Here it is . . . thanks to Laurie Searle

Apple Pie Filling (For Bottling)


                                                     1 Quart                 7 Quarts

Blanched, Sliced Fresh apple        3 1/2 cups             6 quarts

Sugar                                      3/4 cups + 2 Tbsp.     5 1/2 cups

Clear Jel*                                     1/4 cup                  1 1/2 cups

Cinnamon                                    1/2 tsp.                  1 Tbsp.

Cold Water                                  1/2 cup                  2 1/2 cups

Apple Juice                                   3/4 cup                   5 cups

Bottled Lemon Juice                      2 Tbsp.                   3/4 cup

Nutmeg (Optional)                        1/8 tsp.                   1 tsp.

Yellow Food Coloring (Optional)    1 drop                    7 drops



* Clear Jel can be found at a Kitchen Kneads store where they sell canning items. (They might have them at Spoons & Spice.)

Wash, peel and core apples. Prepare slices 1/2 inch wide and place inw ater containing ascorbic acid (fresh fruit) to prevent browning (3 grams ascorbic acid per gallon cold water). 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. If desired, food coloring and nutmeg may be added. Stir and cook on medium high 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. Boil in water bath canner.

Altitudes

1-1000 Ft. 1001-3000 ft. 3001 -6000 ft. above 6000 ft.

25 min 30 min 35 min 40 min.

Times are for pint and quart jars.