Recipes and Tips for making Pie.
Canned Apple Pie Filling
- 4 ½ cups white sugar
- 1 cup cornstarch
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons salt
- 10 cups water
- 3 tablespoons lemon juice
- 2 drops yellow food coloring
- 6 lbs apples
- In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
- Sterilize canning jars, lids and rings by boiling them in a large pot of water.
- Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a ½ inch headspace.
- Fill jars with hot syrup, and gently remove air bubbles with a knife.
- Put lids on and process in a water bath canner for 20 minutes.
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