Monday, September 26, 2011

Bottled Apple Pie Filling

Every year I make a dozen or so jars of this:

Truthfully, I NEVER use it to make apple pie.  I always end up using them to make THE BEST TASTING apple crisp!

There are two recipes below.  One uses Cornstarch, and the other uses Ultra Gel.  (Ultra Gel is a modified corn starch).  The Ultra Gel recipe is much better - better tasting, better looking, and no clumping.
I've included both because sometimes I don't have one or the other ingredient.

Apple Pie Filling (Ultra Gel)
5 1/2 c. sugar
1 1/2 c. modified corn starch (ultra gel)
1 Tbsp. cinnamon
2 1/2 c. cold water
5 c. apple juice
3/4 c. lemon juice
1 tsp. nutmeg
Combine sugar, cornstarch, cinnamon and nutmeg in a large pot.
Add water and apple juice.
Stir and cook on medium-high until thick and bubbly.
Add lemon juice and boil for 1 minute.

Pour over peeled, cored and sliced apples in jars.
Makes 7 quarts.
Steam for 25 minutes.
Remember to adjust for altitude.

Apple Pie Filling (Cornstarch)
1 tsp. salt
4 1/2 c. sugar
1/2 tsp. nutmeg
1 c. cornstarch
2 tsp. cinnamon
10 c. water
Mix all ingredients together and cook until clear.
Then add:
6 Tbsp. lemon juice

Pour over peeled, cored and sliced apples in jars.
Makes 7 quarts.
Steam for 25 minutes.
Remember to adjust for altitude.

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