would fit my duck eggs!

My husband wants me to can some of this apple pie filling! I can't wait!

I just got my cookbook last week! can't wait to make this this coming weekend.

Oh My God!! I can't wait till apples are ready!!!

Home canned is so yummy. I have canned pie filling but I haven't tried the apple butter yet .I need to try making it.bi gave out jams and jellies for Christmas and pickles and salsa lol. Have a great weekend.love the video.

that apple peeler corer slicer is the best thing i ever got on amazon other than my corn brush which i use for washing dishes, glasses, pots pans..and another i use for my bath brush

For some reason when I canned apple pie filling today (I have canned it many times before) I was just an organizational mess putting the ingredients together. I put the liquids in the pot first, then the sugar and spices, turned on the heat and forgot the clear jell and quickly added it to the heated ingredients. To my amazement it all came together anyway. I followed the Ball book and blanched the apples and the final product tasted very nice BUT hopefully it will be good in the pie. I have the Amish book on order. Its long past time I got it!! I used 1 1/4” headspace and it was barely enough so I will add 1/4” more head space next time.

Thank you so much for this video. I have had a great time viewing it, now I'll be making some to store until I'm ready to make pies. Thanks again. I also will get the Amish canning book. I do have a couple of the Amish cook books and I love them. See you soon.

I purchased a Ball electric Fresh tech water bath canner.. oh my. it is wonderful. got it online - Walmart. It heated very fast worth every penny I paid for it in convenience and time saving. It holds 10 pints of regular mouth jars. I put 5 --1/2 gallons jars of water & 1/2 cup white vinegar to keep the jars from getting hard water crust on them. I canned 34 pints of pure Lemon juice in no time.

Awesome!!

Oh my gosh, love this channel :)

I love my Amish Canning Cookbook! My favorite so far is the Kosher Dill Pickle recipe! My favorite pickle of all time and I made it myself! Thanks for sharing this recipe as a demonstration on how to do pie filling. I bought my apples yesterday and jars. In Facebook canning groups, they mentioned to leave 2" headspace for the expansion. I need a good stock pot that's not aluminum.

Hi Linda. I made my apple pie filling yesterday and tried to make sure I had 1" head space. I had two canners going at the same time and ended up with 9 out of 19 quarts that leaked. I'm going to try to remove a little bit from each leaked jar, clean the tops, put new lids on and reprocess them. A friend was helping me and she said she learned from my lesson. If it had been only one jar I would have made a pie right away but I had too many that leaked. Thank you for your videos! They are all very helpful and interesting!

That looks delicious! You do a great job with your videos, very informative, like sitting in the kitchen with you while you work. Makes me feel a bit lazy, sitting here doing nothing! would love to try this!

I'm going to try this recipe for my filling. I only have one jar left so I better get busy! This looks so yummy!

I got my book it's awesome I love that Amish book...

I made this last summer it so good. my oldest grandson loves to put the filling on Vanilla Ice cream after heating it up. and any sauce left over puts it on toast. so good not just for pie.

Wow!!! They look absolutely gorgeous for sure, like jewels 🍎💎🍎!!! I just ordered some clear gel upon seeing your results.

Thank you so much for the recipes

Thank you. for the video. I also do use dried spices but for nutmeg I prefer to freshly grind my nutmeg, so it is flavorful and fresh every time. I also store it in the refrigerator to keep it fresh.

Lovely job, Linda. I am trying to learn.

Looks yummy, Thanks so much for the video. Keep them coming please. Have a good night or "" morning ""

YUMMMMM, gonna make some of that apple pie spice! love it and great idea with the juice instead of just water, thanks for that idea!! happy pies!

Hi Linda!!! I bought the Amish canning book and am going to try to make the apple pie filling!!! Love your videos! if it weren't for you I wouldn't be canning!

I have only used the Amish Canning Cookbook's apple pie recipe, but it is good! I would also recommend it!

I love that book. I haven’t made this yet but I made the blackberry pie filling. It’s awesome. All I would change is I would leave about 1 1/2 head space. Maybe 1 1/4 but definitely more than one inch.

Linda almost all of my jars oozed pie filling under the lid and down the side of the jar. I know I measured my inch of head space right because I was carful with every jar. I too was afraid they wouldn't seal but everyone of them sealed, I hope yours did too!

Yours turned out beautiful! I agree, blanching makes mush. I have six jars of mush. I'll try your way next time. I used the peeler corer slicer, and the pieces are a bit thin,, too thin to blanch. THANX Linda!

You are good! I never thought about clear gel. You make anyone want to do this.

I was so excited when I saw this video now I really want to can- I love apple pie thank you for sharing 😉

A little late viewing this. Love this recipe. Doing it tomorrow. Watched videos where they put the apples in the jar, then added liquid an trying to cover the apples...like your way better! Thank you,

Love this video thank you

they look beautiful Linda ,,I'm going to try this for the first time ,,,thank you for the video :)

LORDY... LORDY... I NEED FORDY... POUNDS OF APPLES!!! (And, Linda to help me process from start to finish). :-D I want to be you when I grow up. And I am SOOO ANXIOUS for the ACV video to come out!!! :-D Love, Prayers & Hugs!!!

Always a thumbs up. You are soooooo busy. I don't know where you get the time to do all these videos with your work and now the holidays are here.

YUM...apple pie filling...so may uses too!!

Thank you for a wonderful video. We have now got the Amish Canning Cookbook and have tried the apple pie filling. And yes we got confused with the liquid amount and it came out too thick. But tasted lovely. Fortunately we had a friend flying in from Houston who brought a bag of Cleargel for us. Not available here in Wales UK. We were also able to use our own apples and juice as we press and pasturise our own apples. All the best from this side of the pond. Frances & Peter.

Hey Linda .. great video. I just got my pot like your few days ago and I love it .. glass lid . .. I wasn't expecting it to be well made and Beautiful.. now I'm ready for some more apples .. haaaaa I will try the apple pie filling .. I did order the Amish canning book and a Amish cook book . Can't wait to try out .. Thanks so much for great video..

OMG it's so gorgeous! Almost too beautiful to eat!

I just brought the book thank u

I just wanted to say thank you I have a hard time understanding cookbooks and how two can different things thank you showing all the details

LOVE THIS, Mama!!!! That book is amazing! I laughed at the preciseness of the Apple recipe. Hahaha I had flashbacks of the blueberry pie filling! Hahahaha scraping every ounce i could get out of that pot. Hahahaha Apples are in swing here and this is on my list. Watching you just makes me more excited. Hahahaha love ya, tuts!

Also I put sprite or 7up to keep them from turning brown while I was pealing them. And made some really good jelly from the leftovers of the apples. Super awesome jelly.

Linda, here's a helpful hint when using your peeler. To take the apple or core off, simply pull back the mechanism, as if you were going to put another apple on, and it will pop off! No more struggle trying to pull it off. I'm going to order that book, you have yet to steer me wrong. Btw, how long extra did you cook the apples in the gel/sauce?

omg Linda that looks so delicious I been purchasing canning products I'm inspired by your videos

Hi Linda. When you can, you should try the Kitchenaid Spirulizer. It peels and cores your apples and allows you to make those cool veggie noodles and curly fries. Anyway it attaches to you Kitchenaid mixer. You would love it!

Yummolicious!

I need to do the apple pie filling

canning up sundae syrup while watching you!

i haven't heard of putting pumpkin pie spice in apple pie filling before. See, that's what makes you a cook with good taste and it's those "secret" additions that make your food stand out from the crowd. Beautiful looking filling. I know that Watkins brand makes a carmel extract (which our local big box store is now carrying in the spice section) that would also be a good addition for flavoring the filling. But yours looks delicious just as is. Thumbs up all the way!

I wish I could like this video 1000000 times over !!

I love that book and is one of my go-to books also. I will have to try the pumpkin pie spice. Love your videos and would love to see your apple cider vinegar and how it turns out. I want to do that too and have the perfect jar for it. Thank you.

Hi Linda, I made pie filling yesterday and it came over the top also but all five guarts sealed. Next time I will fill a little less full.

I have at least 100 #'s of apples to process right now and plan to use your recipe for pie filling. I love making pie fillings! It's so quick and easy and makes for wonderful gifts. I've already processed 80 #'s of apples into cider and juice and am making apple cider vinegar as well. I'd love a video on how you make yours! :) I also did some apple sauce and butter.

I have a KitchenAid with the spiral Lizer attachments it makes what you’re doing so much easier it’s an investment but it saves lotta time and you still have residue left over for other things