Apple Pie in a Jar
4 ½ cups white sugar1 cup cornstarch
2 tsp. ground cinnamon
¼ tsp. ground nutmeg
1 tsp. salt
10 cups water
3 tbsp. lemon juice
7 quarts apples ~ peeled, cored and sliced
Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize (7) 1 quart canning jars, 7 lids and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil for 10 minutes. Remove with a holder and allow jars to air dry. Save water for processing apples.
Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice. Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
Carefully lower jars into pots using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes. Remove jars from pot and place on cloth-covered wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that the seal is tight (lid shouldn’t move up or down at all). Sealed jars can be stored for up to a year.
My Favorite Pie Crust
4 cups flour1 ¾ cups shortening
1 tbsp. sugar
2 tsp. salt
1 tbsp. vinegar
½ cup water
With a fork, mix together flour, shortening, sugar and salt. In a separate dish, beat remaining ingredients. Combine both mixtures with a fork until all ingredients are moist. Using hands, mold dough into a ball and chill at least 15 minutes before rolling it into desired shape. Dough can be left in the refrigerator for up to days or it can be frozen until ready to use. Makes (2) 9-inch double pie crusts.