Rhonda's Canned Apple Pie Filling
- Ready In:
- 2hrs
- Ingredients:
- 8
- Yields:
-
5 quarts
- Serves:
- 40
ingredients
- 6 lbs apples
- 2 cups honey
- 1 cup cornstarch
- 2 1⁄2 teaspoons cinnamon, ground
- 1⁄2 teaspoon nutmeg, ground
- 2 teaspoons salt
- 10 cups water
- 3 tablespoons lemon juice
directions
- In a large pan, mix honey, 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.
- Sterilize canning jars, lids and rings by boiling them in a large pot of water.
- Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
- Fill jars with hot syrup, and gently remove air bubbles with a rubber spatula or the handle of a wooden spoon.
- Put lids on and process in a water bath canner for 20 minutes. Remember to add additional time at altitude.
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Reviews
-
Only tested *canning* recipes should be used for canning and they should not be altered, especially by a "rookie canner". Cornstarch is not permissible in canning recipes, as per the USDA. Many things used in the past are no longer allowable due to different practices, and different crops grown now. The only USDA approved thickener is Clearjel.