Apple Pie Filling
From Canning and Preserving by Linda Ferrari
(for 7 quarts)
6 quarts sliced fresh apples
5 1/2 cups sugar
1 1/2 cups Clear Jel A
1 tbsp Cinnamon
2 1/2 cups water
5 cups apple juice
3/4 cup lemon juice
1 tsp Nutmeg
7 drops yellow food color (optional)
Use firm, crisp apples.... not sure if mine are, think they are.... don't even remember what kind of tree I planted so many years ago. Wash, peel, and core apples. Prepare slices 1/2 inch wide and place in water containing ascorbic acid to prevent browning. Blanch 2 quarts at a time for 1 minute in boiling water. While blanching other batches of apples,keep those already blanched in a covered pot so they will stay warm. Combine sugar, Clear Jel A, (I buy Clear Jel A online) and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium-high heat until mixture thickens and begins to bubble. Drain apple slices. Add lemon juice and boil 1 minute, stirring constantly. Fold apple slices immediately and fill quart jars with mixture. Process in a boiling water bath for 25 minutes. Cool and label jars... enjoy!
|Apples folded in all ready to be jarred up.|
|Yum!! Apple Pie Filling for this winter!|
Sweetie just brought in another big bucket of apples, it's off to do another batch! I love to use apple pie filling not only for pies but also for the filling for turnovers! Yum!!!