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Results 1 - 10 of 40 for canned pie filling
Add all above ingredients and 2 cups water. Put 8 cups of water on the stove, let it come to a boil and stir in the ingredients. Pack jars ...
Mix dry ingredients. Pour into water. Slowly bring to a boil. Pour over apples. Put in jars. Pressure at 5 pounds pressure 3 minutes or ...
Put in jars; cold pack 15 minutes.
Mix sugar, cornstarch, all spice, nutmeg, salt and cinnamon together. Add to apples. Cook until apples are tender. Put in quart jars and ...
To each quart, measure 4 ... cinnamon. Mix and fill quart jar, fill all the jars the same way. Put on lids and ... hot water bath, 20 minutes.
Cook until thick and bubbly. ... jar. Add more sauce to fill jar. Hot water bath 20 minutes. Makes 6 quarts. Great for pies, bars or apple crisp.
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 ...
Combine ingredients in a stainless steel or enamel lined pot. Bring to a boil and boil 10 minutes; pack hot into hot jars. Leave 1/2-inch ...
Mix and let stand overnight. ... bath. To make pie: Mix 1 quart of filling with 1 teaspoon cinnamon and ... cornstarch. Bake in prepared crust.
Fill seven 1 quart jars with ... bath for 25 minutes. To use, pour into a crust and bake as usual. For peach pie, omit cloves and almond extract.
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