General: The following fruit fillings are excellent and safe products. Each canned quart makes one 8-inch to 9-inch pie. The filling may be used as toppings on dessert or pastries. “Clear Jel®” is a chemically modified corn starch that produces excellent sauce consistency even after fillings are canned and baked. Other available starches break down when used in these pie fillings, causing a runny sauce consistency. The amount of lemon juice should not be altered, as it aids in controlling the safety and storage stability of the fillings
Quantities of Ingredients Needed for: 7 Quarts
6 quarts Blanched, sliced fresh apples
5-1/2 cups Granulated sugar
1-1/2 cups Clear Jel®
1 tbsp Cinnamon
2-1/2 cups Cold water
2-1/2 cups Cold water
5 cups Apple juice
3/4 cup Bottled lemon juice
1 tsp Nutmeg (optional)
Recommended process time in a boiling-water canner Hot Pack -Pints or Quart- Time 25 min.
Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning. For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel® and cinnamon in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill hot jars with mixture without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately.
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