Canned Apple Pie Filling

Canned Apple Pie Filling
Adapted from cooks.com

 8-9 Quarts: 
Using 5 1/4 quarts of apples might yield closer to 7 quarts 

7 qt. blanched sliced apples 
5 1/2 c. granulated sugar 
1 1/2 c. clear jel A (hot type)
2 1/2 c. cold water 
1 tbsp. cinnamon (optional) 
5 c. apple juice 
1 tsp. nutmeg (optional) 
3/4 c. bottled lemon juice plus extra

Fill a large bowl with cold water and add a couple of tablespoons of lemon juice.  This will keep the cut apples from turning brown.  Or use ascorbic and citric acid mixtures according to manufacturer's instructions.  Wash, peel and core apples. Prepare slices 1/2-inch wide.  Place into lemon water as you go.  

Blanch half the prepared apples at a time for 1 minute in boiling water. While blanching other batches of apples, keep blanched apples in a covered pot so they will stay warm.

Combine sugar, clear jel A and cinnamon in a bowl. Stir together thoroughly. Put water and apple juice in large kettle. Gradually add dry ingredients, stirring constantly. Stir and cook over medium-high heat until mixture thickens and begins to bubble. Add lemon juice. Boil one minute more, stirring constantly.

Drain apple slices and fold into mixture. Fill prepared jars without delay, leaving 1/2 inch head space. Put prepared lids and rings on jars and process immediately in a boiling water bath for 35 minutes after water comes to a boil.

Clear jel A is a modified food starch available. Your local extension service office might be able to tell you where it is available. Do not substitute cornstarch. The quality is not as good, nor does it store as well.  I bought a 25 pound bag for less than $4 a pound that included shipping from Walton Feed at http://rainydayfoods.com/   Smaller sizes are available there and elsewhere online for more cost per pound.

One Quart:
This will yield a little more than a quart.  Using 3 cups apples might yield closer to a quart.   

 4 c. blanched sliced apples 
3/4 c. granulated sugar 
1/4 c. clear jel A (hot type)   
1/2 c. cold water 
1/2 tsp. cinnamon (optional) 
3/4 c. apple juice 
1/8 tsp. nutmeg (optional) 
2 tbsp. bottled lemon juice plus extra