Joe Ames 09-05-99 7:07 PM
Apple Pie Filling Recipes by Joe Ames
Filling I
4 1/2 cups sugar
2 tsp. ground cinnamon
1 tsp. salt
5 1/2 to 6 lbs. tart apples, peeled, cored and sliced
1 cup cornstarch
1/4 tsp. nutmeg
3 tbsp. lemon juice
3 drops yellow food coloring
In large saucepan, blend sugar, cinnamon, cornstarch, nutmeg and salt.
Stir in 10 cups water. Cook and stir until thickened and bubbly.
Add lemon juice and food coloring.
Pack apples into hot jars, leaving 1 inch headspace.
Fill with hot syrup, leaving 1/2 inch headspace; adjust lids.
Process in boiling water bath for 15 minutes for pints and 20 minutes for quarts.
Makes 6 quarts.
Apple Pie Filling
4 cups blanched sliced apples
Ascorbic and/or citric acid (see below for alternative)
3/4 cup granulated sugar
1/4 cup clear jel
1/2 cup cold water
1/2 tsp. cinnamon (optional)
3/4 cup apple juice
1/8 tsp. nutmeg (optional)
2 tbsp. bottled lemon juice
Wash, peel and core apples.
Prepare slices 1/2-inch wide.
To prevent darkening, use ascorbic and citric acid mixtures according to
manufacturer's instructions.
Or, add 2 tablespoons each of salt and vinegar to a gallon of water.
Drop fruit into solution as it is peeled.
Do not leave fruit in solution longer than 20 minutes and rinse before using.
Blanch apples for 1 minute in boiling water.
Combine sugar, clear jel and cinnamon; stir together thoroughly.
Put water and apple juice in large kettle.
Gradually add dry ingredients, stirring constantly.
Stir and cook over medium-high heat until mixture thickens and begins to bubble.
Add lemon juice and almond extract.
Boil one minute more, stirring constantly.
Drain apple slices and fold into mixture.
Fill jars without delay, leaving 1/2 inch headspace.
Put boiled lids and rings on jars and process immediately in a boiling water bath for 35
minutes after water comes to a boil.