Preserving 101: Apple Pie Filling

Tootie's Apple Sauce Recipe can also be found  here .

Tootie's Apple Sauce Recipe can also be found here.

We loved the idea of saving time during this approaching holiday season by making and preserving apple pie filling while our apples are at their finest. For those who have questioned the final pie product, fear not because we've done the foot work and this filling is absolutely delicious. Use 2 Quarts for one 9 inch pie anytime over the next year, I'm also sure this would be delicious over ice cream or in a crisp.

5 ounces cornstarch
4-1/2 cups white sugar or 50/50 brown sugar+white
3 tablespoons lemon juice
10 cups water
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
6 pounds of apples  (1 pound is about 4 apples roughly)

1.   Sterilize quart jars either in the dish washer or by hand in hot soapy water.
Place jars on a cookie sheet and in the oven at 250 as your prep your filling. 

2.  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, stirring almost constantly. Remove from heat and add lemon juice.

3.  Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.

4.  Wash lids and rings boiling them in a large pot of water. Keep them at a simmer while you fill the jars.

5.  Fill jars with hot syrup, and gently remove air bubbles with a knife. 

6.  Put lids on and process in a water bath canner for 20 minutes. 

Apple Pie Filling Recipe

Preserving: Herb Garland

String/ twine for hanging herbs
Two small nails or tacks & a hammer
Fresh cut herbs

Herbs should be dried immediately after clipping from the garden.
To hang your cut herbs, simply tie ends together or use a clothespin to secure them to twine you have hung away from the sun in a well ventilated dry space. 

Give each herb bundle a little space, leaving about an inch between each set.
Many herbs take just 2-3 weeks to dry. Once dry, leaves will be crispy and are easily crushed between your fingers. Dried herbs can be stored and used for a full year after drying. 

*To substitute dried herbs in a recipe that calls for fresh herbs, use 1/4 to 1/3 of the amount listed in the recipe.