18 c Baking apples; peeled and
– sliced (about 6 lbs.)
3 tb Lemon juice
4 1/2 c Sugar
1 c Cornstarch
2 ts Ground cinnamon
1/4 ts Ground nutmeg
1 ts Salt
10 c Water
In a large bowl, toss apples with lemon juice; set aside.
In a Dutch oven over medium heat, combine sugar, cornstarch, cinnamon,
nutmeg and salt. Add water; bring to a boil. Boil for 2 minutes, stirring
constantly. Add apples; return to a boil. Reduce heat; cover and simmer
until the apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
Ladle into freezer containers, leaving 1/2 inch headspace. Cool at room
temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12
months. Makes enough for about five 9-inch pies.
From Taste of Home Magazine Oct/Nov 1996
Yields
5 1/2 qts.
