Chourico, a Portuguese comfort food that my mother always made, was a staple of my childhood diet. Even with the modifications I made on my own to make it more exciting, it still makes me miss being a kid. It’s such a hearty, filling dish.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 56 |
| Yield: | 7 quarts |
Ingredients
- 4 ½ cups white sugar
- 1 cup cornstarch
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 10 cups water
- 2 teaspoons salt
- 3 tablespoons lemon juice
- 2 drops yellow food coloring (Optional)
- 6 pounds apples
Instructions
- Mix sugar, cornstarch, cinnamon, and nutmeg in a large pan. Add water and salt and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
- Sterilize canning jars, lids, and rings by boiling them in a large pot of water.
- Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch of headspace.
- Fill jars with hot syrup, and gently remove air bubbles with a knife.
- Put lids on and process in a water bath canner for 20 minutes.
Reviews
This recipe is a keeper! Made the exact amount listed. Excellent flavor (I doubled the cinnamon) as we like a bit more. I chose to skip the food coloring as well. Not necessary.
This recipe is very easy to follow and I enjoyed canning today!!
Easy to make, delicious, and makes a great gift!
I love the recipe and the taste but here’s a question for anyone who can answer this for me. I made 3 batches of this and on the last 2 I forgot to add lemon juice and I followed the recipe and used cornstarch. When I processed my jars and took them out some of them bubbled over. They actually all sealed by morning but I ask another group and they said I should either freeze the entire batch or throw them away because I could get botulism. Especially because I used cornstarch instead of clearjel. Help!
yummy and easy
I weighted out 6lbs of apples, But I only got three Quarts. So do you weight the apples after peeling ,coring them. ??Do you not fill the jars to the top.??
Great apple pie filling recipe. Easy to follow instructions and measurements were spot on for making 7 quarts of pie filling. I omitted they yellow food coloring as I didn’t see it necessary. I have used several other recipes in the past, but this will be my new go to. My next batch I might substitute half the water for apple juice or cider.
I canned this apple pie recipe and it was great I did double the spices because we like it spicy. It was great. Made 5 quarts. The second time I made it I made 4 quarts and 5 pints because 2 quarts was too much for one 9 inch pie.
Great recipe works every time. This last time I did it all I did was double the cinnamon and oh man perfect.
Definitely need to fill the jars at least 1/3 full with the sauce first, then add the apples. Otherwise the sauce does not go down to the bottom.
Love the recipe, quick and easy. Taste great. My only thing is I have so much liquid, don’t look like it will fill a pie shell. What should I do next time?
Fast and easy to make. The apple pie filling is so good I can eat it out of the jar. I will use this recipe from now on! I did not use food color or lemon juice.
I’ve been making this for years. Here’s a tip. Divide sauce equally between 7 quart jars, then add sliced apples and push from top down until full. Much less messy.
Love it! I used clear gel instead of cornstarch , came out amazing!!
I’ve made lots of different apple pie fillings, but this was by far my favorite. It turned out beautiful and SO yummy! I doubled the amount of cinnamon and nutmeg, but followed everything else as written. I already can’t wait to whip up another batch for gifts. Thanks!
I didn’t pre-congeal the syrup as it became virtually impossible to get into the jar around the apples. It will boil up in the jar as it cans anyway, so I am conducting an experiment. I got 100# of Honey Crisps, so anything that makes this more efficient will be GREAT.
I love this recipe! I doubled the spices as suggested by other reviewers though, and my house smells like Autumn.
I liked the recipe. The filling is tasty. This also freezes quite good. I have had a jar that did not seal. Instead of reprocessing the jar, I put the filling in a quart freezer bag and froze it and it tasted the same as the stuff in the jars.
Loved this recipe, worked like a charm. Very tasty!! My first canning in a 5th wheel. I did 1 inch headspace, it made 6 quarts.
Added a bit of ground ginger. Easy to make & so delicious!
Used this recipe with modifications. First I used 12 pint jars with half a pound of long diced apples in each one. For the syrup I used clear gel instead of the other. Then I used apple pie spice instead and doubled the spice. Left out food coloring because gross. Other then that love the recipe.