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Full Online Book HomeLearning KitchenPreserving - Apple Pie Filling Recipes By Joe Ames
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Preserving - Apple Pie Filling Recipes By Joe Ames Post by :darrelrichards Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1850

Click below to download : Preserving - Apple Pie Filling Recipes By Joe Ames (Format : PDF)

Preserving - Apple Pie Filling Recipes By Joe Ames

Filling I

4 1/2 cups sugar
2 tsp. ground cinnamon
1 tsp. salt
5 1/2 to 6 lbs. tart apples, peeled, cored and sliced
1 cup cornstarch
1/4 tsp. nutmeg
3 tbsp. lemon juice
3 drops yellow food coloring

In large saucepan, blend sugar, cinnamon, cornstarch, nutmeg and salt. Stir in 10 cups water. Cook and stir until thickened and bubbly. Add lemon juice and food coloring.

Pack apples into hot jars, leaving 1 inch headspace. Fill with hot syrup, leaving 1/2 inch headspace; adjust lids.

Process in boiling water bath for 15 minutes for pints and 20 minutes for quarts.

Makes 6 quarts.

Apple Pie Filling

4 cups blanched sliced apples
Ascorbic and/or citric acid (see below for alternative)
3/4 cup granulated sugar
1/4 cup clear jel
1/2 cup cold water
1/2 tsp. cinnamon (optional)
3/4 cup apple juice
1/8 tsp. nutmeg (optional)
2 tbsp. bottled lemon juice

Wash, peel and core apples. Prepare slices 1/2-inch wide. To prevent darkening, use ascorbic and citric acid mixtures according to manufacturer's instructions. Or, add 2 tablespoons each of salt and vinegar to a gallon of water. Drop fruit into solution as it is peeled. Do not leave fruit in solution longer than 20 minutes and rinse before using. Blanch apples for 1 minute in boiling water.

Combine sugar, clear jel and cinnamon; stir together thoroughly. Put water and apple juice in large kettle. Gradually add dry ingredients, stirring constantly. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice and almond extract. Boil one minute more, stirring constantly. Drain apple slices and fold into mixture.

Fill jars without delay, leaving 1/2 inch headspace. Put boiled lids and rings on jars and process immediately in a boiling water bath for 35 minutes after water comes to a boil.

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Preserving - Apple Pie Filling By Deborah Preserving - Apple Pie Filling By Deborah

Preserving - Apple Pie Filling By Deborah
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 About 6 pounds of peeled, sliced apples In a large saucepan, combine sugar, cornstarch, spices and salt, mixing well. Stir in water, cook and stir until mixture is bubbly. Stir in lemon juice and maintan heat so that it does not cool. Tightly pack apple slices into hot, sterilized jars, fill with hot syrup to within 1/2 inch of top. Process 25 minutes in boiling water bath. This makes 6 to 7

Preserving - Freezing -  Tomatillo Salsa For Freezing Preserving - Freezing - Tomatillo Salsa For Freezing

Preserving - Freezing -  Tomatillo Salsa For Freezing
1 gallon fresh tomatillos, husked and rinsed in cold water 2 cups coarsely chopped green chiles with some jalapenos or serranos, if desired 2-3 onions, quartered 4 cloves garlic, cut in quarters (The amounts listed are approximate and can be adjusted to your own taste or amount of produce available.) In a large pot, bring tomatillos, onion, and garlic to a boil and simmer 5-10 minutes until tomatillos change color. Place in large colander to drain and cool. Place in large bowl and stir in chiles to distribute evenly. Process in food processor in batches until well-chopped but not pureed, then