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Thursday, September 16, 2010

Apple Pie Filling

4 1/2 c. white sugar
4 tsp. ground cinnamon (#3626)
2 tsp. salt
3 Tbsp. Lemon Juice
1 cup Clear Jel (#2888)
1/2 tsp. nutmeg (#1010)
9 cups water
6 lbs tart, crisp apples

In a large pan, mix together sugar, Clear Jel, cinnamon and nutmeg. Stir in salt and water. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice. Sterilize canning jars, lids and rings and keep hot. Peel, core and slice apples. Pack the hot canning jars with apples, leaving 1 inch of headspace. Fill jars with hot syrup, clean jar rims, apply lids and screw rings on tightly. Process in water bath canner for 20 minutes. Yield: 7 quart jars.

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