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Homemade Apple Pie Filling -- Canned Recipe

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This recipe for Homemade Apple Pie Filling -- Canned, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Lawrie
Added: Monday, November 19, 2007


4 1/2 cups sugar
1 cup quick-cooking tapioca
1 teaspoon salt (optional)
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
10 cups water
3 tablespoons lemon juice
2-3 drops yellow or red food coloring (optional)
8-9 pounds of tart apples, peeled, cored, and sliced (about
16cups sliced)

In a large saucepan, blend the first 5 ingredients well. Stir in
10 cups of water; cook on medium high heat and stir until
thickened and bubbly. Cook an additional 2 minutes. Add
lemon juice, and if desired, food coloring. Add the apples to
the sauce. Stir constantly and bring mixture up to a rolling
boil; cook 1 minute at a rolling boil. Keep saucepan on the
burner and ladle mixture into sterile jars, leaving 1/2-inch

Process in boiling water bath 25 minutes for pints or quarts.

Before serving: Prepare pastry for a 2-crust, 8 or 9 inch pie.
Line pie plate with pastry; add 1 quart of apple pie mix. Adjust
top crust, cutting slits for escape of steam; seal. Bake at 400
for 10 minutes or until crust is nicely browned.

NOTE: Be sure to follow the recipes exactly. Do not change
or modify any of the ingredients.




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