When I first moved to North Carolina, I met some fun friends who got me started with canning. This recipe is one of my favorites because its a quick desert option when I need something to take to a party or taking dinner to someone in need. Enjoy!
4 1/2 cups white sugar
1 cup corn starch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 Tablespoons lemon juice
2 drops yellow food coloring
6 pounds of apples
DIRECTIONS: In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring. Sterilize canning jars, lids and rings by boiling them in a large pot of water.Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace. Fill jars with hot syrup, and gently remove air bubbles with a knife. Put lids on and process in a water bath canner for 20 minutes.
1 cup corn starch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 Tablespoons lemon juice
2 drops yellow food coloring
6 pounds of apples
DIRECTIONS: In a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring. Sterilize canning jars, lids and rings by boiling them in a large pot of water.Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace. Fill jars with hot syrup, and gently remove air bubbles with a knife. Put lids on and process in a water bath canner for 20 minutes.
That is a really good idea to have that all done for quick desserts! It was so good to talk to you the other night Beth! I'm sorry we didn't get meet and go out to lunch! Hopefully next time your in California things will be better! Have a wonderful trip home!
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