|Table 1. Apple Pie Filling.|
|Quantities of Ingredients Needed For|
|1 Quart||7 Quarts|
|Blanched, sliced fresh apples||3-1/2 cups||6 quarts|
|Granulated sugar||3/4 cup + 2 tbsp||5-1/2 cups|
|Clear Jel®||1/4 cup||1-1/2 cup|
|Cinnamon||1/2 tsp||1 tbsp|
|Cold Water||1/2 cup||2-1/2 cups|
|Apple juice||3/4 cup||5 cups|
|Bottled lemon juice||2 tbsp||3/4 cup|
|Nutmeg (optional)||1/8 tsp||1 tsp|
|Yellow food coloring (optional)||1 drop||7 drops|
|Table 2. Recommended process time for Apple Pie Filling in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 – 1,000 ft||1,001 – 3,000 ft||3,001 – 6,000 ft||Above 6,000 ft|
|Hot||Pints or Quarts||25 min||30||35||40|
Use firm, crisp apples. Staymen, Golden Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, use additional ¼ cup of lemon juice for each 6 quarts of sliced apples.
Remove from antidarkening solution and drain well. Next blanch the fruit by placing small amounts in boiling water. Boil each batch for one minute after the water returns to a boil. Remove the fruit from the blanch water, but keep the hot fruit in a covered bowl or pot while you prepare the Clear Jel mixture.
Combine Clear Jel, cinnamon and nutmeg in a large saucepot with water, apple juice and food coloring. Stir and cook on medium high until mixture thickens and begins to bubble. Add lemon juice to the boiling mixture and boil 1 minute, stirring constantly.
Immediately fold in drained apples slices and fill hot jars with hot mixture. Leave 1 inch headspace.
Remove air bubbles with a plastic knife. Wipe jar rims.
Put on lid fingertip tight and process immediately in a Boiling Water Bath. Make sure that the water is at least 1 inch above the top of the submerged jars. Use the chart above for processing times according to your altitude.