Canned Apple Pie Filling

What else "CAN" I do 

with all my apples this year?

When we had Ryleigh a dear friend brought 

us a meal, and for the dessert: 

it was a quart jar of 

Canned Apple Pie Filling, 

along with a zip lock bag with the 

Apple Crisp Topping!

What a THOUGHTFUL & neat idea I thought.  

So I tucked it away in the files of my brain until this year-when we have an OVER 

abundance of apples.  Then I got out the recipe, and canned up a storm.

I think I made about 17 quarts or so.

There's just something so NEAT about a 

BUSHEL basket FULL of APPLES!!

Maybe it's just me that thinks so????

Start by washing all them apples.

Look at them beauties!

Then peel, core, and slice your apples.

If you don't own an Apple Peeler Corer Slicer, 

they are soooo handy.  

I use it for making dried apples in our food dehydrator too.

Lookin' good!

Wow, don't they just look PERFECT!  

That's one advantage of that lil gadget too, 

they are all about the exact same shape/size!

Making a nice lookin' jar of pie filling!

I just think it's really neat how all the peelings just 

come off like little noodles or something!

If it works right, ALL the peel off ONE apple 

is in ONE long string...so it's really not that messy!

Now combine the dry ingredients: 

(sugar, salt, brown sugar, cinnamon, & instant clear gel)

For those of you who live in IL, the Country Cupboard in Fairbury 

carries the instant clear gel.  Otherwise I know like Beachy's in Arthur, IL 

carries it too...or probably any bulk food store would.

Combine the water & lemon juice.

Slowly add a little at a time to the dry ingredients, 

until well combined.

Pour over the apples and carefully mix until well coated.

Now all you need to do is place into jars & can.

CANNED APPLE PIE FILLING

31 cups apples peeled, cored, and sliced

10.5 cups water

10 tsp lemon juice

Cinnamon to your taste

4.5 cups brown sugar

4 cups sugar

1 tsp salt

2.25 cups instant clear gel

Mix dry ingredients together. Combine water & lemon juice. In small amounts mix wet ingredients with the dry; beating rapidly each time to prevent lumping. Beat until well combined. Add it to the apples. *Fill quart jars just to bottom of neck. Process 20 minutes in water bath or just bring to 5# pressure in pressure canner. Makes approximately 10-11 quarts.

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Look at them all done!  

I think it makes such a 

pretty jar 

to give as gifts!!!

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Lessons learned:  

-DO NOT OVERFILL JARS!*  Or else they either won't seal, or the seal will break/pop with little contact.

-When delivering to someone in a brown paper sack, beware/the handle may break, and the bag go flying to the ground, and create a mess of broken glass and sticky apple pie filling all over the inside of the bag & all the other food you made for them.  Sad day! Oh well, life could be worse!
-Make sure you choose an apple that is a cooking apple.  Otherwise the apples may not cook down properly.

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I linked this recipe up with the following Linky Parties:  Showcase Your Talent, on Whats cooking, Love?,  We Like To Learn As We Go!, Funky Junk Interiors, Dessert Now, Dinner Later!  child at heart,