Serves: 5
Total Calories: 1,092
Make up the sauce. Heat syrup till it boils, making sure you stir it well, continue to boil till it gets bubbly. Turn off the heat and add 3 TBS. lemon juice to the sauce. Stir one last time. Keep warm while filling 7 quart jars with apples (pack tight). Pour sauce over apples. Use a butter knife or something to stick down in the sides to help release air pockets and allow the sauce to get down to the bottom. Once you have all your jars filled, seal and process for 30 minutes. When you want a pie just make (or buy) your crust, dump in 1 quart of pie filling, bake, and enjoy. Store in cool dark area if possible.
This Canned Apple Pie Filling recipe is from the Cook'n with Apples Cookbook. Download this Cookbook today.
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