Bottled Apple Pie Filling

6 quarts cored, pealed and sliced apples
2 cups water

Bring apples to a boil and simmer for 10-15 minutes.

While the apples are boiling, mix together in a bowl:
3 cups sugar
3/4 cup Clear Gel
1 Tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt

When the apples are done simmering, add 1/2 of a 12 oz can of frozen apple juice.  Stir in.  Then add the sugar mixture and stir very well.

Put it into canning jars, seal and process for 30 minutes.

When you make a pie, just make your crust, add one jar of pie filling, top with crust, lattice or streusel topping.


1/3 cup butter
1 cup oatmeal
1/4 cup flour
1/2 tsp cinnamon
Mix together really well and sprinkle over the top of the pie and bake for 20 to 30 minutes.

Pear Honey

Pear Honey

9 cups of sliced pears (this can be an approximate amount so if you have more, it still works)
1 can pineapple chunks
1/4 cup lemon juice
3-5 cups sugar

1.  Peel and core the pears.
2.  Slice before measuring.
3.  Put in a blender or food processor with the lemon juice and pineapple.
4.  Blend until partly smooth, but also partly chunky.  I like the chunks in it, but not too big - pea size or smaller is great.
5.  In a large 6 quart pan, pour the blended mixture in and add the sugar.  I start adding the smaller amount and then only add more if I want it  sweeter.
6.  Cook on low heat for 20 minutes.  Be sure to keep stirring the mixture at regular intervals to avoid scorching, it can scorch pretty easy.
7.  Pour the mixture in the jars and process for 10 minutes.

Goes great on pancakes and waffles!

Crosscut Pickles

This recipe is an easy but wonderful pickle recipe that my family has enjoyed.  They are not too sweet, but also, not tart or too briny.  It also makes 7 pints and I put down amounts for just 2 pints (that will be the measurements in parenthesis)

Crosscut Pickles

You will need about 6 pounds, that equals about 4 quarts of cucumbers, sliced (2 pounds or 4 cups for a smaller batch).  Wash the cucumbers with a vegetable brush.  Slice unpeeled cucumbers 1/8 to 1/4 thickness.  Place in a large bowl or tub and add:

12 to 15 small white Onions.  I have also used sliced large onions and it works well, the small onions are just cute.  (1/3 cup of sliced onions).

2 large cloves of garlic. (1 clove, slice in half)

1/3 cup Salt (1 Tablespoon)

Mix these all together and add 2 quarts of ice cubes (1 quart).  Let it stand for 3 hours.  Drain the cucumbers and remove the garlic cloves.

Combine in a large pan:
4 to 4 1/2 cups sugar, depending on how sweet a pickle you want. (1 to 1 1/4 cups)
1 1/2 teaspoons tumeric (1/3 teaspoon)
1 1/2 teaspoons Celery seed (1/3 teaspoon)
2 Tablespoons Mustard seed (2 teaspoons)
3 cups White distilled Vinegar (1 cup)

Stir and bring just to a boil and then add the drained cucumber and onion slices.  Heat for 5 minutes, stirring to make sure that all the cucumbers get heated.

Pack loosely in pint jars to 1/2 inch of the top.  Put on jar lids.

Process for 5 minutes once it starts to steam.