CANNING APPLE PIE FILLING
(makes 7 quarts)
*30-35 medium apples (cortland, golden delicious, rome & jonathan are best)
*9 1/2 cups water
*4 1/2 cups granulated sugar
*1 cup Clear Jel
*1 teaspoon salt
*1 tablespoon ground cinnamon
*1/2 teaspoon ground nutmeg
*2 tablespoons lemon juice
~In a large saucepan, mix water, sugar, clear jel, salt, cinnamon & nutmeg.
~Cook until thickened, continuously stirring.
~Stir in lemon juice.
~Slice apples, placing them into a large bowl of cold water with a little lemon juice.
~Place sliced apples into jars a quarter way filled.
~Add some syrup.
~Repeat with apples & syrup until filled, leaving at least a 1-inch headspace.
~Clean top of jars from any residue.
~Place lids (I heat lids up first in boiling water) & rings on jars. Tighten lids.
~Place in water bath for 25 minutes.
~Remove from bath & allow to sit for 24 hours before storing in a cool dry place (fruit cellar).
`substitute clear jel for Ultra Gel.
`freeze filling instead of canning it. You would omit hot bath and put into freezer bags. Remove air & seal. You can also use cornstarch if freezing.
To make pie:
~Preheat oven 425 degrees.
~Fill bottom crust with pie filling.
~Put 1 teaspoon of butter (chopped) over pie filling.
~Put top crust on and crimp edges.
~Sprinkle cinnamon sugar over top crust (optional).
~Put aluminum foil over the edges of the crust.
~Put small slits in top crust.
~Place pie on cookie sheets (if pie overflows it won't make a mess in your oven).
~Bake for 15 minutes.
~Reduce oven temperature to 350 degrees.
~Bake for 30 minutes.
~Remove aluminum foil and bake another 10 minutes.
~Cool completely before cooking.