Heat to boiling - water, cinnamon, sugar, salt, and lemon juice.
Thicken with corn starch mixed with 2 c. water.
Pour over 8 qt. of apples.
Place in quart jars and process for 20 minutes. You can also slice apples directly into qt jars and pour the mixture over them to fill jars.
Then process.
Filling for 8 pies.
ike to use onion powder for pot pies and quiches but a
Bring ingredients to a boil until clear.
Fill jars 3/4 full with fruit.
Pour filling on top.
Process in hot water bath for 35 minutes.
For apples, cherries, peaches and rhubarb.
ll the centres of the apples with the sugar/fruit mixture
ticking out (this will help for pulling pies out of pan). Spray
Cook the apples with the water in a
For the fruit mince, process dried
cup of raw sugar (for camping purposes, 1/4 may
Cook down low or until thick. Cool and freeze in a large tightly covered container. This does not freeze hard so you can dip out the amount you need for fried pies. You can use apples but you peel the apples. Cook the same way.
Melt white sugar, brown sugar, water and margarine in baking dish.
Make enough pastry for 2 pies.
Roll out and sprinkle with cinnamon and salt.
Grate apples onto pastry and roll as for a jelly roll.
Cut into 1 inch rings and lay in baking dish.
Bake for 20 minutes at 400\u00b0.
Cook until thick, stirring often. Can and seal jars.
Apples or peaches prepared this way can be used for fried pies, casserole cakes and pies.
terilized jar. Store in refrigerator for at least 3 days before
Place ingredients in heavy large skillet.
Cook slowly on medium-high heat for 2 to 3 hours until mixture is thick.
Stir frequently to prevent sticking.
Put mixture in hot jars, seal and process in hot water bath for 5 minutes, or put in heavy freezer Ziploc bags and freeze.
Mix and let stand overnight.
Then cook 1 hour over medium heat or cook until done.
(Tastes like dried apples.) Freeze or put into hot jars of size desired.
Process pints 15 minutes in boiling water.
ant to set it aside for an hour or so you
Cover with 10 cup sugar and 1 cup vinegar.
Let stand over night.
Cook down like preserves, and seal in sterilized jars. Can be used as preserves or for fried pies.
Good luck!
ticking out (this will help for pulling pies out of pan). Spray
Boil raisins in 1 3/4 cups water for 5 minutes.
Combine cornstarch, cinnamon and sweetener with remaining water.
Add to raisins, stirring until mixture boils.
Remove from heat.
Add vinegar and butter.
Cool overnight for fried pies.
Make pastry as biscuit dough.
PIES:
Preheat oven to 350
Mix together sugar and cocoa.
Roll out pie dough thinly and cut in rounds the size of a saucer.
Place one tablespoon cocoa mixture in center of pastry; top with small pats of butter.
Fold in half and crimp edges together with fork dipped in cold water to seal.
Fry one side at a time in vegetable oil until golden brown. Makes about 6 pies.