Apple Pie Filling

Canned Apple Pie Filling- makes 7 quarts

6 quarts good quality baking apples, peeled and sliced 1/2 inch wide
4 cups white sugar
1 1/2 cups packed brown sugar
1 1/2 cups Clear Jel
1 Tablespoon cinnamon
1 teaspoon nutmeg
2 1/2 cups water
5 cups apple cider (or juice)
3/4 cup bottled lemon juice
Prepare your canner.  Sterilize and warm jars, lids, and rings.  As you peel and slice apples, keep them submerged in cool water with added lemon juice or ascorbic acid to prevent browning.  
Bring a large pot of water to a boil.  Boil the apple slices for 1 minute in batches.  Drain fruit and set aside. 
In a large pot, combine white sugar, brown sugar, Clear Jel, spices, water, and apple cider.  Stir and cook on medium high heat until the mixture thickens and begins to bubble.  Add lemon juice and boil 1 minute, stirring constantly. Fold in the drained apple slices, and immediately fill jars with mixture leaving 1 inch headspace.  It is easiest to fill jars a little at a time so that you can use a utensil to gently push the filling into the jars to remove air bubbles as you go.  Once jars are filled, use a bubble remover to remove any remaining air bubbles and to fill any pockets created in the jars.  

Wipe the rims of the jars.  Top each with a lid and ring.  Process jars in a boiling water bath for 25 minutes (for pints or quarts).  Remember to adjust accordingly if you live above 1,000 feet.  Remove jars from the canner and allow to cool completely before checking seals, labeling, and storing.