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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Apple Pie Filling (canned) Recipe

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This recipe for Apple Pie Filling (canned) is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 1/2 to 6 lbs. tart apples peeled and sliced
(This should make 1 gallon peeled and sliced)
4 1/2 c. sugar
1 c. corn starch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
3 T. lemon juice
10 c. water
Yellow food coloring if desired
Directions:
Directions:
Blend sugar, cornstarch, cinnamon, nutmeg, and salt in a sauce pan. Stir in water and cook until thick and bubbly. Add lemon juice. Pack raw apples into hot, sterilized jars. Pour hot syrup over. Poke around to allow syrup to penetrate entire jar. Seal with flats and rings. Process in a boiling-water bath, 15 minutes for pints and 20 minutes for quarts. Cool and store in a cool place such as a basement.
Number Of Servings:
Number Of Servings:
6 quarts
Personal Notes:
Personal Notes:
This is very good. When you are ready to make an apple pie, just open a quart of apples, pour into a 9" uncooked pie shell, and bake as you would any apple pie.

 

 

 

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