Apple Pie Filling

6 qts. Sliced fresh Apples
5 1/2 C. Granulated sugar
1 1/2 C Clear Jel (not instant)-*this may be commonly found at cake & candy stores
1 Tbs. Cinnamon
2 1/2 C. Cold Water
5 C. Apple Juice
3/4 C. Bottled lemon juice
1 tsp. nutmeg
7 drops Yellow food coloring (optional-I never use this)

Directions:
Wash, peel, and core apples. Prepare slices 1/2" wide ( I use a pampered chef peeler, corer, slicer) and place in water containing ascorbic acid to prevent browning (I use lemon juice in a bowl as I am preparing them). For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 min. after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar, clear jel, and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added at this point. Stir and cook on med. high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 min., stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1-inch head space. Adjust lids and process immediately. Process HOT pie filling in pints or quarts for 35 min. in a boiling water canner. Makes 7 quarts.

Creamy Fruit Salad

One of the children asked me to start making more fresh fruit salads. With Spring on it's way and Conference weekend upon us, I created this yummy dish as tempting side. I'm happy to say it was a healthy success!

1 C red grapes
1 pkg. honey glazed almond slivers
1 honeydew melon (or melon of choice)
1 pint fresh stawberries
1 C blueberries
1 apple, peeled, sectioned and sliced into chuncks
3/4 C nonfat sour cream
2 tsp. truvia or splenda (sugar substitute)

Combine fruit in large bowl. Mix sugar substitute to sour cream and fold into fruit mixture. Add sliced almonds and serve cold. Best with sandwiches.

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

Directions:

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

Directions:

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.
servings).
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.

Peach Salsa

1 small red onion
6 peaches, pitted
1 tsp. salt
1-2 cloves minced garlic
cilantro
juice from 1/2 lemon

Pulse ing. in food processor until desired cosistency. VERY yummy with fish tacos, or corn tortilla chips. Que Provecho!

Strawberry/Blueberry Syrup

Ingredients
3 cups strawberries
3 cups fresh blueberries
3 cups sugar
1-1/2 cup light corn syrup
1/3 cup lemon juice
Directions:
Pulse berries in food processor till desired consistency. Place berries, sugar, corn syrup and lemon juice in a large saucepan and bring to a full rolling boil over high heat stirring constantly.
Reduce heat and stir frequently then boil for 50 minutes. Remove from heat and skim.
Pour into hot 1/2 pint jars. Seal and process in boiling water bath for 5 minutes.