| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Dutch | Fruits, Fillings, Homemade | 5 | 1/2 qts. |
INGREDIENTS
| 18 | c | Baking apples; peeled and sliced (about 6 lbs.) |
| 3 | tb | Lemon juice |
| 4 1/2 | c | Sugar |
| 1 | c | Cornstarch |
| 2 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 1 | ts | Salt |
| 10 | c | Water |
INSTRUCTIONS
In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine sugar, cornstarch, cinnamon, nutmeg and salt. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6 to 8 minutes. Cool for 30 minutes. Ladle into freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months. Makes enough for about five 9-inch pies. From Taste of Home Magazine Oct/Nov 1996 Typed by Sandy Gamble <sandyg@goodnet.com> Posted to MM-Recipes Digest V3 #295 Date: Mon, 28 Oct 1996 13:19:32 -0700 (MST) From: Sandy Gamble <sandyg@goodnet.com>
A Message from our Provider:
“The church is prayer-conditioned.”