Tuesday, June 7, 2011
Homemade Apple Pie Filling in a Jar
1 C cornstarch
2 tsp cinnamon
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
3 Tbsp lemon juice
10 C cold water
6 pounds of tart apples- washed, peeled and thinly sliced
Note: Slice apples into a solution of 3 Tbsp lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars.
In large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt. Stir in water and lemon juice with a wire whisk. cook and stir until bubbly and thick; remove from heat. While filling is cooking, slice apples and put into lemon solution.
Pack apples into clean, hot canning jars leaving an inch from the top of the jar. Fill with hot syrup leaving 1/2 inch space from the top of the jar. Remove air bubbles by running a knife around the inside of each jar. Close the jars with sterile lids and rims. Process in a boiling water bath for 20-30 minutes. Use jar tongs to remove the jars from water. Place the jars on dish towel to dry and allow the jars to cool for several hours. Check the seals to make certain the lids are sealed properly (the lids should be lower in the middle and not move up or down)
To Make Apple Pie:
Pour 1 quart jar of pie filling into an unbaked 9 in pie shell and dot with butter. Place toop crust, trim and crimp the crust around the edges and then cut slits to vent and steam. Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling.