| 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>
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