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preserved apple pie filling

★★★★★ 2
a recipe by
Kathleen Riemer
Kenosha, WI

Granny's Favorites Cookbooks

★★★★★ 2

Ingredients For preserved apple pie filling

  • 4 1/2 cups white sugar
  • 1 cup cornstarch
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tsp salt
  • 10 cups water
  • 3 tbsp lemon juice
  • 6 pounds apples

How To Make preserved apple pie filling

  • 1
    Peel, 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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