Apple Pie Filling

6 quarts blanched sliced fresh Apples
5 ½ cups Sugar
1 ½ cups cornstarch, flour, or clear gel or ultra gel
1 T Cinnamon
1 teas. Nutmeg
2 ½ C cold Water
5 cups Apple Juice
¾ cups Lemon Juice

Use firm, crisp apples, if apples lack tartness, use an additional ¼ C of lemon juice for each 6 quarts of slices.
Wash, peel, and core apples. Prepare slices 1/4 -1/2 inches wide and place in cold water containing ¼ cup lemon juice for every 4 cups of water to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, spices, Ultra Gel, and spices in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately in a water bath according to the recommendations below.

Processing time for pint or quart size jars: 0-1000 ft: 25 minutes, 1001-3000 ft: 30 minutes, 3001-6000 ft: 30 minutes, Above 6000 ft: 40 minutes

Freezer instructions: Alternately this recipe can be placed in freezer bags and frozen for several months. Shelf life – 1 year.

Gluten Free NOTE: DO NOT USE FLOUR.