May 11, 2009

Canning: Apple Pie Filling

From Food Down Under

4 1/2 cup sugar
1 cup cornstarch
2 tsp cinnamon
1/4 tsp nutmeg
1 tbl salt
10 cups water
7 qt sliced peeled cored apples

Cook all of the above, except apples, together until thick. Then add 3 tablespoons of lemon juice. Remove from heat and add sliced apples. Stir until all apples are covered with sauce.

Fill quart jars within 1/2-inch of the top. Seal with new canning lids and process in a hot water bath for 20 minutes. Start timing after water has come to a boil. Can be used in any recipe that calls for canned apple pie filling.

Makes approximately 6 quarts.

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