Chips Canned Apple Pie Filling With Amaretto Recipes

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line two baking sheets with parchment paper.
• Whisk sugar and cinnamon together in a large bowl. Add apple slices and toss to coat. Arrange apple slices in a single layer on prepared baking sheets.
• Bake apples in the preheated oven until browned and just crisped, about 2 hours. Cool completely.

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:

• Prepare boiling water canner. Heat (7 each) pint glass preserving jars with lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine sugar, ClearJel, cinnamon and nutmeg in a large stainless steel saucepan. Stir in apple juice and cold water. Bring to a boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble.
• Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat, stirring, until apples are heated through.
• Ladle hot pie filling into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process jars in a boiling water canner for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Steps:

• Blanch apple slices (you may need to do this in batches if scaling this recipe up). Place in bowl, cover, and keep warm.
• Combine all other ingredients in a pot large enough to hold them, plus the apples. Place over medium-high heat, and stir until mixture begins to bubble and turn translucent. Cook one more minute, stirring constantly. Remove from heat and fold in apple slices.
• Fill jars with mixture, leaving 1" headspace. Close with 2-piece caps, and process in boiling water bath for 25 minutes for pints or quarts. 1 quart will make an average pie.