Apple Pie Filling Canned (Print Version)
# Ingredients:
01 -
7 quart jars with lids and rings.
02 -
1/2 teaspoon nutmeg.
03 -
1 teaspoon salt.
04 -
2 tablespoons lemon juice.
05 -
2 tablespoons cinnamon.
06 -
1 1/2 cups clear-jel.
07 -
4 1/2 cups white sugar.
08 -
8 cups water or apple juice.
09 -
8 pounds of Granny Smith apples.
# Instructions:
01 -
Slice, peel, and remove cores from apples. Cut them however you like.
02 -
In a big pot, combine juice, cinnamon, sugar, lemon juice, salt, nutmeg, and Clear-jel. Heat on low and whisk until syrup thickens.
03 -
Put apples straight into jars, then pour syrup on top—or mix apples and syrup first, then fill jars. Leave an inch at the top.
04 -
Wipe jar rims clean, secure lids and rings, then process in a pressure canner at 10 pounds pressure for 10 minutes.
05 -
Let canner release pressure naturally. Take out jars and let them sit for 12-24 hours to seal.
# Notes:
01 -
You could use a water bath canner instead if preferred.
02 -
Keeps fine for up to a year and a half if stored cool and dark.
03 -
Yields about 7 quarts in total.