Apple Pie Filling

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).