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Preserved Apple Pie Filling

October 27, 2016

Preserved Apple Pie Filling

4 1/2 cups white sugar
1 Cup cornstarch
1 Tbsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp salt
10 cups water
3 Tbsp lemon juice
6 pounds apples

Peel, core, and slice apples; add lemon juice, toss to coat.

In a large pan, mix sugar, cornstarch, cinnamon, nutmeg and salt; add water and mix well. Over medium heat bring to a boil and cook until thick and bubbly. Stir frequently to prevent scorching. Remove from heat.

Pack the sliced apples into hot canning jars, leaving a 3/4 inch headspace.

Fill jars with hot syrup and gently remove air bubbles. Wipe rim and seal with hot sterile lid and ring; process in a Hot water bath canner for 20 minutes.

Remove jars; let cool overnight; label and keep in a dark cool place until ready to use. Enjoy!!!

Makes 6 quarts

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

https://www.facebook.com/145012965619103/photos/a.380821915371539.1073741839.145012965619103/400005476786516/?type=3&theater

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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