Apple Pie Filling Recipe




Apple Pie Filling Ingredients


FOR 1 QUART FILLING

3 1/2 cup sliced fresh apples
3/4 cup granulated sugar, plus...
2 tbsp granulated sugar
1/4 cup clear jel(tm)
1/2 tsp cinnamon
1/2 cup cold water
3/4 cup apple juice
2 tbsp bottled lemon juice
1/8 tsp nutmeg (optional)
1 drop yellow food coloring (optional)

FOR 7 QUARTS FILLING

6 qt sliced fresh apples
5 1/2 cup granulated sugar
1 1/2 cup clear jel(tm)
1 tbsp cinnamon
2 1/2 cup cold water
5 cup apple juice
3/4 cup bottled lemon juice
1 tsp nutmeg (optional)
7 drop yellow food coloring (optional)

A Recipe for
Apple Pie Filling

 

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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This Recipe for Apple Pie Filling is one of thousands in the Recipes-to-go Fruit Cookbook.


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Food Tip
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This is a recipe for Apple Pie Filling from the recipe cookbook of Recipes-to-go (Fruit)


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Apple Pie Filling recipe - a tasty recipe for you to add to your collection!

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




Apple Pie Filling

There are only ten minutes in the life of a pear when it is perfect to eat.

Ralph Waldo Emerson






Apple Pie Filling Directions

Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and
other varieties of similar quality are suitable. If apples lack
tartness, use an additional 1/4 cup of lemon juice for each 6 quarts
of slices.

Yield: 1 quart or 7 quarts

Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide
and place in water containing ascorbic acid to prevent browning. For
more information see "Ensuring High-Quality Canned Foods".

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water.
Boil each batch 1 minute after the water returns to a boil. Drain,
but keep heated fruit in a covered bowl or pot. Combine sugar, Clear
Jel(tm) , and cinnamon in a large kettle with water and apple juice.
If desired, food coloring and nutmeg may be added. Stir and cook on
medium high heat until mixture thickens and begins to bubble. Add
lemon juice and boil 1 minute, stirring constantly. Fold in drained
apple slices immediately and fill jars with mixture without delay,
leaving 1 inch headspace. Adjust lids and process immediately
according to the recommendations in Table 1. See Table 2 for
suggested quantities.

Table 1. Recommended process time for Apple Pie Filling in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at
Altitudes of 0 - 1,000 ft: 25 min.
1,001 - 3,000 ft: 30 min.
3,001 - 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Table 2. Apple Pie Filling. (See ingredient list above)

======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias

Serves: 1

 

 

 

 

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Apple Pie Filling Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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