Friday, October 14, 2011

Apple Pie Filling . . . Can or Freeze It

Dessert is half ready with an easy recipe like this. You can freeze it in freezer bags or plastic boxes as well, but I LOVE the convenience of having it at room temperature all ready.
Here's what it takes and how to do it:

6 - 8 lbs. cooking apples, peeled, cored and sliced or diced
5 c. sugar
1 c. cornstarch (or Clear Jel - which I've never used but many  love it)
2 T. ground cinnamon (less if you prefer)
1 t. ground nutmeg
1 t. salt
1 T. lemon juice
9 c. water
Blend all ingredients except the apples in a large pan.
Cook until mixture thickens. Pack the apples in jars and add the hot mixture. Using a dinner knife, remove air bubbles.

Wipe the rims of the jars and seal.

Process 30 minutes in a hot water bath or 10 minutes at 10 lbs. pressure in a pressure canner. This will make about 7 quarts of apple pie filling.

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