Apple Pie Filling

I canned a batch of apple pie filling today. It was pretty easy and tastes pretty good, too. This will be nice to have on hand to make danishes or apple turnovers. I followed the recipe in my Ball Complete Book of Home Preserving and ended up with 7 pints.

Apple Pie Filling

12 cups sliced, peeled, cored apples, treated to prevent browning and drained
2 3/4 cups granulated sugar
3/4 cup ClearJel
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups cold water
2 1/2 cups unsweetened apple juice
1/2 cup lemon juice

In a large pot of boiling water, working with 6 cups at a time, blanch the apple slices for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.

In a large stainless steel saucepan, combine sugar, ClearJel, cinnamon, nutmeg, water, and apple juice. Bring to a boil over medium-high heat, stirring constantly. Cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil for 1 minute, stirring constantly. Remove from heat. Fold apple slices into hot mixture. Before processing, heat, stirring, until apples are heated through.

Ladle hot pie filling into hot jars, leaving 1-inch headspace. Remove air bubbles, wipe rim, place cap on, screw band down to fingertip tight.

Process jars for 25 minutes in a boiling water bath. Remove canner lid, wait 5 minutes, then remove jars, cool for 24 hours, and store.

Makes about 7 pints