Preserved Apple Pie Filling

Just got my hands on the Williams Sonoma Art of Preserving cookbook and thought this recipe was a great idea for future quick & easy apple pies! Makes (7) one-quart jars. Each jar is enough to make one 9" pie.

• Ready In: 1 hr 30 mins
• Serves: 56
• Yields: 7 Quarts

Ingredients

• 19  lbs apples
• 1 1⁄2 cups bottled lemon juice
• 5  cups sugar
• 1 1⁄2 cups  clearjel  starch
• 3  teaspoons ground cinnamon
• 5  cups  apple juice

Directions

1. Set a large pot of water to boil.
2. Pour 1/2 cup lemon juice into a large bowl.
3. Peel, core, and slice apples – dropping the slices into the bowl of lemon juice to keep them from browning.
4. When done preparing the apples, add the slices to the boiling water and blanch for 1 minute.
5. Turn off the heat, drain the pot, and return the slices to the pot to keep them warm.
6. In a large saucepan, combine sugar, starch, cinnamon, and apple juice.
7. Add 2 1/2 cups water and bring to a boil over medium heat.
8. Lower heat and simmer for 1-2 minutes.
9. Stir in the remaining cup of lemon juice and fold in the apple slices. Stir until warm.
10. Ladle the mixture into clean jars leaving 1” headspace.
11. Remove any air bubbles and wipe rims clean.
12. Process the jars in a canning bath for 25 minutes.