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Recipe : Entry # 7917
Jennifer Robinson Tijsma
(256) 364-9167
Recipe Title
canned apple pie filling
Recipe Theme
August: Canning
Marshall-DeKalb EC
6 lbs tart apples
4 1/2 cups sugar
1 t. Cinnamon
1/4 t. Nutmeg
1 cup cornstarch
1 t. Salt
10 cups water
3 T. Lemon juice
3 drops yellow food color
1. Sterilize 6 qt. jars by washing on soap and water then put in over 25 minutes at 215°. Turn oven off but leave jars till ready to use.
2. Peel, core & slice apples (1/2" thick).
3. Combine sugar, cinnamon, nutmeg, cornstarch & salt in large pot. Add water and cook on high heat. Stir frequently at first then constantly till boils. Cook 1 to 2 minutes till thick.
4. Stir in lemon juice & coloring. Pack apples in jar with sauce. Pack yo bottom ring on mouth of jar, no further or jar will break.
5. Process in jot water bath for 20-25 minutes or freeze.
Tell us about your recipe
These are great to have on hand especially during winter when you want a warm apple pie. Sweet, tart, and delicious.