| Ultra Gel® is a registered trademark of Carnet. All contents of this site are © Carnet, 1998. | Apple Pie Filling | Yield: 7 quarts | | | | Ingredients: 6 qts. blanched, fresh apples sliced 1/4″ thick 5 1/2 c. sugar 1 T. cinnamon 1 t. nutmeg (opt.) 2 1/2 c. cold water 5 c. apple juice 3/4 c. bottled lemon juice 7 drops yellow food coloring (opt.) 3 c. Ultra Gel® | | Directions: Peel, core and slice apples; place in water containing ascorbic acid. Blanch no more than 2 quarts at a time for 1 minute in boiling water and keep warm. Combine sugar, spices, water, apple juice lemon juice, and coloring in large kettle. Add ULTRA GEL gradually with a wire whisk and stir until smooth. Cook until thick and bubbly. Fold in drained apple slices. Fill jars, leaving 1/2″ headspace. Adjust lids and process immediately in water bath canner for 35 minutes (sea level). Add five minutes processing time for elevations of 1,000 to 3,000 feet and ten minutes for elevations from 3,000 to 5,000 feet. | | Nutrition info/sv: 147 calories, 0 g total fat, 2% calories from fat
% Daily Value: 0% total fat, 0% saturated fat, 0% cholesterol
Notes: Plan about 1 1/2 pounds apples for each quart of pie filling. This recipe is adapted from a recipe created by the US Department of Agriculture. We were impressed by the original recipe and hope you will be, too! Recipes * = recipe of the month | The Ultra Gel® Answer Book The recipes shown here are excerpted from the Ultra Gel® Answer Book. Every recipe included is either: lower in fat, sugar, or cholesterol; a timesaver; or more convenient than its conventional counterpart. The Ultra Gel® Answer Book contains 150 pages of tried and true recipes for salad dressings, fruit salads, dips, sauces and gravies, soups and stews, main dishes, bread, desserts, cakes and cookies, pies and puddings, jams and jellies, and home-canned specialties. | Tips |
Carnet Foods: Recipes & Tips
Ultra Gel® is a registered trademark of Carnet. All contents of this site are © Carnet, 1998.
Apple Pie Filling
Ingredients:
6 qts. blanched, fresh apples sliced 1/4″ thick 5 1/2 c. sugar 1 T. cinnamon 1 t. nutmeg (opt.) 2 1/2 c. cold water 5 c. apple juice 3/4 c. bottled lemon juice 7 drops yellow food coloring (opt.) 3 c. Ultra Gel®
Directions:
Peel, core and slice apples; place in water containing ascorbic acid. Blanch no more than 2 quarts at a time for 1 minute in boiling water and keep warm.
Combine sugar, spices, water, apple juice lemon juice, and coloring in large kettle. Add ULTRA GEL gradually with a wire whisk and stir until smooth. Cook until thick and bubbly. Fold in drained apple slices. Fill jars, leaving 1/2″ headspace.
Adjust lids and process immediately in water bath canner for 35 minutes (sea level). Add five minutes processing time for elevations of 1,000 to 3,000 feet and ten minutes for elevations from 3,000 to 5,000 feet.
% Daily Value: 0% total fat, 0% saturated fat, 0% cholesterol
Recipes * = recipe of the month
The recipes shown here are excerpted from the Ultra Gel® Answer Book. Every recipe included is either: lower in fat, sugar, or cholesterol; a timesaver; or more convenient than its conventional counterpart. The Ultra Gel® Answer Book contains 150 pages of tried and true recipes for salad dressings, fruit salads, dips, sauces and gravies, soups and stews, main dishes, bread, desserts, cakes and cookies, pies and puddings, jams and jellies, and home-canned specialties.
Tips