preserved apple pie filling
(2 ratings)
Granny's Favorites Cookbooks
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(2 ratings)
Ingredients For preserved apple pie filling
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4 1/2 cups white sugar
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1 cup cornstarch
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1 tbsp ground cinnamon
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1/4 tsp ground nutmeg
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2 tsp salt
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10 cups water
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3 tbsp lemon juice
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6 pounds apples
How To Make preserved apple pie filling
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1Peel, core, and slice apples; add lemon juice, toss to coat. In a large pan, mix sugar, cornstarch, cinnamon, nutmeg and salt; add water and mix well. Over medium heat bring to a boil and cook until thick and bubbly. Stir frequently to prevent scorching. Remove from heat. Pack the sliced apples into hot canning jars, leaving a 3/4 inch headspace. Fill jars with hot syrup and gently remove air bubbles. Wipe rim and seal with hot sterile lid and ring; process in a Hot water bath canner for 20 minutes. Remove jars; let cool overnight; label and keep in a dark cool place until ready to use. Enjoy!!! Makes 6 quarts
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