Canning

Canning Apple Pie Filling

Red and Yellow Apple Delicious Pie Filling Recipe
11 c Peeled & Sliced Apples (pack the cup full)
2 1/2 c Salty Water (water left over from soaking apples to prevent browning)
2 c Apple Juice (Store bought is fine too)
2 tbsp Pure Lemon Juice
3 1/2 c Sugar - granulated
6 tbsp Flour or Cornstarch (I used all purpose flour)
1 tsp Cinnamon powder
 Place apples in 5qt Pot add water, juice, lemon juice and heat to cooking. Cook 15 minutes, then scoop up 1/2 c liquid, add flour and cinnamon powder, whisk to break up lumps. This is your thickener; add to pot and stir, cook 5 more minutes.
*Have jars in water bath or a large pot with water that will reach no less than 3/4 way up the jar when placed into water bath. Once jars begin to boil, using jar grabber, pull two out at a time, BE CAREFUL!
Fill jars to beginning of ringlets, DO Not Overfill jars. Screw lids down and place into water bath of boiling water. Boil filled jars (called processing) 25 minutes. Pull jars out and they will begin to pop indicating they are sealed with minutes of being removed from water bath pot.
Makes approximately 8 - Pint Jars

To Use Apple Pie Filling

Make your flat dough and fry up some fresh apple pies for breakfast, road trip, camping Or fill a 8" or 9" pie pan and bake up an apple pie.

Canning Meat (Beef)
Place your roast into a pot whole or cut into large stripes and cover with water, salt and cook until it is tender. Cook Meat to your taste, falling apart or firm, but done. Once the meat is cooked, shut off heat, leave cooked and allow to cool. This will allow the fat to raise to the surface.
Remove excess fat from surface and discard. Now, heat the meat and broth back up to simmering.
*Have jars in water bath with boiling water
Remove jars with jar grabber two at a time, place on towel and begin to fill with meat & broth. Only fill to beginning of jar rings. DO Not Over fill - they will explode!
Use a cloth, be sure to remove any liquid from the mouth of the jar. This will ensure proper sealing.
As you fill the jars with meat, be sure it is covered with the broth. Screw on lids and place filled jars into water bath. Boil no less than 35 minutes and can be processed for up to 75 minutes.
Pull jars from water bath using car and jar grabber, they will begin to seal with minutes.
Yeild is determined by size of jars used and amount of meat you prepare.