Apple Pie Filling For Canning Or Freezing
- 12 pounds of cooking apples peeled, cored, and sliced into thick slices
- 4 cups organic sugar (white or brown or a mixture of both works too)
- 1/2 cup flour
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 cup cold water
- the juice from 2 lemons (to make 6 Tbsp)
Prepare the apples and place in a large stock pot or divide all ingredients into 2 separate pans for more manageable amounts.
Mix the sugar, flour, cinnamon, and nutmeg together pour over the apples. Stir to mix.
Let sit for about 30 minutes for juice to release from the apples.
Add 1 cup water and bring to a boil and cook for about a minute.
Add lemon juice and return to a boil and cook till it reaches 190 degrees.
Fill sterile jars leaving 1 inch head space. Run a knife around the inside of the jar to release any air bubbles. Wipe rim of jars with a clean damp cloth and top with lids and rings that have been in a pan of hot, but not boiling, water.
Process in a hot water bath 20 minutes for pints and 25 minutes for quarts. This recipe will make 11 or 12 pints of filling.
Enjoy!
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© 2016 – 2017, Pamela [1]. All rights reserved.