Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of slices. Yield: 1 quart or 7 quarts Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning. For more information see "Ensuring High-Quality Canned Foods". 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(tm) , and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. 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 jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately according to the recommendations in Table 1. See Table 2 for suggested quantities. Table 1. Recommended process time for Apple Pie Filling in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 25 min. 1,001 - 3,000 ft: 30 min. 3,001 - 6,000 ft: 35 min. Above 6,000 ft: 40 min. Table 2. Apple Pie Filling. (See ingredient list above) ======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
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|Serving Size: 1 Recipe (2184g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 15 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 49.9mg||2 %|
|Potassium 1178.8mg||31 %|
|Total Carbohydrate 1054.1g||310 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 1042.3g|
|Protein 1.8g||3 %|
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Calories per serving: 4092
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