Hello one & all...been canning up a storm and this little goodie is on the schedule for this week so I thought that I would share! This recipe is wonderful for pies, crisp and other recipes. I make a pork, stuffing apple casserole that is all the better for a jar of these apples from the basement. My hubby likes it with smoked polish sausage as a breakfast side through the fall and winter. (Plus the added benefit of no corn syrup like the store canned version...another one of my "things!")
Canned Apple Pie Filling
4 cups sugar
2 tsp cinnamon
10 cups water
3 TBSP lemon juice
1 cup cornstarch
1/4 tsp nutmeg
Cook first 5 ingredients until thick and bubbly. Place cold apples in clean, hot jars.
Pour hot syrup over apples, leaving 1/4 inch head space. Seal and process 20 minutes in a hot water canner. This syrup makes enough for about 9 quarts of apples.
Make and Enjoy! Blessings, Eve
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