Charlene's Recipe

Home canned apple pie filling

Category: Desserts

Makes 6-7 quarts

8-9 lb. firm apples
4 1/2 cup sugar
1 cup quick cooking tapioca
10 cup water
3 Tbsp. lemon juice
2 tsp. cinnamon
1/4 tsp nutmeg
1 tsp salt

Peel and slice apples; place in salt water to prevent discoloration. Combine remaining ingredients in 12-quart stockpot. Cook over medium high heat until thickened, stirring constantly. Cook for 2-3 minutes longer. Drain apples; add to syrup. Bring to a boil. Cook for 1 minute.
Spoon apples into hot sterilized jars, leaving 1-inch headspace; seal with 2 piece lids. Process in boiling water bath for 25 minutes.