Apple Pie Filling

This stuff is deeeeeeelicious!!! I recommend going to this lady's actual blog and follow the recipe there. She has great tips and really knows what she's talking about. She also has on there a recipe to make a single jar so you can taste it and adjust the flavors according to the tartness/sweetness of your apples. I'm glad we did that too. I look forward to using it for pies, apple crisp, and other yummy deliciousness. 

From the kitchen of: https://www.growingagreenerworld.com/preserving-apple-pie-filling-for-winter/

INGREDIENTS:

INSTRUCTIONS:

1). Wash, peel and core the apples. Then slice them and measure for your recipe.

2) Mix ascorbic acid with water according to manufacturer’s instructions and soak sliced apples while you bring a stockpot of water to a boil.

3) Blanch the apple slices, in small batches, in the boil water for one minute. (This kills the enzyme that causes soft apples in the jar.)

4) Drain and set aside.

5) In a large stockpot, combine sugar, Clear Jel, spices, water and apple juice. Heat and stir until mixture begins to thicken and bubble.

6) Continue to stir and add lemon juice.  Boil 1 minute.

7) Fold in drained apple slices and stir to heat through.

8) Turn off heat, and immediately fill hot canning jars with mixture, leaving a 1-inch headspace. Run a plastic knife or rubber spatula around the inside edges of jar to remove any air bubbles. Add more if necessary to maintain the 1-inch headspace.

9) Use a damp paper towel to wipe off rims of the jars. Add hot lids and rings and tighten to just finger tight.

10) Process immediately in a water bath for 25 minutes if you are below 1000 ft altitude. Process 30 minutes for 1,001-3,000 ft. Process 35 minutes for 3,001-6,000 ft. (For more information on water bath canning see Water Bath Basics 101)

MAKES: 7 quarts (Each quart jar will make one 8-9 inch pie. You can also use the pie filling as dessert topping or in pastries.)