FOR 1 QUART FILLING
3 1/2 cup sliced fresh apples
3/4 cup granulated sugar, plus...
2 tbsp granulated sugar
1/4 cup clear jel(tm)
1/2 tsp cinnamon
1/2 cup cold water
3/4 cup apple juice
2 tbsp bottled lemon juice
1/8 tsp nutmeg (optional)
1 drop yellow food coloring (optional)
FOR 7 QUARTS FILLING
6 qt sliced fresh apples
5 1/2 cup granulated sugar
1 1/2 cup clear jel(tm)
1 tbsp cinnamon
2 1/2 cup cold water
5 cup apple juice
3/4 cup bottled lemon juice
1 tsp nutmeg (optional)
7 drop yellow food coloring (optional)
Directions
Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and
other varieties of similar quality are suitable. If apples lack
tartness, use an additional 1/4 cup of lemon juice for each 6 quarts
of slices.
Yield: 1 quart or 7 quarts
Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide
and place in water containing ascorbic acid to prevent browning. For
more information see "Ensuring High-Quality Canned Foods".
For fresh fruit, place 6 cups at a time in 1 gallon of boiling water.
Boil each batch 1 minute after the water returns to a boil. Drain,
but keep heated fruit in a covered bowl or pot. Combine sugar, Clear
Jel(tm) , and cinnamon in a large kettle with water and apple juice.
If desired, food coloring and nutmeg may be added. Stir and cook on
medium high heat until mixture thickens and begins to bubble. Add
lemon juice and boil 1 minute, stirring constantly. Fold in drained
apple slices immediately and fill jars with mixture without delay,
leaving 1 inch headspace. Adjust lids and process immediately
according to the recommendations in Table 1. See Table 2 for
suggested quantities.
Table 1. Recommended process time for Apple Pie Filling in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at
Altitudes of 0 - 1,000 ft: 25 min.
1,001 - 3,000 ft: 30 min.
3,001 - 6,000 ft: 35 min.
Above 6,000 ft: 40 min.
Table 2. Apple Pie Filling. (See ingredient list above)
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 recipe
Apple Pie Filling Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
We are able to read the history of meal recipes back into distant history, in truth as far back as the early Egyptians, and maybe further still. However, these, early cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians is a collection of tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move on, we have two books from the 14th Century ; one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that is popular today, but rather recipes for the types of food enjoyed by the rich and powerful of the period. During the next few centuries, the wealthy families of Europe tried to offer the best banquets, and as a consequence, the best cooks and their recipe collections were much in demand. Nevertheless, it was during the nineteenth century that cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and publishing the recipes of their peers. By the advent of the 20th century, recipe books were starting to become popular due to more people being able to read, people having more spare time and having more money. |
We hope you enjoy this Apple Pie Filling recipe.
