Canning Apple Cranberry Pie Filling With Linda's Pantry

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey can add sweetness with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Prepare for canning by setting up your workspace and gathering ingredients.

Peel, core, and slice the apples (using a combination of Honeycrisp and Tango apples).

Prepare a mixture of 5 1/2 cups sugar and 1 1/2 cups clear gel in a large 12-quart pot and mix to avoid clumping.

Add 1 tablespoon of cinnamon, 1 teaspoon of cardamom, 1/2 teaspoon of allspice, and about 1/2 of a whole nutmeg to the sugar and clear gel mixture and mix well.

Measure out 7 1/2 cups of Honeycrisp apple cider and add it to the pot, mixing thoroughly.

Place the pot on the stove and heat until the mixture starts to thicken.

Once thickened, add 3/4 cup of lemon juice to the mixture and stir.

Add the prepared apples to the thickened mixture, followed by 3 cups of cranberries, and stir to coat everything evenly.

Fill jars with the apple cranberry mixture, leaving an inch of headspace, and use a poking stick to remove air bubbles.

Wipe the rim of each jar, center the lid, and tighten it before placing it in the canner.

Process the jars in the canner for 30 minutes, adjusting for altitude if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens