Apple Pie Filling

Submitted by BarbC

"If you like to can during the summer, this recipe is easy and wonderful. My daughter gave me this recipe and where ever it came from, heaven only knows."

 

• Ready In: 2hrs 30mins
• Ingredients: 10
• Yields: 6-7 quarts

ingredients

• 10 cups water
• 4 1⁄2 cups sugar
• 1 cup cornstarch
• 3 tablespoons lemon juice
• 3 teaspoons cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon ginger
• 1 teaspoon salt
• 2 -3 drops yellow food coloring
• 6 -7 quarts apples, peeled,cored & quartered

directions

1. Note: To keep apples from turning brown, put in large container of cold water and add lemon juice or if juice is not available, 7UP will work just as well.
2. Blend all dry ingredients, mix well.
3. Add water and cook until thick then add lemon juice and food coloring.
4. Pack apples in quart jars and pour cooked filling over the apples.
5. Put lids and rings on quart jars and put in boiling water bath for 20 minutes.
6. After 20 minutes, take each jar out carefully and put on towel, use pot holders to tighten rings on each jar and let stand until cool.
7. Mark date on outside of jar and store for future use.
8. Enjoy.

Reviews

[Dianne Jones]

"After 20 minutes, take each jar out carefully and put on towel, use pot holders to tighten rings on each jar and let stand until cool. " You should NEVER do this - tighten bands while still hot. If after 15 min it does not seal & pushing lid down with your finger does not work - re-process with new lid. Food may have gotten between the jar & lid making it not seal. If you tighten the rings down while hot you will not know if the jar has sealed by itself & really has a vacumm. This will show up later as spoiled.

 

[Sandi Rosnik]

I think this recipe is great! I have it from another source. My recipe uses less cinnamon and no food color. What is omitted is how to bake it. Bake it in a double 9" crust. I baked for 25 min with foil on edge then 25 min more (or until pastry is golden).

 

[Jannie Cook]

This was a great recipe for first time canners, like me :-) Not only was it simple, but the complements just keep coming when the apple pie is passed around. Thanks to whomever posted this recipe!

 

[Jencry]

I agree that layering is best with this recipe and make sure to run a knife around the edges to get the apples to pack in and air bubbles out. I added a pinch of cloves to mine and a bit more cinnamon, omitted the food coloring. I also sliced the apples, so needed to use more. Delicious!

 

[aggies]

Great I have used this two years in a row. Once last year with apples, this year with hard cooking pears. I love to use it with the Easy dutch apple pie (#37143) recipe. I also use it for waffle and pancake topping. Last year I put the "crust" for the dutch apple pie in a jar, and a jar of this pie filling in a basket, with pie tins for a quick easy cheap christmas present.