Bourbon-Vanilla Bean Apple Pie Filling
I think handmade gifts are just the absolute best part of the holidays. Sure, I love a new gadget or book or thingamajig as much as the next girl, but I think there is just something so incredibly special about gifts that someone put time into handcrafting for you. And of all those handmade gifts, I love consumable gifts the most.
I’ve been on a kick lately to really simplify my life, and gifts that don’t end up taking up space in a closet or on a shelf are high up on my wish list for this year. I’m not sure what sparked my need for minimalism (maybe having a kid and having my home very quickly fill up with baby toys and gear), but I’ve been purging something fierce lately. I’ve lost count of how many trips to Goodwill we’ve made! It’s crazy how much stuff you collect over the years.
I think most people appreciate food gifts as much as I do. There is just so much stuff related to the holidays, that it’s really nice to get something incredibly thoughtful from a loved one, get to enjoy it, and then it’s gone. No guilt about selling it at a yard sale years down the line or shoving it in the back of the closet because it’s no longer your style or size. Food gifts are the gifts that don’t keep on giving (unless it’s a jelly-of-the-month club subscription). And for exactly that reason, I feel like they are the most special.
Canned foods are particularly awesome for the holidays because they are so beautiful on their own that they really don’t need much wrapping. Just tie a pretty ribbon around it, and, if you’re feeling particularly festive, wrap the lid in some fun fabric. And it’s done! Beautiful jars don’t need wrapping paper!
People who can and preserve foods are a secret society of sorts. We have rules. We share our beautiful canned goods with one another. We pass around tried-and-true recipes without hesitation. We return jars to the original gifter (especially if it’s a wide-mouth jar—those are precious!). And we have the deepest appreciation for how much work goes into crafting each jar of canned food.
When you give a jar of something canned to a non-canner, they are always appreciative, but they don’t have quite have the amount of overwhelming gratitude that’d you’d get from another canner. Canners know about the long, hot, sweaty hours spent over a stove in the middle of August. They know how your kitchen was a disaster area of apple peels and sticky utensils for days straight. They know that every single jar is something made entirely out of love. And for you to be getting one of those precious jars—that must mean you’re just really swell.
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Of course, not all canning has to be as involved as some of us like to make it (I have a fantasy of trying to put up 1000 jars next summer—yeah, I’m crazy). In fact, small batch canning has been taking off in recent years, and it’s incredibly easy to tackle! It doesn’t require much special equipment, you don’t need crates and crates of jars, and it doesn’t take much more than an hour or two to produce beautiful handmade canned gifts like this apple pie filling —less time than you’d spend driving to the store and shopping for a gift. It’s the perfect place to start for the hesitant newbie canner! You really can’t mess this up, I promise. And if you do happen to find a way to mess it up, you only have to dump out a few jars worth of food.
I know a lot of folks worry about food safety with canning, and that’s totally a valid concern, but a sugar-y recipe like this pie filling is a great place to start. Sugar is highly effective natural preservative, meaning that you have a nice safety net built into this recipe if you are concerned about your canning techniques (which you shouldn’t be, because it’s a breeze!). You pretty much have to be trying to get people sick to make jams, jellies, and pie fillings that are dangerous. Just as long as you follow the directions, keep your utensils clean, and process for enough time, you’ll be in great shape!
These quart-sized jars of apple pie filling are the perfect size to fill up a standard 9-inch pie crust. It really makes baking a pie as simple as can be. Just pour the jar into your pie crust, cover with another crust (or a streusel topping—which is what I prefer) and then bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly and delicious! I made an apple pie from my canned filing for Thanksgiving, and it was a hit. In fact, my husband said it was the best apple pie he’d ever had!
Of course, this apple pie filling is good for so much for than just sticking in a pie. We’ve been eating it as a topping for pancakes or waffles. A spoonful of this on top of oatmeal is incredible! And, if you’re so inclined, you can heat up some of it and pour it on top of vanilla ice cream. Then invite me over. Because, yum.
Bourbon-Vanilla Bean Apple Pie Filling
Ingredients
- ½ cup lemon juice
- 12 cups peeled cored, and slice apples—packed down tightly
- 2 ¾ cups granulated sugar
- ¾ cup ClearJel
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 ½ cups water
- 1 vanilla bean
- ⅓ cup bourbon
Instructions
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- In a large bowl, mix together ¼ cup lemon juice and four cups of water. Add in the apple slices, and stir to submerge. Drain.
- In a large stock pot, combine the apple slices, sugar, ClearJel, cinnamon, nutmeg, salt, and water. Slice the vanilla bean in half lengthwise, and scrape out the insides into the pot.
- Bring mixture to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add remaining lemon juice and bourbon, return to a boil and boil for 1 minute, stirring constantly.
- Ladle hot apple pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition
Check out Ball Canning’s 25 Days of Making and Giving for great holiday gift ideas throughout the month of December!
This post is sponsored by Ball Canning. All content and opinions are my own.
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