Difference between revisions of "Canned Apple Pie Filling"
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(Created page with '* 4 1/2 cups white sugar<br/> * 1 cup clear jell ** or 1 cup cornstarch [clear jell is recommended]<br/> * 2 teaspoons ground cinnamon<br/> * 1/4 teaspoon ground nutmeg<br/> * 2 …') |
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* 6 pounds apples<br/> | * 6 pounds apples<br/> | ||
| − | 1. | + | 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 and food coloring.<br/> |
| − | 2. Sterilize canning jars, lids and rings by boiling them in a large pot of water. | + | 2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.<br/> |
| − | 3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace. | + | 3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.<br/> |
| − | 4. Fill jars with hot syrup, and gently remove air bubbles with a knife. | + | 4. Fill jars with hot syrup, and gently remove air bubbles with a knife.<br/> |
| − | 5. Put lids on and process in a water bath canner for 20 minutes. | + | 5. Put lids on and process in a water bath canner for 20 minutes.<br/> |
| − | [[Category:Recipes]] | + | [[Category:Recipes]] [[Category:Food preserving]] |
Latest revision as of 16:50, 3 January 2010
- 4 1/2 cups white sugar
- 1 cup clear jell
- or 1 cup cornstarch [clear jell is recommended]
- or 1 cup cornstarch [clear jell is recommended]
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons salt
- 10 cups water
- 3 tablespoons lemon juice
- 2 drops yellow food coloring
- 6 pounds apples
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 and food coloring.
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.
