Apple Pie in a Jar
Source of Recipe
Laurel's sister, Marvea
List of Ingredients
4-1/2 cups sugar
1 cup cornstarch
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
10 cups waterRecipe
Cook all of the above ingredients until thick and bubbly. Add 3 tablespoons of lemon juice.
Peel and slice the apples. Fill quart jars tightly with the apples (my sister said she usually has this done before making the syrup) and cover with the syrup mixture.
Process in a hot water bath for 20 minutes.
[I've never canned so.....she said she washes her quart jars in the dishwasher so they get clean and hot. Her "flats" she keeps in a pan of really hot, but not boiling water. She takes one jar out of the dishwasher at a time and fills it with the apple mixture and covers with the syrup (to about 1/2-inch). She wipes the jar clean of spills, places a hot "flat" on the jar opening and tightly screws on the lid. She places the jars in her canner rack (hers holds 7 quart jars), and repeats the process. The water is boiling in the canner and she lowers the rack holding the jars. When the water returns to a boil, the apples should "cook" for 20 minutes. She removes the jars and sets them on a towel to cool.]
28 cups of sliced apples = 7 quarts of pie filling
My sister said you can also freeze apple slices. To keep them from browning, just put the slices in water and lemon juice. When you have a bagful, drain and put in your freezer bag.
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