Apple Pie Filling

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Apple Pie Filling

Yield: 7 quarts

4 1/2 cups white sugar
1 cup cornstarch
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 tsp ground cloves (opt.)
1/4 tsp ground allspice (opt.)
2 teaspoons salt

10 cups water
3 tablespoons lemon juice
7 pounds apples

1. In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3. Peel, core, and slice apples. Add some syrup, then pack the sliced apples, alternating layers, packing tightly, into hot canning jars, leaving a 1 inch headspace.
4. Gently remove air bubbles with a rubber spatula.
5. Put lids on and process in a water bath canner for 20 minutes.

Note: The USDA preferred method is to use ClearJel rather than cornstarch. You can find a great recipe with ClearJel here.