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Canning apple pie filling during apple season is a great shortcut and lets you get ahead for the holidays. This recipe makes seven quart jars of filling for apple pies. Two quarts make a 9-inch pie. You'll need to prepare seven 1-quart canning jars, with rings and lids.
Ingredients
- ½ cups white sugar: 4 piece
- cornstarch: 1 cup
- ground cinnamon: 2 tsp
- ground nutmeg: 0.25 tsp
- water: 10 cups
- salt: 2 tsp
- lemon juice: 3 Tbsp
- drops yellow food coloring: 2 piece (optional)
- apples: 6 pound
Metric Conversion
Stages of cooking
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Mix sugar, cornstarch, cinnamon, and nutmeg in a large pan. Add water and salt and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
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Sterilize canning jars, lids, and rings by boiling them in a large pot of water.
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Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch of headspace.
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Fill jars with hot syrup, and gently remove air bubbles with a knife.
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Put lids on and process in a water bath canner for 20 minutes.
