Let’s get canning
Apple Pie Filling
4 ½ cups sugar
1 cup cornstarch
2 tsp. cinnamon
¼ tsp. nutmeg
1 tsp salt
10 cups water
3 Tbsp. lemon juice
2 or 3 drops yellow food coloring
5 ½ to 6 pounds apples, peeled, cored and sliced.
In a large pan, blend together the first 5 ingredients, slowly stir in water until all dry ingredients are dissolved.
Cook, stirring constantly until thickened and bubbly.
Blend in lemon juice and food coloring.
Pack apples in hot jars, leaving 1 inch head room.
Fill with hot syrup.
Process in hot water bath 15 minutes for pints, 20 minutes for quarts.
½ bushel tomatoes, cut up
Small bunch of celery
1 quart onions, chopped
2 or 3 hot peppers (optional)
3 pints boiling water
1/3 cup margarine
1 cup sugar
¼ cup salt
¼ tsp. crushed red peppers
Cook tomatoes, celery, onions and hot peppers until celery is tender.
Put through food mill or strainer.
Add boiling water, margarine, sugar, salt and red pepper.
Make a paste of 1 cup flour and enough water to make a thin paste.
Pour flour mixture through sieve.
Stir into soup mixture and boil for 10 minutes.
Fill sterilized jars and seal.
Process 20 minutes in boiling water bath.