Tuesday, October 12, 2010

Apple Pie Filling

4 ½ C. white sugar
10 C. water
1 C. cornstarch
3 tbs. Lemon juice
2 tsp. Ground cinnamon
2 drops yellow food coloring
¼ tsp. Ground nutmeg
2 tsp. Salt
6 lbs. (or 24 C.) Apples peeled, cored, & quartered
In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and wwater and mix
well. Bring to a boil and cook until thick and bubble. Remove from heat and add lemon juice and food coloring. Sterilize canning jars, lids and rings by boiling them in a large pot of water Pack sliced apples into hot canning jars, leaving a ½” headspace. Fill jars with hot syrup and gently remove air bubbles with knife. Put lids on and process in hot water bath for 20 min.

Harvest Applesauce

24 C. Cooking Apples, cored and quartered
2 Cups water
10 Cinnamon Sticks (opt.)
1-1½ Cups sugar
In large pot combine apples, water and if desired, cinnamon sticks.
Bring to a boil; reduce heat. Simmer, covered, for 15-20 min.
Stirring often. Remove cinnamon and pulse in a food processor
to desired consistency. Return pulp to pot and stir in sugar. If
needed, add ½ to 1C water. Bring to a boil. Makes 6 pints (24-½C.
Preservation options and directions:
Boiling water canning: Ladle hot sauce into hot, sterilized jars, leaving a ½” Head space. Adjust lids. Process in boiling water for 15 min. for pints and for 20 min. for quarts. Freezing: Cool applesauce. Spoon into freezer containers, leaving the recommended headspace. Seal, label, and freeze.