Wednesday, April 21, 2010

Homecade Pie Filling (Canned)

Need a last minute dessert? Concerned about the junk that you get from canned pie filling - which is more filling and less fruit? This is a great find. While I'm making applesauce, I put together a few jars of apple pie filling that comes in REALLY handy. A quick apple crisp, apple crisp pie, or cinnamon brunch bake.

4 c white sugar
3/4 c cornstarch
3 t ground cinnamon
1/4 t ground nutmeg
2 t salt
10 c water
3 T lemon juice
6 lb apples

Sterilize canning jars (7 or 8), lids and rings (boil them or heat them in the dish washer).

In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well.
Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.

Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace. Slowly pour hot syrup over apples in jar, and gently remove air bubbles with a knife.

Put lids on and process in a water bath canner for 20 minutes.

Total costs: $4.00
Apples: $2.50 (farm picked)
Sugar: $1.00 (Aldi)
Corn Starch: $.50 (Meijer)
Spices from pantry stock

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