Last Updated on October 12, 2022 by Share My Kitchen
It is the season to get your recipes in order. You know, the holiday ones, Thanksgiving. And there’s nothing quite like a fresh jar of homemade Bourbon Vanilla Bean apple pie filling to make made-from-scratch pies taste amazing! This morning, I’m going to walk you through my process for making this recipe. It takes about an hour, but it’s well worth it!
Canned foods make a great gift for the holidays, as they can be enjoyed by themselves and don’t require much wrapping. You can tie a ribbon around the lid or wrap it in fun fabric if you feel particularly festive. It’s that easy! You don’t even need to wrap your beautiful jars!
Canning doesn’t have to be complicated. Small-batch canning has been a growing trend in recent years. It’s also very easy to do. You don’t need any special equipment. It takes less time than driving to the grocery store to buy a gift. This is the ideal place to begin for a novice canner.
Bourbon Vanilla Bean Apple Pie Filling Recipe Card
Ingredients
- 1/2 cup lemon juice
- 12 cups peeled, cored, and slice apples—packed down tightly
- 2 3/4 cups granulated sugar
- 3/4 cup ClearJel
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 1/2 cups water
- 1 vanilla bean
- 1/3 cup bourbon
Instructions
- Boil water to make a canner. Keep jars warm in boiling water until ready to use. Do not boil. Use warm soapy water to clean lids and place bands aside.
- Mix 1/4 cup of lemon juice with four cups of water in a large bowl. Stir in the apple slices and allow to soak. Drain.
- Combine the sugar, ClearJel, and cinnamon in a large stockpot. Add the water, salt, and nutmeg. Cut the vanilla bean in half along the length, then scoop out the insides of the pot.
- The mixture should be brought to a boil on medium heat. Stir constantly and allow the mixture to boil for about 10 minutes. Mix in the remaining lemon juice and Bourbon. Bring mixture to a boil, and let it boil for one minute, stirring continuously.
- Place hot apple pie filling in hot jars, leaving 1-inch headspace. Take out any air bubbles. Wipe rim. Place the lid on the jar. Band until it is snug to the fingertip.
- Put jars in boiling water canner for 25 mins, and adjust for altitude. Allow jars to cool. After 24 hours, check the seal of the lids. When the center of the lid is pressed, it should not move up or down.
