Canned Apple Pie Filling
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4
1/2
cups
baked
Granulated Sugar
1
cup
baked
Cornstarch
2
tsp
baked
Cinnamon
1/4
tsp
baked
Nutmeg
2
tsp
seasoned
Salt
10
cups
baked
Water
3
Tbsp
baked
Lemon Juice
2
drop
baked
Food Dye
6
pounds
baked
Apples
**Food Coloring is YELLOW
This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.
Step 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.
Step 2: Sterilize canning jars, lids and rings by boiling them in a large pot of water.
Step 3: Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
Step 4: Fill jars with hot syrup, and gently remove air bubbles with a knife.
Step 5: Put lids on and process in a water bath canner for 20 minutes.