Canning Apple Pie Filling (Print Version)

# Ingredients:

01 - 8 pounds Granny Smith apples.
02 - 8 cups apple juice (or water).
03 - 4 1/2 cups granulated sugar.
04 - 1 1/2 cups clear-jel.
05 - 2 tablespoons cinnamon.
06 - 2 tablespoons lemon juice.
07 - 1 teaspoon salt.
08 - 1/4 teaspoon nutmeg.
09 - 7 quart jars with lids and rings.

# Instructions:

01 - Peel, core and slice apples into desired size pieces.
02 - Mix juice, sugar, Clear-jel, cinnamon, lemon juice, salt and nutmeg in large pot. Cook over low heat, whisking until thickened.
03 - Either mix apples into syrup and fill jars, or pack jars with apples first then add syrup. Leave 1-inch headspace.
04 - Clean jar rims, add hot lids and rings. Process in pressure canner at 10 pounds pressure for 10 minutes.
05 - Let pressure return to zero naturally. Remove jars and cool 12-24 hours until sealed.

# Notes:

01 - Can use water bath canning method instead.
02 - Stores up to 18 months in cool dark place.
03 - Makes 7 quarts.

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