Recipe(tried): Apple Pie Filling (canning recipe)

There are recipes for several types of pie fillings. You will need to buy Clear jell which is a special thickener designed for canning. You can buy it here in Wa. at Wilco in BattleGround. Also the Decorette shop in Portland, Oregon has it.

I buy mine online at Barry Farm Foods. The cheapest price I can find and they have good serviece. I also order pectin in bulk from them. They have tons of food products and seasonings to buy. One of my favorite online places to buy from.

Apple Pie Filling

To make 7 quarts:

6 quarts fresh sliced apples (blanched)
5 1/2 cups granulated sugar
1 1/2 cups Clear Jel
1 tablespoon cinnamon
2 1/2 cups cold water
5 cups apple juice
3/4 cup bottled lemon juice
1 teaspoonful nutmeg (optional)
7 drops yellow food coloring (optional)

Wash, peel and core apples. Prepare half inch wide slices and place in water containing 1 teaspoon ascorbic acid or 6 vitamin C 500mg tablets in a gallon of water to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water.

Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, clear-jel and cinnamon in a large kettle with water and apple juice. (Add nutmeg and food coloring here if desired). Stir and cook on medium heat until mixture thickens and begins to bubble. Add lemon
juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch head space.

Adjust lids and process immediately in a boiling water bath for 25 minutes.

There are recipes for other types of fruit, but they require different amounts of lemon juice, etc. If you will tell me what kind of fruit you wish to use, I can post them if available.