Apple Pie Filling

Directions

1. Quality: Use hard, crisp apples. Stayman, Golden brown Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, use an additional 1/4 c. of lemon juice for each 6 qts of slices.
2. Yield: 1 qt or possibly 7 qts
3. Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water containing ascorbic acid to prevent browning. For more information see "Ensuring High-Quality Canned Foods".
4. For fresh fruit, place 6 c. at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or possibly pot. Combine sugar, Clear Jel(tm) , and cinnamon in a large kettle with water and apple juice. If you like, food coloring and nutmeg may be added. Stir and cook on medium high heat till mix thickens and begins to bubble. Add in lemon juice and boil 1 minute, stirring constantly. Mix in liquid removed apple slices immediately and fill jars with mix without delay, leaving 1 inch headspace. Adjust lids and process immediately according to the recommendations in Table 1. See Table 2 for suggested quantities.
5. Table 1. Recommended process time for Apple Pie Filling in a boiling-water canner.
6. Style of Pack: Warm. Jar Size: Pints or possibly Qts. Process Time at Altitudes of 0 - 1,000 ft: 25 minutes.
7. 1,001 - 3,000 ft: 30 minutes.
8. 3,001 - 6,000 ft: 35 minutes.
9. Above 6,000 ft: 40 minutes.
10. Table 2. Apple Pie Filling. (See ingredient list above)