|I Can Be a Chef (I Can Be Books)|
|by Ann Tomchek|
Explores the world of those who cook for a living, examining where they work and what they do in preparing meals for others.
Results 1 - 10 of 39 for canned pie filling
Result Page: 1
Cook until thick. Slice apples into jars and pour sauce over, leaving 1/2 inch from top. Process 20 minutes in hot water bath. Yield: 6 quarts.
Blend dry ingredients, ... juice and apples. Fill clean quart jars. ... have an over abundance of apples, can these for pies all winter. Makes 7 quarts.
Mix and let ... minutes in cold water bath. To make pie: Mix 1 quart of filling with 1 teaspoon cinnamon and 1 tablespoon cornstarch. Bake in prepared crust.
Mix dry ingredients ... Add lemon juice. Fill 7 quart jars ... apples. Add cooked mixture to top of apples in jars. Process in a boiling water bath for 25.
Cook until thick. ... enough apples to fill 7 quart sized ... canning jars. Pour filling over apples, seal ... to use your culled apples and is very good.
Mix sugar, cinnamon, ... boil. Place in hot jars and seal. Boil 20 minutes in hot water bath. Use 1 quart per pie. Dot with butter and bake as any apple pie.
Blend all ingredients except apples in a large pan. Cook until mixture thickens. Pack apples in jars and add hot thickener. Process 30 minutes in ...
Mix everything together except apples. Heat until sugar is well dissolved. Pour over apples and put in jars. Process until cooker reaches 10 pounds ...
In large saucepan, ... inch head space. Fill jars with hot ... for pints. When using in pie, put in unbaked pie shell. Bake at 400 degrees for 50 minutes.
In large saucepan ... Remove from heat. Fill jars to the ... syrup to the neck. Add lids and process in hot water bath for 20 minutes. Makes seven quarts.
Result Page: 1
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