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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Apple Pie Filling - Canning Recipe

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This recipe for Apple Pie Filling - Canning is from The Dolores & Chuck Schultz Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 cups of apple slices, peeled and cored
2 3/4 cups sugar
3/4 cup of Clearjel (cook type)
1 1/2 teaspoon of cinnamon
1/2 teaspoon of nutme
1 1/4 cups water
2 1/2 cups apple juice
1/2 cup lemon juice (plus more for treating raw apple slices)
Directions:
Directions:
Peel, core and slice apples -- thicker slices.

Place apple slices in boiling water for 1 minute, working 6 cups of apples at a time.

Remove apples with slotted spoon and place in bowl. Cover to keep warm.

In large stainless steel pot, combine ClearJel, sugar, spices and water. Bring to a boil over med-high heat, stirring constantly until it thickens and bubbles. Don't use a hard boil.

Add lemon juice and boil for 1 minute more, stirring constantly.

Remove from heat and fold in apples.

Ladle apples into warm prepared jars. Wide mouth jars work best for this recipe.

Leave 1 inch headspace. Run spatula down inside jars to remove air bubbles.

Wipe rim with clean damp towel and put on lid and screw bands.

Water bath for 25 minutes. Turn off heat - remove lid from canner and let jars sit in water for another 5 minutes.

Carefully lift out of water canner and place on towel, allow to cool and don't move for several hours. Check seals -- can store up to 1 year in pantry out of direct sunlight.
Number Of Servings:
Number Of Servings:
7

 

 

 

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