Thursday, October 8, 2015


Image result for canned applesauce

Submitted by Becca Clayton.

Get out a big pot and fill it with apples cut in half.  Put some water in the pot, just enough to cover bottom of pot with 1 inch water.  Place lid on pot and cook apples until they are mushy.  Process through a colander or squeezo strainer.  Can up the sauce and process according to canning charts, or freeze the applesauce in freezer containers.  You can use a variety of apples.  You don't need to add any sugar, especially if using sweet apples.  You can put cinnamon in if you want.

Apple Pie Filling
Becca Clayton

I have used this recipe to can my own pie filling.  It was delicious.

about 5 lbs. apples (use more than one variety if possible)
10 cups water
4 ½ cups sugar
2 tsp. cinnamon
¼ tsp. nutmeg
½ tsp. cloves
1 cup cornstarch

Peel and slice enough apples to fill 7 quart jars.  Pack the jars to within ½ inch of the rim.

Combine 9 cups water, sugar, and spices.  Place on the stove on high heat.  Dissolve the cornstarch in 1 cup of water and once it is dissolved add it to the filling.  Stir the filling until it thickens.

Ladle hot filling over the apples until the liquid level is ½ inch from the rim.  Using a knife, probe down into the jar and release air bubbles.  Top off the jar with additional filling if the level falls below ½ inch from rim.  Clean the jar rim and seal the jar.  Boiling water bath the jars for 20 minutes.  Makes 7 quarts.

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