Apple Pie Filling

Canned Apple Pie Filling
6-8 pounds of apples
2 1/2 cups sugar
2 1/2 cups brown sugar
1 cup clear gel
2 Tbsp. vinegar
1 Tbsp. cinnamon
1/4 tsp. nutmeg
1 tsp salt
5 cups water
5 cups apple juice

Peel and slice apples. Put them in a bowl of water with some
lemon juice added to keep them from turning brown.
I use about 1/2 cup of lemon juice per 8 cups of water.

Mix sugar, brown sugar, clear gel, cinnamon, nutmeg and salt together in a bowl.
Put vinegar, apple juice and water in a large pot on medium heat.
As liquid begins to warm pour sugar mixture in stirring WELL to get the clear gel dissolved.
Heat mixture until bubbly, thick and hot. Pack apples into hot jars tightly.

Ladle the hot filling into the jars of apples. Using a wooden or plastic utensil,
poke around in your apples to release the air bubbles and to help the filling get
down to the bottom and in between all the apples.
Finish filling each jar with additional filling leaving 3/4 inch head space.
Adjust hot lid and bands and process in boiling water bath for 20 minutes.