Apple Pie Filling for Canning |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I'm not sure where the original recipe came from. My friend's Mom was a distributor for Ultra Gel so I may I got it from her many years ago. Anyway-this has been a fantastic recipe. A lot like a great restrauant pie. Now I know some may not like that but everyone I share this pie with wants the recipe. We use it for pie, ice cream topping, over fresh biscuits or spoon it straight from the jar. Ingredients:
6 quarts apples, sliced 1/4-inch thick blanched |
5 1/2 cups sugar |
1 tablespoon cinnamon |
1 teaspoon nutmeg (optional) |
2 1/2 cups cold water |
5 cups apple juice |
3/4 cup bottled lemon juice |
3 cups modified food starch (ultra gel or clear jel) |
Directions:
1. To blanch apples: Place 3 qts of your apples in a large pot of boiling water with a couple of tablespoons of lemon juice for 5 minutes. Your goal is to heat them up not make applesauce! Don't overfill your pot. Lift with a slotted spoon. Keep blanched apple slices warm.
2. Combine sugar, spices, water, apple juice, and lemon juice in large kettle. Add ULTRA Gel gradually with a wire whisk and stir until smooth, cook until thick and bubbly.
3. Fold in drained apple slices. Fill jars, leaving 1/2 headspace. Adjust lids and process immediately in water bath canner for 35 minutes. Do not tighten lids after processing.
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