Ingredients & Directions
6 lb Apples
2 c Sugar
1/4 c Flour
1 1/2 ts Cinnamon
1/4 ts Nutmeg
2 tb Lemon juice
Wash, peel, core and slice apples. Treat to prevent darkening. Combine
sugar, flour and spices. Rinse and drain apples; stir into sugar
mixture. Let stand until juice begins to flow, about 30 minutes. Stir
in lemon juice. Cook over medium heat until mixture begins to
thicken. Ladle pie filling into canor-freeze jars or plastic freezer
boxes, leaving 1/2-inch headspace. Cool at room temperature, not to
exceed 2 hours. Seal, label and freeze. Yield: about 6 pints.
Yields
1 servings
