Canned apple pie filling

By á-3503

Ingredients

• Apple filling:
• 10 c. water
• 4 1/2 c. sugar
• 1 c. cornstarch
• 5 tsp. cinnamon
• 1/2 tsp. nutmeg
• 3 Tbsp. fresh lemon juice
• 7 qts peeled, sliced apples
• Apple Crisp:
• 1 c. flour
• 1 c. quick oatmeal
• 1 c. brown sugar
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 c. soft butter (NOT melted)

Preparation

Step 1

Canned apple filling:
In large bowl, blend sugar, cornstarch, cinnamon, nutmeg. Bring to a boil and stir in dry ingredients. Cook, stirring constantly until thickened. Remove from heat; add lemon juice. Pack prepared apples into hot jars. Leaving 1 inch head space. Fill with hot syrup, leaving ½ inch head space. Remember to slide knife down the inside of the jars to get air out before processing. Wipe rims clean and seal according to lid manufacturer’s instructions. Process in a boiling water bath 20 minutes for quarts and 15 minutes for pints.
Makes about 7 quarts.
Apple Crisp:
Mix the flour, oatmeal, brown sugar, baking powder and soda. Add the butter and mix it together. In the bottom of a well greased 9 x 13 pan, pour 1 quart of canned apple pie filling and put crumb mixture on top. Bake at 350 for approx. 30 minutes or until lightly browned. For a 8 x 8 pan, use 1 pint jar of filling and half the crumb mixture. Bake until lightly browned.