Apple Pie In A Jar Drink Food

APPLE PIE IN A JAR

Steps:

• Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.
• Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
• Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
• Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

APPLE PIE IN A JAR DRINK

Steps:

• Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.

APPLE PIE ( ADULT DRINK)

Steps:

• Combine the first four ingredients and bring to a boil.
• Set aside and let cool completely (about 6 hours).
• Remove cinnamon sticks and add everclear or vodka.
• Stir to mix well and store in GLASS bottles keep cool and enjoy!

APPLE PIE LIQUOR

Steps:

• Mix water, apple cider, apple juice concentrate, white sugar, brown sugar, and cinnamon sticks together in a large saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced, about 45 minutes. Remove from heat and cool for 15 minutes. Stir grain alcohol into mixture until evenly combined. Cool 'apple pie liquor' completely. Pour apple pie liquor and 1 cinnamon stick into a jar or container.

APPLE PIE IN A JAR

Steps:

• Peel and slice apples.
• Fill quart jars with apples leaving 1 inch head space.
• Be sure to pack the apples in there, put a few in and smosh down with the handle of a wooden spoon, then a few more and repeat.
• Make syrup by combining sugar, cornstarch, cinnamon, nutmeg, and water.
• Cook until thick.
• Add lemon juice.
• Pour syrup over apples in jar, leaving 1/2 inch headspace.
• Be sure to run your plastic spatula around the inside of the jar to get the air bubbles out.
• Place the lids on and screw the rings down just finger tight.
• Process 20 minutes in hot water bath.

APPLE PIE (FILLING) IN A JAR

Steps:

• In a large saucepan, combine sugar (IF THE APPLES ARE QUITE SWEET, USE ONLY THE 4 CUPS OF SUGAR), cornstarch, cinnamon, nutmeg and salt with *5 cups* of water.
• Mix well over low heat until all is dissolved.
• Slowly add the remaining water.
• Cook stirring often until mixture is thick and bubbly.
• Add lemon juice.
• Peel and cut fresh apples into small wedges and fill quart jars.
• Pour prepared sugar mixture over the apples and seal.
• Boil 20 minutes in a hot water bath.

VERA'S APPLE PIE IN A JAR

Steps:

• Combine everything but the apples and lemon juice.
• Cook until thick and bubbly.
• Add 3 tbs lemon juice.
• Pack apple slices tightly into quart jars and cover with syrup.
• Cold pack for 20 minutes to preserve or give to friends to use up within 2 weeks.

APPLE PIE IN A JAR

Steps:

• Heat 7 1 quart jars while peeling the apples, I pour lemon juice on them to keep them from browning. Once the apples are peeled mix the sugar, cornstarch, cinnamon, nutmeg, salt and water in a large kettle. Heat this over high heat, stirring almost constantly. Bring to a boil, remove the jars from the boiling water and fill with the raw apples. When the sauce is ready it will be clear and thick. Pour the sauce over the apples in the jars, using a knife around the edges to release air bubbles. Fill to 3/4 of an inch from the top. Wipe the rims, place lids on jars, boil in a boiling water bath for twenty minutes. Sometimes they do ooze after being removed from the heat, these I put in the refrigerator and they are eaten first!

BERNIE'S BIG BATCH "APPLE PIE IN A JAR" JAM

Steps:

• Combine applesauce, apples, white sugar, brown sugar, cinnamon, and nutmeg in a large pot; add butter. Cook and stir mixture over medium-high heat until mixture comes to a boil for 1 minute. Quickly stir in liquid pectin and boil for 1 minute more. Remove pot from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.