====== Apple Pie Filling ======
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===== Ingredients =====
=== PER QUART JAR ===
  * 4 cups sliced apples
  * 3/4c + 2TB sugar
  * 1/4c clearjel
  * 1/2 tsp cinnamon
  * 1/2 tsp ground ginger
  * 2 tablespoons lemon juice or ACV
  * 1/2 cup cold water
  * 3/4c apple juice
  * 1 drop yellow food coloring (opt)
  * 1/8 tsp nutmeg (opt)
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===== Info =====
  * **Prep:** 45 minutes
  * **Cook:** 30 minutes processing
  * **Serves:** 1 quart
  * [[https://pubs.nmsu.edu/_e/E316/index.html|Source]]

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===== Directions =====
  - Quality. Use firm, crisp apples. Stayman, Golden Delicious, Rome, and other varieties of similar quality are suitable. If apples lack tartness, add an additional 1/4 cup of lemon juice for each 6 quarts of slices.
  - Procedure. Wash, peel, and core apples. Cut into slices 1/2 inch wide. Prevent browning by placing slices in one gallon of water mixed with 1 teaspoon of ascorbic acid crystals or six 500-mg vitamin C tablets. Place 6 cups of apples at a time in 1 gallon of boiling water and cook for 1 minute after the water returns to a boil; drain well. Keep heated apples in a covered pot or bowl to retain heat while other batches of apples are being blanched.
  - In a large pot, combine cold water and apple juice, then stir in sugar, Clear Jel, and cinnamon. If desired, add food coloring and/or nutmeg. Stir and cook on medium-high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices. Fill hot jars with mixture, leaving a 1 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. 
  - Process immediately for 30 minutes (pints or quarters, water bath).

{{tag>apples apple_cider_vinegar apple_juice canning preserves pie pie_filling lemon lemon_juice preserves}}
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