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Apple Pie Filling Recipies needed for canning

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

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.

0-1000 feet 25 minutes

1001-3000 30 minutes

3001-6000 35 minutes


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