Apple Pie Filling Recipe

• 6 quart of blanched sliced apples
• 5 1/2 c. of sugar
• 1 1/2 c. of Clear Jel (this is a modified food starch that produces proper thickening)
• 1 Tbsp. of cinnamon
• 1 tsp nutmeg (optional)
• 2 1/2 c. of cool water
• 5 c. of apple juice
• 7 dsh of yellow food coloring (optional)
• 3/4 c. of bottled lemon juice

1. Use hard, crisp apples.
2. Stayman, Golden brown Delicious, Rome and other varieties of similar quality are suitable.
3. If apples lack tartness, use an additional 1/4 c. of lemon juice for each 6 qts of sliced apples.
4. Wash, peel and core apples.
5. Cut apples into slices, 1/2 inch wide.
6. Place in an anti-darkening solution, (you can use a commercial ascorbic acid mix.
7. Read the label on the container for the amount to use), and drain well.
8. To blanch the fruit, place 6 c. at a time in one gallon of boiling water.
9. Boil each batch for one minute after the water returns to a boil.
10. Remove fruit from blanch water, but keep the warm fruit in a covered bowl or possibly pot while the Clear Jel mix is prepared.
11. Combine sugar, Clear Jel, cinnamon and nutmeg in a large saucepot with water, apple juice and food coloring.
12. Stir and cook on medium high heat till mix thickens and begins to bubble.
13. Add in lemon juice to the boiling mix and boil 1 minute, stirring constantly.
14. Immediately mix in the liquid removed apple slices and fill warm jars with warm mix.
15. Leave 1 inch head space.
16. Remove air bubbles.
17. Wipe jar rims.
18. Adjust lids and process immediately in boiling water bath.
19. Pints or possibly Qts............25 min
20. This recipe makes 7 qt jars of apple pie filling, each canned qt makes one 8-9 inch pie.

apples, sugar, clear jel, cinnamon, nutmeg, water, apple juice, coloring, lemon juice

Taken from cookeatshare.com/recipes/apple-pie-filling-67621 (may not work)