Wednesday, May 19, 2010
One of the finer things in life…
Home canned apple pie filling. What a great way to preserve fruit for your storage. This pie filling is so much better than pie filling that you buy at the store already canned. There is no comparison. Whenever you shop for apples, buy a few extra and save them for pie filling. It takes about 6 pounds of apples to make quarts of pie filling. You can use whatever variety you desire; I like Granny Smith and I would not use Red Delicious but I’ve never really tried any that were not good. My family loves crisp apples but when they aren’t so crisp anymore, it’s pie filling time.
Apple Pie Filling
4 ½ c. sugar
1 c. cornstarch
2 t. ground cinnamon
¼ t. ground nutmeg
10 c. water
3 T. lemon juice
1 t. salt
6 lbs. apples peeled, cored and sliced
In large saucepan, blend sugar, cornstarch, cinnamon and nutmeg well. Stir in the water; cook and stir till thick and bubbly. Add lemon juice. Pack sliced apples into quart jars leaving 1” headspace. Fill jars with hot syrup, leaving 1/2” headspace. Add lids and process in boiling water bath for 20 minutes. This makes 6 quarts.
When it’s time for pie, prepare pastry for a 2 crust pie and line pan with pastry. Add 1 quart apple pie filling. Cover with top crust, cutting slits for escape of steam; seal. Bake at 400º for 50 minutes.