Apple Pie Filling(for canning)
- 1/2 bushel apples(I used Summer Rambo)
- 27 cups cold water
- 12 cups brown sugar
- 10 cups white sugar
- 1 TBS cinnamon
- 1 1/2 tsp salt
- 6 cups perma flo
- 2 tsp vanilla extract
-In a large, 20 quart stock pot, combine all ingredients except apples.
-cook on medium heat till it begins to thicken. Stirring constantly.
-peel, core & slice apples. Add to the sauce & mix well.
-pour into jars. Fill to about 2 inches from the top(the filling will expand & fill the jar as it processes)...I learned this the hard way & had filling oozing from my jars when I took them out of the canner.
-cold pack for 30 minutes
I know it seems like an obscene amount of sugar, but that is what gives you that delicious, caramel flavor. The filling will become nice & translucent as it processes...I had Gracie taste it & she said,"Mama! It tastes just like caramel apples!"
I used an apple peeler-corer-slicer to do the apples. I like the fact that they are all the same thickness & will cook evenly & it saved me so much time.
The recipe yields 22 quarts.
I use the filling for apple crisp, apple pie tarts, & apple pie .