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Canned Apple Pie Filling

Guest Author - Sandy Moyer

Canned Apple Pie Filling

Use cooking or baking type apples to make homemade, canned apple pie filling.

  • 7 cups sugar
  • 1- 3/4 cup cornstarch
  • 3-1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 3-1/2 tsp. salt
  • 2-1/2 quarts water.
  • 1/4 cup lemon juice
  • 10 pounds tart apples - peeled, cored and sliced
  • 3 drops yellow food coloring (optional)

Preparation -
In a stockpot, mix the sugar, cornstarch, cinnamon, nutmeg and salt together. Add the water and stir to mix well. Bring to a boil and cook until thick and bubbly, stirring frequently. Remove from heat. Add the lemon juice and food coloring; set aside. Peel, core, and slice the apples into wedges (about 8 wedges per apple). Pack the apples into hot, sterilized canning jars, leaving a 1/2" headspace. Fill the jars with the prepared hot syrup. Draw a non-metallic knife through the contents of each jar to remove the air bubbles. Wipe the rims and place the caps on the jars. Adjust the lids and process in a boling water bath canner for 20 minutes. (If you need more information boiling water bath canning, see Successful Home Canning.)


21.5-qt. Covered CannerCovered Canner
This 21½-quart enameled steel pot with lid and wire rack is the traditional favorite for making jams, jellies, and preserves. It has a jar capacity of 7 quarts, 7 pints, or 7 half pints jars. Without its rack, this old-fashioned, porcelain-on-steel pot becomes a perfect kettle for cooking large quantities. It's 14" in diameter and 12½" high with the lid on. It's available for purchase online at Cooking.com.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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