Can-Your-Own Apple Pie Filling
Yield
6 quartsPrep
20 minCook
10 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
sugar
|
|
| 1 | cup |
cornstarch
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 3 | tablespoons |
lemon juice
|
|
| 2 |
food coloring
yellow |
*
|
|
| 6 | pounds |
apples
tart, peeled, cored, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
sugar
|
|
| 237 | ml |
cornstarch
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 45 | ml |
lemon juice
|
|
| 2 |
food coloring
yellow |
*
|
|
| 2.7 | kg |
apples
tart, peeled, cored, sliced |
|
Directions
This is apple pie filling for a two crust pie.
In sauce pan blend first 4 ingredients and 1 teaspoon salt.
Stir 10 cups water cook and stir until thick and bubbly.
Add lemon juice and food coloring.
Pack into hot sterilized quart jars leaving 1 inch headspace.
Fill jars with syrup leaving ½ inch headspace.
Use spatula to help distribute syrup.
Adjust lids.
Process in water bath for 20 minutes.
Makes 6 quarts; each quart is enough for 1 pie.
