L.R. Apple pie filling to can
- Number of Servings: 44
Ingredients
4-1/2 cups sugar2 tsp. cinnamon 1 tsp. salt1/4 tsp. nutmeg1-1/2 cups clear jell10 cups water3 T. lemon juice4 quarts sliced apples (preferably small green ones)
In a large kettle combine sugar, cinnamon, salt, nutmet and clear jell. Add water and whisk until smooth. You may need to squeeze any clear jell balls with your fingers. Cook until thick. Boil for 2 more minutes, stirring constantly. Remove from heat and add lemon juice. Stir in apple slices. Fill quart canning jars. Clean rims of jars with a dish rag. Put new lids on jars and tighten rings. Place in a canner. Add enough hot water to canner to come to jar necks. Cover canner and bring to a boil. Lower heat to keep at a gentle boil. Boil for 20 minutes. Remove from canner and let cool on counter. When they are cool, check for seal by pressing on lids. If they are pulled down tight, they are sealed and you may remove the rings and store on a self. If not, store in refrigerator and use within a week. Makes about 5-1/2 quarts.
Number of Servings: 44
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Number of Servings: 44
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Nutritional Info Amount Per Serving
- Calories: 117.4
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 57.8 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 1.1 g
- Protein: 0.1 g
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