Canned Apple Pie Filling

Yield: Makes enough to fill 4 quart jars.

3 quarts water

3 tablespoons ascorbic acid or antioxidant crystals

4 quarts peeled tart apples, sliced 1/2-inch thick

1/2 cup unsweetened apple juice or cider

3 2/3 cups granulated sugar

1 cup Clear-Jel powder

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup strained lemon juice

2 tablespoons unsalted butter

In a large bowl, combine water and antioxidant crystals. Add apple slices as they are cut. Do not allow the slices to soak for more than 20 minutes or the apples may have an off-flavor. Rinse apples thoroughly before placing them in an 8-quart saucepan. Add apple juice to apple slices, bring to a boil, then lower heat. Cook for approximately 10 minutes on the stovetop or until slices soften. Use a slotted spoon to remove apple slices to another bowl; cover and keep warm.

Whisk together spices, Clear-Jel and sugar in a large mixing bowl. Add warm apple juice from the saucepan to this mixture and stir with a wooden spoon until Clear-Jel is dissolved. Return the mixture to the saucepan, add lemon juice and bring to a simmer. Heat on low, stirring with a wooden spoon, for 1 to 2 minutes until mixture thickens. Stir in butter and apple slices and cook for 1 minute. Remove from heat.

Ladle the pie filling into warm, sterilized quart jars; allow 1/2-inch headspace and use a wide mouth funnel to keep jar rims clean. Wipe away any excess, fit jar lids and screw on bands. Place into a hot water bath and process for 30 minutes.

Use your canned filling with our Heavenly Apple Crisp recipe and cut your prep time in half! Mix up the topping, put together your crisp with apple pie filling, and bake!