Veras Apple Pie In A Jar Food

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 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.

MOM'S HOMEMADE APPLE PIE FILLING FOR CANNING

Steps:

• Add the water, sugar, cornstarch*, cinnamon, and nutmeg, to a large stock pot.
• Cook over medium high heat until sauce has thickened. Add the lemon juice.
• Fill the hot sterile jars with the freshly cut apple slices. Pour the hot sauce mixture into jars until 1" from the top.
• Cover with sealing lid and cap. Process in a hot water bath for 20 minutes

GRANDMA VERA'S APPLE PIE

Steps:

• Cut up enough apples to fill pie shell.
• Put 1/2 cup sugar and 1/2 tsp.
• cinnamon directly on apples in pie shell.
• Cut 1 stick margarine into flour and remaining 1/2 cup sugar.
• Place/scatter crumble mixture onto of pie.
• Bake at 350 for 30 minutes, then at 425 for 10 minutes.
• (Depending on type of apples you are using, it may take more baking time.).

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!

APPLE JAM (APPLE PIE IN A JAR)

Steps:

• Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a 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. Once 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.

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.