In our area apples are now in season. We bought us a bushel of Granny Smiths to make our every other year Apple Pie Filling. This makes around 30 quarts from the bushel so about 5 batches of this recipe.
Canned Apple Pie Filling
In a large stock pot blend:
4 1/2 cups sugar
1 Cup of Corn Starch
2 teaspoons of ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
then when blended add 10 cups of water
Cook and stir until thickend and bubbly (keep stiring as it can stick and scorch) Onces it get bubbly and is thickened and clear take off the heat and add 3 tablespoons of lemon juice.
Have ready 6 pounds of peeled and sliced tart apples as they are peeled and sliced dip in water that lemon juice has been added to and them place in a drainer to keep the apples from turning brow.. Pack the apples into 6 quart jars. Fill with the hot syrup. Wipe the jar tops and place on the canning lids and screw on the rings and hand tighten firmly.
Process for 20 minutes in a boiling hot water bath (jar tops must be covered). When time is done take out the jars and sit on a towel for 24 hours to cool. Check each jar top for the ping that tells you it is sealed if it thuds it wil not sealed. When all are tested remove the rings and wash the jars in warm water, dry and place in a cool dark place.
We have a peeler corer that lets us go through the apples pretty quickly and 2 water bath canners.
To make a pie use your favorite pie crust pour in one quart of the filling and dot with butter and cover with top crust. Bake 45 to 50 minutes at 400 degrees.
Our peeler is simular to the picture below. We also have a peeler that attaches to the counter top instead of the suction base.
Using this recipe we have also done peach pie filling.
This was both my grandmothers recipe and passed on down through the years. We have used this for us for almost 30 years.
View attachment westie2++10-12-2009-18-14-4.jpg
Canned Apple Pie Filling
In a large stock pot blend:
4 1/2 cups sugar
1 Cup of Corn Starch
2 teaspoons of ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
then when blended add 10 cups of water
Cook and stir until thickend and bubbly (keep stiring as it can stick and scorch) Onces it get bubbly and is thickened and clear take off the heat and add 3 tablespoons of lemon juice.
Have ready 6 pounds of peeled and sliced tart apples as they are peeled and sliced dip in water that lemon juice has been added to and them place in a drainer to keep the apples from turning brow.. Pack the apples into 6 quart jars. Fill with the hot syrup. Wipe the jar tops and place on the canning lids and screw on the rings and hand tighten firmly.
Process for 20 minutes in a boiling hot water bath (jar tops must be covered). When time is done take out the jars and sit on a towel for 24 hours to cool. Check each jar top for the ping that tells you it is sealed if it thuds it wil not sealed. When all are tested remove the rings and wash the jars in warm water, dry and place in a cool dark place.
We have a peeler corer that lets us go through the apples pretty quickly and 2 water bath canners.
To make a pie use your favorite pie crust pour in one quart of the filling and dot with butter and cover with top crust. Bake 45 to 50 minutes at 400 degrees.
Our peeler is simular to the picture below. We also have a peeler that attaches to the counter top instead of the suction base.
Using this recipe we have also done peach pie filling.
This was both my grandmothers recipe and passed on down through the years. We have used this for us for almost 30 years.
View attachment westie2++10-12-2009-18-14-4.jpg
