[swimming with sharks]

Originally Posted by simplegirl

so "put the jars in the boiling water canner"....is that the same BIG pot you were boiling in the first step or are you actually refering to a canning specific pot??? and since i only have the recipe on here, how long would you boil applebutter for? thank you thank you thank you!

put the jars in the boiling water canner=put the jars in the big pot of boiling water

sorry and once they're all in there let the pot boil at a good boil for 10 minutes than use tongs to remove the jars after te 10 minutes is up. You should hear a pop from each jar as it seals) this will be after you take it out of the boiling water. If you can push down the lid to make it pop after the jars are cool, it didn't seal and I would eat that one right away.

---------- Post added at 06:10 AM ---------- Previous post was at 06:03 AM ----------

Canned Apple Pie Filling:
This is a wonderful pie filling recipe. The trick to the syrup is put your sugar and spices in 8 or 8 1/2 cups of hot water; stir till dissolved and place over low heat. Then mix 2 cups water 3 TBS lemon juice and corn starch and set aside. After you have the apples sliced and packed in the jars bring the sugar mixture almost to boiling stir in your cornstarch mixture and pour it into the sugar mixture. Stir or wisk mixture quickly. When the white of the cornstarch disappears, laddle over sliced apples. It makes 9 quarts every time for me, but I pack the apples within 1 inch of the top.

INGREDIENTS

• 4 1/2 cups white sugar
• 1 cup cornstarch
• 3 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoons salt
• 10 cups water
• 3 tablespoons lemon juice
• 6 pounds apples

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.
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.