Wednesday, September 16, 2009

apple pie filling

Combine in 5.5 quart pot and heat to a boil, stirring often...
  • 10 cups water
  • 5 cups sugar
  • 1 cup cornstarch
  • 1/2 cup lemon juice
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp nutmeg
Fill-up quart jars with peeled/cored/sliced apples, packing tightly (I use the apple peeler-corer-slicer, but some people prefer to do it by hand). Fill jars with liquidy sauce. Add hot lids and rings, process using steam canner for 20 minutes.

Yield: 8 quarts (although I only made 6, with some leftover sauce, probably didn't stuff the apples tight enough!)

from Julie

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