Apple pie filling
4 ½ cups sugar
1 cup corn starch
2 tsp cinnamon
¼ tsp nutmeg
1 tsp salt
blend together. Add ten cups water, cook and stir until thick. Add 3 tbsp lemon juice. And 2-3 drops of yellow food coloring. Put 1 ¾ cups filling in each bottle and fill with peeled and sliced apples. Leave ½ head space in each bottle. Makes 6-8 quarts. Cold pack for 20 minutes.
13 comments:
a cup of cornstarch! really? i want to can some but want to verify a cup of cornstarch. could you email rdness@telus.net
1 cup, that is for real!!!! but you have to remember that you also add 10 cups water...
I am so excited to try this! Thanks for sharing!
Haley- I've always put the filling in after the apples (it's really messy) because I didn't know you could do it the other way around! Does it fill in around the apples or stay at the bottom?
What does "cold pack" mean?
Kristine, if you're interested, I'm going to can apple pie filling when DeArton's apples come on (they beg people to pick and use them). Let me know if you want to can them together!
Annalee, cold pack means that you put the fruit into the jars cold... you don't cook it first.
I think Haley meant: cold pack, then process (probably in water bath or steam canner) for 20 minutes. Am I right, Haley?
Okay, that makes more sense. Thanks, Mindy and Haley!
Thanks!! Any comments on the best apple to use?
FREE ONES!! :)
BAHAHAHA! i second the free ones! but i would also add that crispier apples are good so they don't get so mushy when you cook your apple pie! ;)
free ones...that's good.
Hello,
I am going to try this. Quick question - the extras that you are canning - can they be left out in cabinet or they go in refrigerator. First attempt at canning. Thanks
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