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LOCATION: Recipes >> Preserving >> Apple Pie Filling 03

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Apple Pie Filling

4 1/2 cups sugar
1 cup cornstarch
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
5 1/2 - 6 pounds apples or 24 cups peeled, cored and sliced apples

In large pan blend first 4 ingredients. Add salt, stir in water.
Cook and stir until clear, thick and bubbling---sort of foamy. Add
raw apples to syrup as it is cooking and heat through. Add lemon
juice. Pack apples in jars leaving 1" head space, fill with hot
syrup. To seal process 15 minutes for pints and 20 minutes for
quarts, in water bath. Pressure cook 10 pounds for 10 minutes for
quarts.

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