Canning!

Iphoto+(5)t’s that time of year when our thoughts turn towards Christmas…no, wait. Don’t make us go there just yet. Baby steps. Let’s start with Fall and canning. Think about those jeweled bottles filled with the bounty of Summer. So, let’s start with the basics and those famous Washington apples. How about Apple Pie Filling?

 

Ingredients:
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples
Directions:
1. in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
2. Sterilize canning jars, lids and rings by boiling them in a large pot of water.
3. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
4. Fill jars with hot syrup, and gently remove air bubbles with a knife.
5. Put lids on and process in a water bath canner for 20 minutes.
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