Post by cuteascountry_Shortcake on Jun 5, 2005 16:46:52 GMT -6
These are from the Kitsap County Cooperative Extension
Home Canned Apple Pie Filling
1 c sugar
2 c water
4 Tsp Fruit Fresh (an antioxidant, prevents browning of fruit)
2 qts sliced apples, sliced 1/4" thick
1/2 c sugar
6 Tb cornstarch
1/4 tsp salt
1/2 c water
Dissolve 1 c sugar in 2 c water by heating. Cool and add 4 Tsp of Fruit Fresh. Peel and slice 2 qts of apples into the sugar water solution. Gently simmer for 5 minutes. Remove from heat and let sit for 10 minutes.
Combine following: 1/2 c sugar, 6 Tb cornstarch, 1/4 tsp salt. Mix with 1/2 c water, until smooth paste is formed. Slowly add this paste to apple mixture, stirring just enough to mix. Bring filling to a boil, and hold for 1 minute. Pour into hot jars to within 1" of top. Adjust lids and seals. Process in boiling water bath for 30 minutes.
Yields 2 qts
Tart Cherry Pie Filling
2 qts pitted sour pie cherries
2 c sugar
2 c water
1/2 c sugar
6 Tb cornstarch
1/4 tsp salt
1/2 c water
Combine cherries with 2 c sugar and 2 c water. Boil gently without stirring for 5 minutes or until foaming ceases, Remove from heat. Combine 1/2 c sugar, 6 Tb cornstarch, 1/4 tsp salt. Mix with 1/2 co water to make smooth paste. Stir paste into cherries. Bring to a boil, and hold for 1 minute. Fill hot jars to within 1", adjust lids and seals, and process in boiling water bath for 30 minutes
Yields 2 qts
I made cherry pie filling last summer, and successfully doubled this recipe. We're going camping, and I am taking one of the quarts of cherry filling to make:
Cherry Enchiladas
Soften flour tortillas by wrapping in foil and heating over low flame or coals . Spoon cherry filling into each and roll, as for enchilada. Make a syrup of brown sugar, white sugar, water, cinnamon, and a pat of two of butter. Heat this in a wide skillet over medium coals, lay the filled tortillas in, and heat gently, spooning syrup over.
Submitted by Lois, WA
Printed in Nancy's Kitchen Newsletter 6/05/05
Home Canned Apple Pie Filling
1 c sugar
2 c water
4 Tsp Fruit Fresh (an antioxidant, prevents browning of fruit)
2 qts sliced apples, sliced 1/4" thick
1/2 c sugar
6 Tb cornstarch
1/4 tsp salt
1/2 c water
Dissolve 1 c sugar in 2 c water by heating. Cool and add 4 Tsp of Fruit Fresh. Peel and slice 2 qts of apples into the sugar water solution. Gently simmer for 5 minutes. Remove from heat and let sit for 10 minutes.
Combine following: 1/2 c sugar, 6 Tb cornstarch, 1/4 tsp salt. Mix with 1/2 c water, until smooth paste is formed. Slowly add this paste to apple mixture, stirring just enough to mix. Bring filling to a boil, and hold for 1 minute. Pour into hot jars to within 1" of top. Adjust lids and seals. Process in boiling water bath for 30 minutes.
Yields 2 qts
Tart Cherry Pie Filling
2 qts pitted sour pie cherries
2 c sugar
2 c water
1/2 c sugar
6 Tb cornstarch
1/4 tsp salt
1/2 c water
Combine cherries with 2 c sugar and 2 c water. Boil gently without stirring for 5 minutes or until foaming ceases, Remove from heat. Combine 1/2 c sugar, 6 Tb cornstarch, 1/4 tsp salt. Mix with 1/2 co water to make smooth paste. Stir paste into cherries. Bring to a boil, and hold for 1 minute. Fill hot jars to within 1", adjust lids and seals, and process in boiling water bath for 30 minutes
Yields 2 qts
I made cherry pie filling last summer, and successfully doubled this recipe. We're going camping, and I am taking one of the quarts of cherry filling to make:
Cherry Enchiladas
Soften flour tortillas by wrapping in foil and heating over low flame or coals . Spoon cherry filling into each and roll, as for enchilada. Make a syrup of brown sugar, white sugar, water, cinnamon, and a pat of two of butter. Heat this in a wide skillet over medium coals, lay the filled tortillas in, and heat gently, spooning syrup over.
Submitted by Lois, WA
Printed in Nancy's Kitchen Newsletter 6/05/05