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18 cups baking apples, peeled and sliced (about 6 lbs.)
3 tablespoons lemon juice
4-1/2 cups sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups 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.

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 Rating: 5 / 5 - Reviews: 2
Jan 14, 11:56 AM
Diane Merriman (Michigan) says:
Dec 10, 10:04 PM
Allison (United States) says:

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