Canned Apple Pie Filling

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Canned Apple Pie Filling

 

4 1/2 cups sugar

1 cup quick-cooking tapioca

1 teaspoon salt (optional)

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

10 cups water

3 tablespoons lemon juice

 

8 to 9 pounds of tart apples, peeled, cored, and sliced (about 16 cups of

sliced apples)

In a large saucepan blend the first five dry ingredients. Stir in 10 cups

water, cook on medium-high heat; stir until thickened and bubbly; cook an

additional 2 minutes.

 

Add lemon juice, and if desired, food coloring. Add the apples to the sauce.

Stir constantly and bring mixture up to a rolling boil; cook 1 minute.

Promptly ladle mixture into jars, leaving 1/2 inch headroom. Adjust lids and

boiling water bath for 25 minutes.

 

1 quart of pie filling yields one 9 inch pie.

 

This makes a delicious pie or even cobbler, however, you may not have access

to tapioca so if you would prefer to use Clear Gel, you may. Use 2

tablespoons per quart of filling, so for the amount of apples in this recipe

you need about 14 tablespoons.