Thursday, April 30, 2009

Canned Apple Pie Filling

I've been wanting to do more food my next adventure is in canning! I went to a friends house last week and we did a bjillion (yes, that's totallly a word/number) cans of apple pie filling. I was so excited to do this! So I've done peaches and applie pie filling now. I'm going to be asking for a canner and the utensils for Christmas, so, Mom Ford, if you have those cans still...I know someone who might want them! (ME!) I just wish I had more time for these things. It's so fun, especially when you do it with friends.

Here's the recipe for the applie pie filling. It makes about 7 quarts.
4 1/2 c sugar
1/2 tsp nutmeg
2 tsp cinnamon
1 c cornstarch
1 tsp salt
1 Tbsp lemon juice
10 c water
A LOT of peeled, cored, and sliced apples

Mix corn starch and sugar, then combine the rest of the ingredients and boil until filling gets dark, a little more translucent, and thickens. Keep very hot! As soon as the filling is done, put apple slices in hot quart cans to fill halfway. Then pour filling up to where apples end. Fill the rest of the jar with apples, stuffing to bottom of the part where the jar becomes the lid. Put more filling to same place. Burp the can by knife or by moving it side to side. Wipe the top of the can VERY well with a damp cloth. Put a boiled lid on and then twist into place. Put into canner with boiling water. Water should cover the tops of the lids. Cover canner with it's lid once all cans are inside and boil for 30 min. Do not start timer until the water is boiling. When done, put hot cans on a counter or table away from any drafts and place towel over them. Let cool for 24 hours. Test to make sure they sealed. This makes really good pies! And you can also put at the bottom of a 9x13 dish and pour yellow cake mix over the top for a really easy and yummy dessert or use in a cobbler!

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