I wanted to share this recipe for making apple pie filling. I have made pie filling before and canned it and was not super pleased with the results. It seems my recipe was a little too runny and the pie didn’t set up well. This recipe is new to me but it is definitely a keeper. I got the recipe from the Mennonite Country Style Recipes and Kitchen-Secrets. This is one of my all time favorite cookbooks and if you ever have to opportunity to buy it, I highly recommend it. Anyway, here is the recipe!
9 1/2 cups water, 4 1/2 cups sugar, 1 1/2 cups cornstarch, 1 tsp. salt, 2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. ground allspice. Combine in large saucepan. Cook until thickened, stirring constantly. Remove from heat. Add 3 tbsp. lemon juice. Slice apples directly into jar adding layers of syrup as you fill (otherwise there will be too many air pockets). Leave at least 1 in. headspace. If jars are filled too full, syrup will spew out during processing. Tighten lids and process in boiling water bath for 25 min. Yields approx. 7 qts.
Well, we better get busy. Enjoy your day and God bless.
7-8 C of rhubarb cut into 1 inch chunks
4 cups of sugar or to taste
1- 3 oz pkg strawberry Jell-O
1. Wash and cut up rhubarb stalks into half inch pieces and place in a large bowl.
2. Mix sugar in with the rhubarb chunks. Cover & let sit for at least an hour until the juices come out of the rhubarb.
3. Cook rhubarb mixture over medium high heat, stirring and mashing a bit until it is soft and the pieces of rhubarb have mostly disintegrated. Add jello. Stir until jello is dissolved. Pour mixture into freezer containers and freeze.
4 cups milk (your choice whole-skim)
1/2 cup powdered dry milk
1 tablespoon vanilla extract
4 -6 tablespoons sugar (Splenda or honey) = 1/2 cup
1/2 cup yogurt starter (unflavored plain yogurt with active cultures)
Set 1/2 yogurt starter out to warm to room temperature.
Heat the milk to almost a boil.(I like to microwave in a glass bowl for 5 minutes on high then 2 minutes on medium). About 180 degrees. Cool the milk-about 110 degrees- (to a “barely warm”/ babies bath temperature) (cool water bath works well). Add dry milk, vanilla and sweetener of your choice; stir well.
Stir in yogurt starter (do not whip but mix very well!).
“Cook” the yogurt using your preferred method and time (longer makes a firmer, more tart yogurt. I like to cook about 12 hours). Chill 4 hours before eating.
Read more at: http://www.food.com/recipe/vanilla-yogurt-homemade-58661?layout=desktop&oc=linkback