Canning Apple Pie Filling

I love to can apple pie filling.   It allows me to make apple pie at a moments notice. It has so much more flavor than the store bought pie filling.  If you don't want to make the dough, just pie the refrigerator pie crusts from the store (they are pretty good).  Fill the pie crust with your pie filling and bake.  Fresh apple pie, fairly quick and easy.  You will see that I use Clear-Jel in my apple pie filling.  Many people use corn starch.  The reason I don't use it, is because Clear-Jel is more stable and won't separate or become watery like corn starch can.  Corn starch is also not recommended by the USDA for safe canning.

CANNING APPLE PIE FILLING
(makes 7 quarts)

Ingredients:
*30-35 medium apples (cortland, golden delicious, rome & jonathan are best)
*9 1/2 cups water
*4 1/2 cups granulated sugar
*1 cup Clear Jel
*1 teaspoon salt
*1 tablespoon ground cinnamon
*1/2 teaspoon ground nutmeg
*2 tablespoons lemon juice

Directions
~In a large saucepan, mix water, sugar, clear jel, salt, cinnamon & nutmeg.
~Cook until thickened, continuously stirring.
~Stir in lemon juice.
~Slice apples, placing them into a large bowl of cold water with a little lemon juice.
~Place sliced apples into jars a quarter way filled.
~Add some syrup.
~Repeat with apples & syrup until filled, leaving at least a 1-inch headspace.
~Clean top of jars from any residue.
~Place lids (I heat lids up first in boiling water) & rings on jars. Tighten lids.
~Place in water bath for 25 minutes.
~Remove from bath & allow to sit for 24 hours before storing in a cool dry place (fruit cellar).

Variation:
`substitute clear jel for Ultra Gel.
`freeze filling instead of canning it.  You would omit hot bath and put into freezer bags.  Remove air & seal.  You can also use cornstarch if freezing.



To make pie:
~Preheat oven 425 degrees.
~Fill bottom crust with pie filling.
~Put 1 teaspoon of butter (chopped) over pie filling.
~Put top crust on and crimp edges.
~Sprinkle cinnamon sugar over top crust (optional).
~Put aluminum foil over the edges of the crust.
~Put small slits in top crust.
~Place pie on cookie sheets (if pie overflows it won't make a mess in your oven).
~Bake for 15 minutes.
~Reduce oven temperature to 350 degrees.
~Bake for 30 minutes.
~Remove aluminum foil and bake another 10 minutes.
~Cool completely before cooking.