Cooking with Clearjel...Home Canned Apple Pie Filling

This recipe is from my sister-in-law, Bonnie. It turned out really good. I sliced my apples into apple cider, an idea from my friend Effie, whose family owns a plant nursery and apple orchard where they sell hundreds and hundreds of pies every year. They peel and prepare apples on Wednesdays, soak them in their own apple cider overnight, and then make pies for the freezer on Thursdays.
I used my super duper apple slicer (they sell them at King Arthur Flour and Williams-Sonoma) that slices 16 slices for pie. It made the job much easier and really works (the plastic center makes the apples go all the way through the slicer).
Use cook-type clear jel; instant clear jel and Ultragel are not as reliable in canning applications.
Apple Pie Filling
6 1/2 -7 quarts Apples -- peeled and sliced
1 1/2 cups Clear Jel, cook-type 
10 cups Water -- or half apple juice or cider
4 1/2 cups Sugar
1 tablespoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Salt
Bring ingredients except apples to a boil and cook until thick and bubbly like syrup. Turn drained apple slices into syrup and quickly pack into jars.  Add 3 tbsp bottled lemon juice to each jar.  Leave 1"-1 1/2" headspace; don't overfill or the filling will ooze out of your jars.
Process in a water bath 25 minutes for quarts or pints, add 5 minutes for 1000-3000 feet altitude.
7 quarts apple pie filling
**The original recipe called for 1 cup of cornstarch and water. I tried regular cook-type clear jel and half apple juice or cider and half water for the liquid.  I used Clemson's ratio of Clear Jel to liquid.
Try stayman, rome, golden delicious apples.

Click HERE for good information from Clemson University on canning in a water bath.  

I had a little filling left over; I made some apple crisp and topped it with homemade ice cream.  After baking, and cooling just a little bit, the filling was a perfect consistancy and the apples were firm, not mushy.  Myrna tried a jar for apple crisp also, with good results.
Bonnie says her mother always canned apples, and then made juice for jelly from the peelings and cores.  Use it up,  do with less.

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