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Wash, peel, core and slice apples.
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Treat to prevent darkening.
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Combine sugar, flour and spices.
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Rinse and drain apples; stir into sugar mixture.
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Let stand until juices begin to flow, about 30 minutes.
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Stir in lemon juice.
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cook over medium heat until mixture begins to thicken.
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Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace.
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Cool at room temperature,not to exceed 2 hours.
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Seal, label andn freeze.
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Yield: about 6 pints.
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Note: You can can this recipe if you put hot filling into hot sterilized jars and seal properly.
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You may cook in hot water bath for 15 to 25 minutes.
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I made immediately into an apple pie and cooked at 425* for 15 minutes, then lowered temperature to 350* for 30 more minutes.