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Apple Pie Filling (P, TNT)
Source: Self
Yield: 7 quarts

4-1/2 cups white sugar
1 cup cornstarch
2 teaspoons cinnamon, ground
1/4 teaspoon nutmeg, ground
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts apples, peeled, cored and sliced

Place a rack in the bottom of a large stock pot. Fill pot with hot water.

Sterilize 7 (1-quart) canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.

Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.

Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on counter top to allow air bubbles to rise. Screw lids on jars. Carefully lower jars into pot using a holder. Leave a 2" space between jars. Add more boiling water if necessary, until tops of jars are covered by 2" of water. Bring water to a full boil, then cover and process for 30 minutes.

Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

Poster's Notes:
I have a pear tree (the never ending one:-/ ) and access to many apples also. Yesterday I canned 7 quarts and froze 7 quarts of Apple Pie Filling. The canned are for giving to neighbors and friends and the frozen are for quick hospitality in my home. Just make a pat in pan crust and voila!:-) The recipe is primarily for canning, but just skip the boiling jars and all and go straight to your freezer containers. I made this both apple and pear, separately.

Posted by Karen Oros

Nutritional Info Per Serving: N/A