Apple Pie Filling

INGREDIENTS

INSTRUCTIONS

FOR 1 QUART FILLING
FOR 7 QUARTS FILLING
Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and other
varieties of similar quality are suitable. If apples lack tartness, use an
additional 1/4 cup of lemon juice for each 6 quarts of slices.
Yield: 1 quart or 7 quarts
Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and
place in water containing ascorbic acid to prevent browning. For more
information see "Ensuring High-Quality Canned Foods".
For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil
each batch 1 minute after the water returns to a boil. Drain, but keep
heated fruit in a covered bowl or pot. Combine sugar, Clear Jel(tm) , and
cinnamon in a large kettle with water and apple juice. If desired, food
coloring and nutmeg may be added. Stir and cook on medium high heat until
mixture thickens and begins to bubble. Add lemon juice and boil 1 minute,
stirring constantly. Fold in drained apple slices immediately and fill jars
with mixture without delay, leaving 1 inch headspace. Adjust lids and
process immediately according to the recommendations in Table 1. See Table
Table 1. Recommended process time for Apple Pie Filling in a boiling-water
canner.
Style of Pack: Hot.  Jar Size: Pints or Quarts. Process Time at Altitudes
of 0 - 1,000 ft: 25 min.
Table 2. Apple Pie Filling. (See ingredient list above)
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Either Jesus pays or you do”