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  • Writer's pictureKate

Too Much of a Good Thing!!! I have now processed all of my own apples, and have moved on to two bushels of apples from the mountains. Today, thanks to my friends at Whisper Creek Farm, I made six quarts of apple pie filling. Oh yeah, baby - I am making more of this. And since I have another 70 lbs or so of apples, it looks like Apple Pie for everyone!!!


  • 6 lbs apples

  • 4 1/2 cups sugar

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 cup cornstarch

  • 1 teaspoon salt

  • 10 cups water

  • 3 tablespoons lemon juice


  1. Sterilize 6 quart jars if canning by washing them with soap and water and putting them in the oven at 215 degrees for a minimum of 15 minutes. They can stay in the oven until you are ready to take them out.

  2. Peel, core and slice apples.

  3. Combine sugar, cinnamon, nutmeg, cornstarch and salt in large pot.

  4. Add water and cook on high heat, stirring frequently at first and then constantly until it boils. Let it boil for about a minute, at this point it should be nice and thick.

  5. Stir in lemon juice.

  6. Pack apples in hot jars and fill jars with sauce just to the bottom rung of the mouth of the jar. I use a wooden spoon to push the apples down.

  7. Process jars in hot water bath for 20 minutes

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