Tuesday, January 22, 2013

Apple Pie Filling

6 qts. Sliced fresh Apples
5 1/2 C. Granulated sugar
1 1/2 C Clear Jel (not instant)-*this may be commonly found at cake & candy stores
1 Tbs. Cinnamon
2 1/2 C. Cold Water
5 C. Apple Juice
3/4 C. Bottled lemon juice
1 tsp. nutmeg
7 drops Yellow food coloring (optional-I never use this)

Wash, peel, and core apples. Prepare slices 1/2" wide ( I use a pampered chef peeler, corer, slicer) and place in water containing ascorbic acid to prevent browning (I use lemon juice in a bowl as I am preparing them). For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 min. after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar, clear jel, and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added at this point. Stir and cook on med. high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 min., stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1-inch head space. Adjust lids and process immediately. Process HOT pie filling in pints or quarts for 35 min. in a boiling water canner. Makes 7 quarts.

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