Apple Pie Canning Recipe-

Here is our first attempt at canning apple pie filling- makes 7 quarts

6 quarts of apples - Variety of apples -
2 1/2 cups of water
5 cups of apple juice
3 cups of sugar
1 tablespoon of cinnamon
1 teaspoon of ginger
1 teaspoon of nutmeg
1 teaspoon of all spice
1 cup of perma-flo (clear-jel or cornstarch)
with 3/4 cup of lemon juice added

1) Grab a large pot with lid, add 1 gallon of water and 1tsp of salt. This will be for your apples to sit in to prevent browning.

2) Wash, peel, core, and slice apples into 1/2 inch slices. Add to pot as you go to prevent browning.

3) Blanche apples in a pot of boiling water. To blanch the apples, start up a large pot of water, and bring to a boil. Add the apples, about a cup or 2 at a time, per gallon of water. Boil for a minute or two. If your lucky enough, get a few pots going at a time, it will make time go quicker. I always put mine in a strainer to strain while the others are getting done.

4) Once the apples are done, in a large pot add apple juice, water, sugar, and spices. Bring to a boil. May need to stir often to prevent burning.

5) Get all your canning items out and jars ready to fill. You will have to move quickly once the perma-flo or clear jel is added. Can also freeze it if your not into canning:) I always freeze any extra.

6) Add the lemon juice to the perma-flo. Add that to the pot, while stirring. Boil for 1 minute. Remove from stove and start filling the jars. layering it with liquids and apples. When I do this, I do a layer of liquid, apples, liquid, apples, and my last layer is has more liquid.

7) Remove air bubbles from jars, wipe lid area, add lids and rings, add to canner. Process apple pie filling for 30 minutes. Adjust for altitude if needed.