Recipe: Fruit Pie Filling in a Jar

Fruit Pie Filling in a Jar
rec.food.cooking/Autumn (2000)
From the complete Book of Canning by Ortho Books
Makes about 6 quarts

I have made this dozens of times. It is really good. The "sauce" part of it is a lot like the "sauce" in canned apple pie mix. You must add your spices when you make the pie. If you put them in when canning they become much stronger and it is hard to know how much.

10 pounds apricots, peaches or apples
1 cup plus 2 tablespoons quick cooking tapioca
1 1/2 cups sugar
3/4 cup lemon juice
4 cups sugar
water

Peel, core or pit fruit, and slice. If you wish, treat to prevent darkening. In a mixing bowl combine tapioca, 1 1/2 cups sugar and lemon juice, reserve. If prepared fruit was treated to prevent darkening rinse well in cold water and drain. Place prepared fruit in a large pot with the 4 cups sugar and enough water to prevent sticking and scorching. Heat to 190 degrees (just under boiling), stirring frequently. Add reserved tapioca mixture and, stirring reheat to 190 degrees. Do not boil. Pour into clean, hot jars, leaving 1/2 inch headspace, seal. Process in boiling water bath for 15 minutes.