|Canned Apple Pie Filling|
Here's my apple pie filling canning process:
1/4 cup lemon juice (or use cream instead for a caramel like filling)
1 1/2 tablespoons cornstarch
cinnamon to taste
1/4 cup white sugar
1/4 cup brown sugar
1 pint box of apples that have been cored/peeled and sliced
Combine juice (or cream) and cornstarch in kettle, turn up the heat and whisk until smooth and thick, then add the remaining ingredients in the order as listed above. Mix well and turn off heat. Your filling is now ready for the canning jar. If you're freezing your filling instead of canning it, leave the apples on the heat for a bit longer until the apples start to soften - then freeze.
Makes 1 pint of filling - You can double, triple and quadruple it until get you get your hot water bath filled.
Hot water bath method - 20 min for pints and quarts.
Ball Blue Book Apple Pie Filling:
6lbs of apples
2 cups white sugar
1/4 cup flour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
2 tablespoons lemon juice
Now that you've canned some pie filling...here's a recipe where you can use it!
Caramel Apple Empanadas:
4 c flour
1 tsp salt
1 tsp baking powder
1/2 c butter
1 1/8 c milk
2 tsp sugar
Divide dough into walnut sized balls and roll into 4/5" circles - fill half circle with filling - Fold half and seal into half moon - deep fry! Makes approx 30 turnovers
|Caramel Apple Empanadas|
For a tasty dinner you can also fill these empanadas with seasoned, browned beef and serve with pico or salsa. If I'm filling them with fruit, I glaze them after wards with some homemade icing. Mmm..mm!
Giving credit where credit's due: The Empanada recipe was given to me by my honorary sista and dear friend Holly Hammond, she's incredible in so many ways - the kitchen being just one of them!