Preserve the fall bounty with this delicious apple pie filling recipe!
Wash the apples with produce wash.
Mix together all the ingredients. Cook on low in a saucepan.
Peel and core the apples.
Cut the apples into small pieces.
Pack the sliced apples into jars leaving headspace. (At least 1/2 inch)
Simmer the syrup for about 20 minutes. It may get slightly thick. For a very thick gel that is more of a ready-to-use pie filling you can add some Clear Gel or you can always simmer the Apple Pie Filling with cornstarch when you are ready to use it. Do not add cornstarch or flour before canning.
Using a funnel, pour the syrup over the apples. You will have to use something to push the syrup down into the jar and get rid of the air bubbles.
Clean off the rims of the jars and make sure they are dry before you put the lids on. Do not skip this step, it's important because it will help to ensure a good seal.
Put on the lids and lids. Make sure they are screwed on tight!
Put the jars in a hot water canner. Fill with water just enough to cover the lids of the jars. Get the water boiling or close to boiling before you set the time.
Process for 25 minutes (r more depending on your altitude). Take out and let cool. Do not touch the tops and accidentally seal the lids. If for some reason the jars did not seal(the lids didn't pop down) you can reprocess for the same amount of time. (If done within 24 hours of original canning)
Please check with your local extension office for any changes on times/temps/high altitude.