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CANNING
RECIPE:
Apple Pie Filling
Sent in by Heather Collins,
Thanks
12-cups sliced, peeled, cored apples
treated to prevent browning (1/4-cup
lemon juice and 4-cups water)
2 3/4-cups sugar
3/4-cup Clear
Jel®
1 1/2-tsp cinnamon
1/2-cup lemon juice
1/2-tsp nutmeg
1 1/4-cup cold water
2 1/2-cup unsweetened apple juice
Working with 6 cups at a time blanch apple slices 1 min. in boiling
water
Remove with slotted spoon and keep warm
Combine sugar, Clear Jel®, cinnamon, nutmeg, water and apple juice
Bring to a boil stirring constantly
Add lemon juice
Return to a boil and boil for 1 minute
Remove from heat; Drain and add to
hot mixture
Heat, stirring until apples are heated through
Ladle hot pie filling into hot jars, leaving 1 inch
head space
Remove air bubbles and adjust head space if needed by adding hot
filling
Wipe rim; Screw on lids
Place jars in canner completely covered with water
Bring to a boil and process 25 minutes
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LESLEY'S NOTE: What is
Clear Jel®?
Clear Jel®
is a modified cornstarch that many commercial bakers use in
their pie fillings. It doesn't start to thicken until the
filling is starting to cool. This is ideal for home canning
as it allows the heat to distribute evenly for proper
canning. It is available online. If you don't plan on
canning this recipe, regular cornstarch can be substituted
Read THIS
(pdf) from Washington State University |
 
Available
HERE
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