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1
Use hard, crisp apples.
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2
Stayman, Golden brown Delicious, Rome and other varieties of similar quality are suitable.
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3
If apples lack tartness, use an additional 1/4 c. of lemon juice for each 6 qts of sliced apples.
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4
Wash, peel and core apples.
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5
Cut apples into slices, 1/2 inch wide.
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6
Place in an anti-darkening solution, (you can use a commercial ascorbic acid mix.
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7
Read the label on the container for the amount to use), and drain well.
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8
To blanch the fruit, place 6 c. at a time in one gallon of boiling water.
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9
Boil each batch for one minute after the water returns to a boil.
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10
Remove fruit from blanch water, but keep the warm fruit in a covered bowl or possibly pot while the Clear Jel mix is prepared.
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11
Combine sugar, Clear Jel, cinnamon and nutmeg in a large saucepot with water, apple juice and food coloring.
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12
Stir and cook on medium high heat till mix thickens and begins to bubble.
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13
Add in lemon juice to the boiling mix and boil 1 minute, stirring constantly.
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14
Immediately mix in the liquid removed apple slices and fill warm jars with warm mix.
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15
Leave 1 inch head space.
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16
Remove air bubbles.
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17
Wipe jar rims.
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18
Adjust lids and process immediately in boiling water bath.
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19
Pints or possibly Qts............25 min
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20
This recipe makes 7 qt jars of apple pie filling, each canned qt makes one 8-9 inch pie.
