This recipe came from “Mennonite Country Style Recipes” cookbook by Esther Shank, my aunt. It is on page 615 and was submitted by Barbara Bowman. Jill has been using this recipe and really likes it.
Apple Pie Filling to Can
Use any good cooking apple for canning. Bowman likes the Stayman or Grimes Golden. We like the Ginger Gold.
Servings 7 Quarts
Ingredients
Sauce: Combine in large saucepan. Cooked until thickened, stirring constantly. Remove from heat.
- 9-1/2 cups Water
- 4-1/2 cups Sugar
- 1 cup Clearjel or Cornstarch We used cornstarch.
- 1 tsp Salt
- 2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp. Ground Allspice
Add:
- 3 tbsp. Lemon Juice
Apples
- 7 qts Diced or chunked peeled apples We used an apple peeler and then quartered the rings.
Instructions
- Fill jars with raw apples, adding layers of syrup as you fill, otherwise there will be too many air pockets. Leave 1 inch headspace. If jars are too full, syrup will spew out during processing! Tighten lids and process.
- The recipes says hot water bath the jars for 25 mins. We pressure canned at 5# pressure for 8 mins.