This is a recipe Sally Wilson gave me that she said was FABULOUS! I canned some this weekend and I am excited to try it! We did 2 batches and got 14 quart jars! Next time I do know that we will use an apple corer peeler!!
Preserved Apple Pie Filling
- 4 1/2-5 cups sugar
- 1 cup cornstarch
- 2 tbsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp salt
- 3 tbsp lemon juice
- 5 1/2-6 lbs peeled, cored and seeded tart apples
Put first 5 ingredients in heavy kettle and stir in 10 cups of water in slowly. Cook until thick and bubbly.
Add lemon juice. Put sliced apples in clean, hot jars. Pour cooked mixture over apples (or alternate in layers). Seal and process 20 minutes in a hot water bath.
Use 1 quart jar per pie!
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