It was time to be productive with some of those wonderful apples from Crow Mountain. In less than an hour's time, there were 7 quarts of apple pie filling canned and cooling and waiting for the winter to be baked in pies or cobblers.
The house smells like a mixture of Christmas, a cinnamon factory and Johnny Appleseed's mother's kitchen.
There's dozens of these recipes on the Internet and I would be hard pressed to give credit for this recipe to the correct person.
4 1/2 cups white sugar
1 T. ground cinnamon
1/2 t. ground nutmeg
2 t. salt
10 cups water (divided)
1 cup cornstarch
3 T. lemon juice
28 - 30 baking apples (I used Jonathan variety)
Wash and rinse in hot water 7 wide mouth quart jars, lids and rings. Put in a pot of simmer water while you make the filling.
In a LARGE pot, combine sugar, cinnamon, nutmeg, salt and 8 cups of water. Over medium high heat, bring mixture to a boil. In a medium sized bowl, combine the cornstarch and remaining 2 cups of water. Whisk to combine. Pour this mixture into syrup mixture and mix well. Allow to cook at least 1 minute and remove from heat.
Peel, core and slice apples. Toss with lemon juice. Pack the sliced apples into hot canning jars, leaving at least a 1 inch head space.
Fill jars with hot syrup. Using a wooden skewer or Popsicle stick, remove air bubbles.
Wipe rims to remove any syrup you may have dropped on the rim. Put on lids and rings and process in a boiling water bath canner for 25 minutes.
AFTER jars have sealed, but while still warm, you may turn them upside down to allow the apples to redistribute in case they have floated to the top. If you pack the apples tightly, there will be less chance of this happening.
These apples can be used for cobblers or poured into pie crusts and baked.
Wash and rinse in hot water 7 wide mouth quart jars, lids and rings. Put in a pot of simmer water while you make the filling.
In a LARGE pot, combine sugar, cinnamon, nutmeg, salt and 8 cups of water. Over medium high heat, bring mixture to a boil. In a medium sized bowl, combine the cornstarch and remaining 2 cups of water. Whisk to combine. Pour this mixture into syrup mixture and mix well. Allow to cook at least 1 minute and remove from heat.
Peel, core and slice apples. Toss with lemon juice. Pack the sliced apples into hot canning jars, leaving at least a 1 inch head space.
Fill jars with hot syrup. Using a wooden skewer or Popsicle stick, remove air bubbles.
Wipe rims to remove any syrup you may have dropped on the rim. Put on lids and rings and process in a boiling water bath canner for 25 minutes.
AFTER jars have sealed, but while still warm, you may turn them upside down to allow the apples to redistribute in case they have floated to the top. If you pack the apples tightly, there will be less chance of this happening.
These apples can be used for cobblers or poured into pie crusts and baked.
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