BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
October 2 2009
Apple Pie Filling
12-cups sliced, peeled, cored apples treated to prevent browning (1/4-cup lemon juice and 4-cups water)
2 3/4-cups sugar
3/4-cup Clear Jel
1 1/2-tsp cinnamon
1/2-cup lemon juice
1 1/4-cup cold water
2 1/2-cup unsweetened apple juice
Working with 6 cups at a time blanch apple slices 1 min. in boiling water. Remove with slotted spoon and keep warm.
Combine sugar, Clear Jel, cinnamon, nutmeg, water and apple juice.
Bring to a boil stirring constantly.
Add lemon juice. Return to a boil and boil for 1 minute. Remove from heat; Drain and add to hot mixture. Heat, stirring until apples are heated through.
Ladle hot pie filling into hot jars, leaving 1 inch head space. Remove air bubbles and adjust head space if needed by adding hot filling.
Wipe rim; Screw on lids.
Place jars in canner completely covered with water.
Bring to a boil and process 25 minutes.