Making apple pie filling is one of those jobs I do now to save time later. It is so fast to open up a jar of pie filling, pour into a baking dish, top with a cobbler, crumb or crisp topping and bake along with the evening meal. Most of our apple pie filling is used in Ed's dutch oven. Since the apples are canned it is much faster then using raw apples. Great for those impromptu ideas we can have some days!
Use a good pie baking apple such as Stayman or Grimes Golden. I used York, which seemed to do well. Do not use an apple like Granny Smith that cooks into mush.
If you own, or can borrow, a apple peeler, now is the time to use it! I used my mother-in-law's awesome peeler. It makes peeling fun and greatly shortened the prep time!
8 quart of peeled and sliced apples
9 1/2 cup water
4 cup sugar
1 cup clear gel
4 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
3 T lemon juice
Bring water, sugar, clear gel, salt, and spices to boil. Remove from heat. Stir in lemon juice.
Stir in apple slices.
Place in quart canning jars. DO NOT fill too full. Can for 25 minutes. Makes 8 to 10 quarts