Thursday, September 29, 2011

apple pie filling!

Canning Apples

Filed under The Kitchen

Apple Pie Filling in A Jar
Crystal Miller

24 cups of peeled, sliced cooking apples
2 1/2 cups honey
2 tsp. cinnamon
1/4 tsp. nutmeg optional
1 tsp. salt
10 cup water
1 ½ cups Clear Jel (not the instant clear jel)
( )
3 TBS lemon juice

In a large saucepan combine honey, cinnamon, nutmeg salt and water. Heat on medium heat until hot but not boiling. Slowly add Clear Jel using a whire whisk to mix and stir until smooth. Add lemon juice.

Place prepared apples in a very large bowl and pour syrup over them. Gently stir apples and syrup together.

Fill jars with the apples/syrup mix leaving ½ inch of head space at the top of the jar.

Wipe the jar tops with a clean cloth and put a new lid on the jar. Put a ring on the jar and adjust to finger tightness.

Can in a boiling water bath for 20 minutes. This recipe will make 7 quarts of ready to go apple pie filling that will fill and 9” pie plate. For an additional options you can also use this to make cobbler.

1 comment:

  1. Ooh! Thanks for the recipe. I have been looking for something new to can, and I think this may be it!