Apple Pie Filling recipe

      The archives has pie filling recipe but here is one I found that doesn't call for Clear jel.
      4 1/2 c. sugar
      1 c. quick cooking tapioca
      1 tsp. salt (optional)
      2 tsp. ground cinnamon
      1/4 tsp ground nutmeg
      10 c. water
      1/4 c. lemon juice
      2 drops yellow food coloring (optional)
      16 c. tart peeled, cored, sliced apples
      Combine first 5 ingredients. Stir in water and cook on med-high heat til thick and bubbly. Cook 2 more min. Add apples and stir constantly and bring to a rolling boil, cook 1 min. Using sloted spoon take apples out of sauce and place in hot sterilized qt. jars leaving 1/2" headspace. Add sauce to each jar. Seal in BWB 25 min. You're ready for a pie at
      any time !


Re: apple pie filling

      Personally, those apple pie recipes call for water, up to 10 cups and I like more apple, less filling!!!! So I cook my apples a little as I go along, with sugar to taste, maybe a cup for 6-7 cups apples, that's your choice. Add cinnamon, then whenever I get about an ice cream pail full cooked down, take some of the juice from cooked apples and sugar and thicken it with cornstarch------practice a little. If you have it too thick when you add it back to the apples, add more cooked apples; too thin, thicken a little more sauce. Then fill jars and water bath can. Sorry I can't be more specific on measures, but works for me.

      Computer Granny