Canned Apple Filling Recipes

Steps:

• in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a knife.
• Put lids on and process in a water bath canner for 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread pie filling in an 8x8 inch baking dish. Sprinkle with cinnamon and nutmeg.
• Cream together margarine and sugar. Cut in flour with a pastry blender until mixture resembles coarse crumbs. Sprinkle mixture over pie filling.
• Bake in preheated oven 20 minutes, until topping is brown and crisp and filling is hot and bubbly.

Steps:

• Mix sugars, corn starch, salt, cinnamon and nutmeg in 4-quart duch oven. Stir in water, heat to boiling stirring often.
• Reduce heaat, cook stirring constantly until thickened and bubbly.
• Stir in lemon juice.
• Pack hot sterlized jars 1/3 of apple slices
• Pour on enough syrup to cover slices.
• Remove air bubbles with handle of wooden spoon.
• Continue packing jars 1/3 at a time with apple slices, then syrup.
• When filled to within 1 inch of tops, seal jars.
• Process in boiling water bath for 20 minute.
• When cool, tighten lids, but not too tight.
• Apple Crisp.
• 375 oven.
• Spread apple filling in greased baking dish 8x8.
• Mix remaining ingredients with fork, mixture should be crumbly.
• Sprinkle on top of filling.
• Bake 35 minute.
• For a gift I put this in a zip lock bag, except for the butter and put a jar of apple filling with it.

Steps:

• Peel, core, and slice apples.
• In large stockpot add water and Clear Jel and whisk to combine thoroughly. Add sugars, cider, bourbon, and seasonings and whisk to combine.
• Over medium heat, and whisking frequently to prevent scorching, bring the mixture to boil and boil for 1 minute.
• Remove from heat and pack into sterilized quart size jars leaving 1.5" headspace.
• Remove air bubbles, clean rims with vinegar, apply lids, and process in water bath for 25 minutes.

Steps:

• In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine the sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes. , Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months.