Our Apple Pie Filling
yields 7 quarts
6 pounds apples peeled, cored and sliced
4 ½ cups sugar
1 cup Clear Jel (non negotiable ingredient)
3 t cinnamon
1 t ground nutmeg
 |
| why would Mary be eating apple peels? |
2 ½ c cold water
½ c lemon juice plus some
to add to water while peeling apples to prevent browning
Need:
*couple of big containers ½ filled with cold water and lemon
juice or fruit fresh
*7 quart jars…I prefer wide mouth jars for this project.
*lids and rings…warm water in microwave to soften rubber on
lids a couple minutes before
canning
*Water bath canner
Measure out sugar and spices; mix together and separate in
half.
Mix half in liquid into a Dutch oven or medium stockpot and
stir to dissolve.
Mix the other half with Clear Jel and set aside.
Gently pack warmed jars 2/3 full apple slices. Meanwhile
bring juice mix to boil. Rapidly whisk Clear Jel mix in. AS SOON as blended
turn off heat.
Ladle one ladle of sauce over apples. Fill jar to shoulder of jar with more apples
add one more ladle of sauce. Use
non-metal blade or spatula handle to get sauce down into air spaces in apples.
May be able to add a couple more slices apple to get to 1 inch headspace. Wipe
rim with damp cloth. Adjust lids and process according to your Canning manual.
I did 35 minutes for quarts.
T.W.E.A.K.S.
½ cider and ½ water
Pumpkin Pie Spice (4t)
Using Cane Sugar Crystals makes it extra yummy
Note: if sauce is to
thick it doesn’t get down in around slices, if too thin the apples float to the
top…but it still will work.
Enjoy!! now and this winter when you need a quick desert!
