Apple Pie Filling - cooking recipe

Ingredients

6 qt. fresh sliced apples
5 1/2 c. granulated sugar
1 1/2 c. clear jel
1 Tbsp. cinnamon
2 1/2 c. cold water
5 c. apple juice
3/4 c. bottled lemon juice
1 tsp. nutmeg (optional)

Preparation

Use firm, crisp apples.
If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts.
Wash, peel and core apples.
Slice apples 1/2 inch thick and place in water containing 1 teaspoon of ascorbic acid crystals or 6 (500 mg) vitamin C tablets in 1 gallon of water to prevent browning.
Place 6 cups at a time in 1 gallon boiling water.
Boil each batch 1 minute after water returns to a boil.
Keep in a covered pot so they will stay warm.
Combine sugar, clear jel A, cinnamon and nutmeg in large kettle with water and apple juice.
Stir and cook on medium-high heat until mixture thickens and begins to bubble. Drain apple slices.
Add lemon juice and boil 1 minute, stirring constantly.
Fold in apple slices, immediately fill jars and process without delay.
Process in boiling water canner 30 minutes for pints or quarts.
Makes 7 quarts.