Apple Pie Filling - Canning Recipe

This is a bit more involved than my apple butter recipe, but I promise it's worth it! Enjoy!

Ingredients:

6 Quarts Tart Pie-Type Apples (I use Mutsu, but you can use Granny Smith, Jonagold, etc)

6 Cups Sugar

2 Cups Clear-Jel (you typically have to order this online)

1 Tablespoon Cinnamon (I use a rather heaping tablespoon!)

1 Teaspoon Nutmeg

1/2 Teaspoon Pumpkin Pie Spice (for a little extra flavor)

8 Cups Apple Cider (you can substitute with apple juice if necessary)

3/4 Cup Lemon Juice (bottled)

1 Teaspoon Citric Acid (this keeps the apples from turning brown as you process)

First, fill a large bowl with about a gallon of water. Add the citric acid to the water and stir. Wash, peel, core and slice the apples. I typically do about 1/2 inch thick slices. Place the apples into the water solution as you go.

Blanch the apples in batches by placing them in a gallon of fresh, boiling water for 1 minute. Remove apples, drain and place in a covered pot to keep warm.

In another large pot, combine sugar, Clear-Jel, spices, and apple cider, and cook over medium-high heat. Stir constantly until the mixture thickens and begins to bubble (your arm will probably get tired, but keep going - it will be worth it!). Once thickened and beginning to bubble, add the lemon juice and boil for 1 minute. STIR CONSTANTLY!

Now it's time to fold in the apples. Add spoonfuls of apples to the mixture and stir. Keep going until they are all in there!

This is the tricky part to canning pie filling! Since we are using Clear-Jel, and it tends to expand more, filling the jars is the most tedious part of the process. Fill the quart size jars, leaving 1 + inch of headspace. I use wide mouth jars to help with this. Scoop apple mixture about half way into the jar. Use your de-bubbler and poke around in the apples to get all the air bubbles out. Take your time! Push the apple mixture down into the jar. Add some more mixture into the jar. Make sure to stop right at the shoulder of the jar - where it starts to bend to make the top. Use your de-bubbler again to poke around in the jar, and finally, use a spoon to push the mixture down, filling to just about the shoulder.

Dip a rag or a paper towel in some vinegar and clean the rim of the jar very well. Place the lid and the ring on the jar (fingertip tight) and process in a water bath canner for 25 minutes.

Now, the best part! To use this apple pie filling, open the jar and pour into an 8 inch pie shell. I like to add 1 fresh, thinly sliced apple to my pie filling for some extra crispness. You can cover the top with another pie shell if you would like. Bake at 425 for 20-25 minutes or until the crust is golden brown and the filling is hot. Serve with a scoop or two of vanilla ice cream! Yummy!