---------- Recipe via Meal-Master (tm) v8.02
       Title: Apple Pie Filling
  Categories: Pies, Canning, Fruits
       Yield: 1 recipe
 ----------------------------FOR 1 QUART FILLING----------------------------
   3 1/2 c  Sliced fresh apples
     3/4 c  Granulated sugar; plus...
       2 tb Granulated sugar
     1/4 c  Clear Jel (tm)
     1/2 ts Cinnamon
     1/2 c  Cold water
     3/4 c  Apple juice
       2 tb Bottled lemon juice
     1/8 ts Nutmeg (optional)
       1 dr Yellow food coloring
 ----------------------------FOR 7 QUARTS FILLING----------------------------
       6 qt Sliced fresh apples
   5 1/2 c  Granulated sugar
   1 1/2 c  Clear Jel (tm)
       1 tb Cinnamon
   2 1/2 c  Cold water
       5 c  Apple juice
     3/4 c  Bottled lemon juice
       1 ts Nutmeg (optional)
       7 dr Yellow food coloring
   Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and
   other varieties of similar quality are suitable. If apples lack
   tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of
   Yield: 1 quart or 7 quarts
   Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and
   place in water containing ascorbic acid to prevent browning. For more
   information see “Ensuring High-Quality Canned Foods”.
   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 (tm) , 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
   headspace. Adjust lids and process immediately according to the
   recommendations in Table 1. See Table 2 for suggested quantities.
   Table 1. Recommended process time for Apple Pie Filling in a
   boiling-water canner.
   Style of Pack: Hot.  Jar Size: Pints or Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 25 min.
                          1,001 - 3,000 ft: 30 min.
                          3,001 - 6,000 ft: 35 min.
                            Above 6,000 ft: 40 min.
   Table 2. Apple Pie Filling. (See ingredient list above)
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias