Apple Pie Filling...
Peel, core, and slice enough apples to fill your jars (only prepare as many as your canner will hold) and place them in a bowl of cool water with lemon juice (to help prevent browning). I prepared enough for 7 jars.
In a large saucepan, combine:
4 1/2 cups sugar
1 cup cornstarch (or 1 1/2 cups maxigel)
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. salt
10 cups water
and then bring to a boil over medium heat. Boil for 1 minute. Add 1 Tbsp. lemon juice.
Once the liquid is ready, drain the water off of your apples and PACK them into your jars. Fill the jars to the neck, just under the ring. Pour the hot liquid on top of the apples, remembering to leave head space, and remove bubbles. Once the jars are full, wipe the rims, place hot lids and rings onto the jar and close snugly. Then you can either process the apples in your pressure cooker for 10 minutes at 5 pounds of pressure or use your steam or water bath canner at 20 minutes.
To make an apple pie, simply empty the contents into a pie shell and cover with another crust or with a crumble topping and bake at 400 degrees for about 55 minutes.
If you decide to do the crumble topping, this one is delish...
1 cup brown sugar
1/2 cup flour
1/2 cup quick rolled oats
1/2 cup butter, softened
Put all of that yumminess on top of the apple pie and bake. Then, when you take it out of the oven, top with:
1/4 cup caramel
1/2 cup pecan pieces
