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Monday, September 20, 2010

Apple Pie Filling

***NOTE:  IT IS NOW CONSIDERED UNSAFE TO USE CORNSTARCH WHEN CANNING APPLE PIE FILLING.  I HAVE KEPT THIS RECIPE FOR MY OWN PERSONAL USE.***



4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
Approximately 20 pounds apples (Enough to fill seven quarts)

1.in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
2.Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3.Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
4.Fill jars with hot syrup, and gently remove air bubbles with a knife.
5.Put lids on and process in a water bath canner for 20 minutes.

3 comments:

Lucky Lizard Ranch said...

mmmmmm! beautiful and yummy!

WeldrBrat said...

YOU, my dear...are an absolute ANGEL!!!! Thank you sooo much!!!

Deb said...

hmmmm yummy!! I put a bunch in the freezer, but this looks yummy too! :)