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Canning Apple Pie Filling

Kraft Memeber Recipe
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Makes: 7- quarts Total Time: 2 hr 30 min
Category: Jams/Jellies/Preserves Sub Category: Jams/Jellies/Preserves

what you need
  • 6 quarts apples (Granny Smith and Cortland mixed)
  • Little lemon juice
  • 1-2 cups sugar
  • 1 cup cornstarch or clear gel
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt
  • 9-10 cups water
  • 1 teaspoon lemon juice
  • 7 quart size canning jars
make it
1. Sterilize 7 quart size jars and lids. Peel and core and slice apples. Put them in a bowl with water and a little lemon juice so they won't get brown.

3. In a large pot mix together the sugar, cornstarch or clear gel, ground cinnamon, ground nutmeg, ground allspice, salt, and water. Bring to a boil, stirring occasionally, until thickened. Boil 1 minute and add lemon juice. Allow to cool slightly before pouring over the apples.

4. Remove the jars from the hot water with tongs and pack the apples in the jars while there still hot. Shake the jars to settle the apples, so they can be packed fully. Pour the hot filling liquid over the apples in the jar using a funnel to within 1/2 in. of the rim. Swipe around the inside edges of the jars to get the liquid to go down to the bottom and remove air bubbles. Wipe the rims and tighten lids. Process the jars in a water boiling bath for 20 minutes.

5. Remove jars with tongs and place on a folded towel to cool. They should seal within 24 hours sometimes with an audible pop immediately after removing from the water bath.
Notes
Baking an Apple Pie- using this bottled Apple Pie Recipe
Use your favorite pie crust recipe or use a premade pie crust and fill with 1 quart of the Apple Pie filling. Cover with a second crust or crumb topping.
Put a ring of aluminum foil around the edges of the crust, so it doesn't burn, and brush the top with one egg yolk whipped with a dash of water. Bake.
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