Wednesday, October 6, 2010

Apple Pie Filling

We have a good crop of apples this year. I tried this recipe last year and we found that we enjoyed this apple pie filling on top of waffles, pancakes, in mountain pies and come to think of it I don't think we ever got to actually having an apple pie. But you can use this how ever you would like, but it is a good way to preserve some of you apples and have quick desserts at your fingertips.

When I am canning I try to involve the boys some how. For apples Robert & Garrett both helped pick the apples with Gary. But since Garrett was home with me he got the opportunity to help peel the apples. I have a peeler/corer and the boys will fight over who gets to help crank and peel the apples. It is so nice to have willing help!

Core, peel and slice enough apples to fill 7 quart jars. Layer the apples into the jars. Then in a pan, combine 6 cups sugar
1 cup cornstarch, 2 tablespoons cinnamon
10 cups of water
Cook until thick. Add 3 tablespoons lemon juice. Pour into jars with apples. Leave 1/4" headspace. This recipe says to Cold water pack for 20 minutes. Makes 7 quarts.

I don't know the recommendations as to if apple pie filling should be cold water packed or packed in a pressure cooker. I know that my pie filling from last year did fine with cold water packing.


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