I steamed up the kitchen and front sunroom again…this time I made up 7 quarts of apple pie filling.
Last weekend while at Shinneyboo Creek Cabins, I picked up a brown paper grocery bag full of apples from Ikeda’s for $2.99. On Saturday I peeled and sliced 1/2 of the bag to make up apple pie filling.
I used the recipe from Ball’s Complete Book of Home Preserving, page 170.
Apple Pie Filling
12 cups sliced peeled cored apples, treated to prevent browning (1/4 C. lemon juice & 4 C. cold water)
2-3/4 cups granulated sugar
3/4 cups ClearJel
1-1/2 tsp ground cinnamon (I used 2 tsp cinnamon)
1/2 tsp ground nutmeg (I used 1 tsp nutmeg)
1-1/4 cups cold water
2-1/2 cups unsweetened apple juice (I used apple cider)
1/2 cup lemon juice
1. prepare canner, lids, jars per usual.
2. In large pot of boiling water, working with 6 cups at a time, blanch apple slices for 1 minute. Remove with slotted spoon and keep warm in a covered bowl.
3. In large stainless steel pan, comine sugar, Clearjel, cinnamon, nutmeg, water and apple juice. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, returen to boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and fold into hot mixture.
4. Laddle into hot jars, leaving 1 inch head space. Remove air bubbles. Wipe rim, place on lid and screw bands down.
5. Place in canner and process for 25 minutes from boil. Remove canner lid, wait 5 minutes then remove jars and let cool.
Adjust for your altitude (25 minutes is for sea level)…I processed mine for 35 minutes.
It’s very tasty! I made a pie yesterday…just poured into an unbaked pie crust and baked at 400F for 10 minutes then 350F for 30, put on a cinnamon/butter/flour/sugar crumb topping, and baked for another 15 minutes.