Canned apple pie filling

Best canned apple pie filling

Ingredients

  • 6 quarts blanched, fresh apple slices 1/4" thick (about 9 - 10 lbs of apples)
  • 5 1/2 cups sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg (optional)
  • 2 1/2 cups cold water
  • 5 cups apple juice
  • 3/4 cup lemon juice
  • 7 drops of yellow food coloring
  • 3 cups Ultra Gel instant thickener

Directions

  1. Peel, core and slice apples, place in water containing ascorbic acid.
  2. Blanch apples no more than 2 quarts at a time for 1 minute in boiling water.
  3. Combine sugar, spices, water, apple juice, lemon juice and coloring in a large (8 - 10 qt) kettle
  4. Sprinkle in Ultra Gel while stirring with a wire whisk until mixture is smooth.
  5. Heat until mixture is thick and bubbly.
  6. Fold in drained apples, mixing until well combined.
  7. Ladle into 1 quart jars, filling to within 1/2 inch of the top.
  8. Affix and tighten lids.
  9. Process immediately in a boiling water bath canner for 35 minutes after water begins to boil. (Sea level.)

    10. For elevations of 1000 - 3000 feet add 5 minutes of processing time.

    For elevations of 3000 - 5000 feet add 10 minutes of processing time.