Apple Pie Filling For Canning
- 6 quarts apples, sliced 1/4-inch thick blanched
- 5 1/2 cups sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg (optional)
- 2 1/2 cups cold water
- 5 cups apple juice
- 3/4 cup bottled lemon juice
- 3 cups modified food starch (Ultra Gel or Clear Jel)
- To blanch apples: Place 3 qts of your apples in a large pot of boiling water with a couple of tablespoons of lemon juice for 5 minutes. Your goal is to heat them up not make applesauce! Don't overfill your pot. Lift with a slotted spoon. Keep blanched apple slices warm.
- Combine sugar, spices, water, apple juice, and lemon juice 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. Do not tighten lids after processing.
apples, sugar, cinnamon, nutmeg, cold water, apple juice, lemon juice, starch
Taken from www.food.com/recipe/apple-pie-filling-for-canning-440538 (may not work)