Apple Pie Filling - 7 Quarts

By Hklbrries

Use firm, crisp apples. Stayman, Golden Delicious, Rome and other varieties of similar quality are suitable. If apples lack tartness, use an addidtional 1/4 cup lemon juice for each 6 quarts of slices.

Ingredients

• 6 quarts fresh sliced apples, blanched
• 5 1/2 cups granulated sugar
• 1 1/2 cups Clear Jel A
• 1 tbsp cinnamon
• 2 1/2 cups cold water
• 5 cups apple juice
• 3/4 cup bottled lemon juice
• 1 tsp nutmeg

Details

Servings 7

Preparation

Step 1

Procedure for preparing apple pie filling: Wash, peel and core apples. Prepare slices 1/2-inch wide and place in water containing 1 teaspoon of ascorbic acid crystals or 500 mg vitamin C tablets in 1 gallon of water, to prevent browning. Place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Keep blanched apples in a covered pot so they will stay warm while other batches of apples are being blanched. Combine sugar, Clear Jel A, cinnamon and nutmeg in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Drain apple slices. Add lemon juice and boil sauce 1 minute, stirring constantly. Fold in apple slices. Fill jars with mixture and process quart jars at a boil for 30 minutes, without delay.