Apple Crisp

From Angie...

Mix together and set aside:
8 cups sliced apples
2/3 cup sugar
1 t. cinnamon
4 T melted butter

Mix:
1 1/2 cups flour
1 1/2 cups brown sugar
1 1/2 cups oatmeal
1/4 t. baking soda
1/4 t. baking powder
1/2 t. salt
3/4 cup melted butter

Place the apple mixture in a greased 9X13 dish, top with the flour mixture and bake at 350 degrees for 45 minutes.

Apple Pie

From Angie...

1/2 cup sugar
1/3 cup brown sugar
2 T flour
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
2 T melted butter
6-7 cups thin sliced apples (roma, jonathon or gala)

Put everything except for butter and apples into a bowl and mix. Add apples and stir to combine. Dump this into a pie crust. Slice butter over the top, place your top crust over the apples and finish the edges. Cut at least 4 slits into the top of the crust. Whisk one egg and brush this over the top of the crust and edges, sprinkle with cinnamon and sugar, bake this at 375 degrees for 25 minutes covered with foil, remove the foil carefully and continue baking for an additional 25-30 minutes. Serve with freshly whipped cream (add to your cream a little sugar and vanilla). This is to die for apple pie:)

Apple Pie Filling (Canned)

From Angie...

10 cups apple juice
1/2 cup cornstarch
1/2 cup ultra gel
4 1/2 cup sugar
5 t. cinnamon
2 t. nutmeg
1/4 cup lemon juice

Cook until thick and pour over raw peeled apples that are in your quart jars, process this using a water bath method for 35 minutes.

Apricot and Berry Jam

From Angie...

7 cups of total fruit ie. apricot's, raspberries, black berries etc. (when using apricot's puree the fruit before measuring)
1 pkg. sure gel or pectin
8 cups sugar

Put your 7 cups of fruit and the sure gel into a large stock pot and while stirring bring to a boil (this needs to be a very full boil). Add the sugar and again bring to a full roiling boil, once it has come to a boil set the timer for 90 seconds. Remove from heat and pour into your prepared pint jars.

*If using more than 3 cups of apricot's in your fruit ratio you'll need to use 1 1/2 packs of sure gel or it wont set thick enough.
*While boiling your fruit and before adding the sugar if the fruit begins to froth you can add 1 t. of butter to solve the foaming.
*One batch will make about 4 1/2 pints.
*While cooking your jam heat water in another large pot and place your pint jars upside down in the water and allow it to boil, this will not only sterilize the jars but also help it to seal. You do not need to process this once the jam is in the pint jars wipe down the top of the pint jars and hand tighten, they will seal by themselves.

Spaghetti Sauce

From Angie...

1 1/2 buckets of tomatoes (5 gallon buckets)
8-10 cups of peppers (7 whole)
10-12 cups onions (8 medium)
1 cup sugar
3 T. oregano
1 cup vegetable oil (I use a little less)
1/2 cup salt
2 T. basil
2 T. minced garlic
2 t. sage
4 hot peppers
1 cup vinegar
2 t. thyme
3 T. Italian seasoning
2 t. rosemary
1 T. garlic powder
4 pkgs. spaghetti sauce mix
4 12 oz. can tomato paste (add at the end)

Mix together and pressure cook at 10 -13 lbs. of pressure for 40 minutes
*Makes 18 quarts

Spaghetti Sauce

From Angie...

24 cup peeled chopped tomatoes
4 T. brown sugar
2 T. crushed oregano
2 T. crushed basil
2 T. salt
1 t. black pepper
4 bay leaves
6 t. beef bouillon
3 small cans tomato paste
3 cup onions
3 cups celery
3 cups green peppers

Mix together, simmer down 1 hour. Bottle, process in a water bath for 10 min. or pressure cook at 15 lbs. of pressure turn off heat and cool.

Chili Sauce

From Angie...

6 hot peppers (don't use seeds)
36 medium tomatoes, peeled and chopped
8 onions
4 red peppers (sweet)
8 garlic cloves
Grind all but tomatoes in blender

Add:
1 qt. vinegar
1/2 cup salt
3 cup sugar
1 1/2 cup brown sugar
2 t. nutmeg
1 t. ginger
2 t. cinnamon
1 t. black pepper
1/2 t. cayenne pepper
3/4 t dry mustard
2 1/2 t. all spice

Cook together 2 1/2 hours or until thick. Seal in sterile jars. This makes quit a few pint jars, I am thinking about 20 give or take.