The best apples for this recipe are firm and crisp types such as Rome, Pippin
or Granny Smith. Each quart makes one 8-inch pie.
To use the filling, just pour it into an unbaked pie shell. Add a top crust if
desired, and bake the pie at 350 degrees for about an hour.
6 tablespoons Fruit Fresh
4 quarts water
10 pounds apples
1 cup minus
2 tablespoons quick-cooking tapioca
1 1/2 cups granulated sugar
bottled lemon juice
4 cups granulated sugar
1/2 cup water
Add Fruit Fresh to 4 quarts of cold water. Wash, peel and core apples. Cut apples
into 1/2-inch slices, and drop the slices into the Fruit Fresh mixture as you slice.
In a small bowl, combine the tapioca, 1 1/2 cups sugar and lemon juice. Set this
Drain the apples and place them in a kettle with 4 cups sugar and 1/2 cup of
water. Heat the apples to 190 degrees, stirring constantly to prevent sticking.
Add the reserved lemon-juice mixture and reheat to 190 degrees F or until the tapioca
is clear and cooked.
Sterilize the canning jars and lids according to the manufacturer directions.
Using a funnel, pack the apple mixture into clean, hot jars, leaving a 1-inch
head space. Wipe the jar rims clean with a damp cloth. Put the lids and screw bands
As each jar is filled, place it in a water bath canner filled with boiling water.
When the canner is filled, place the lid on the kettle and keep the water in the
kettle boiling for 10 minutes. Remove the jars from the canner and place them, lid
side up, on a cooling rack. When cool to room temperature, test each one for a seal
by pressing the center of the lid. The lid should not flex up and down. If it does,
refrigerate the jar and plan to use the contents in a few days. You can remove the
screw bands for storage.
Store the jars in a cool, dry, dark place for up to a year.
Yield: about 8 quarts
Per 1/2 cup: 116 cal.; 0 g pro.; 30 g carb.; 0 g fat; 0 mg chol.; 0 mg sod.;
1g fiber; 25 g sugar
Source: University of California Cooperative Extension