Apple Pie Filling II

Recipe View 15 mins In a large, heavy-bottomed saucepan, combine the thinly sliced apples and granulated sugar. Gently mix until the apples are evenly coated, then allow the mixture to stand for approximately 15-20 minutes, or until the apples begin to release their natural juices. (Time: 15-20 minutes)

Recipe View 1 mins Place the saucepan over medium-high heat and bring the apple mixture to a vigorous boil, stirring frequently to prevent scorching. Once boiling, continue to cook for 1 minute, stirring constantly. This helps to begin softening the apples and creating a syrupy base. (Time: 1 minute)

Recipe View 1 mins Reduce heat to medium. In a small bowl, whisk together the quick-cooking tapioca, ground cinnamon, and fresh lemon juice. This ensures an even distribution of the tapioca and spices. Gradually add the tapioca mixture to the simmering apples, stirring continuously to prevent clumping. Return the mixture to a boil and cook for 1 minute more, stirring constantly, until the filling has thickened slightly. (Time: 1 minute)

Recipe View 0 mins Carefully pack the hot apple pie filling into a sterilized quart jar, using a clean spoon to transfer the mixture a spoonful at a time. Gently press down on the filling to remove any air bubbles. Leave about 1/2 inch of headspace at the top of the jar. Wipe the rim of the jar clean with a damp cloth.

Recipe View 0 mins Center a sterilized lid on the jar and screw on a sterilized band until it is fingertip-tight. Do not overtighten.

Recipe View 30 mins Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower the jar into the pot using a jar lifter. Ensure the jar is not resting directly on the bottom of the pot. If processing multiple jars, maintain a 2-inch space between them. Add more boiling water, if needed, to ensure the tops of the jars are covered by at least 2 inches of water. Bring the water to a rolling boil, then cover the pot and process for 30 minutes. (Time: 30 minutes)

Recipe View 12 hrs Using the jar lifter, carefully remove the jar from the pot and place it on a cloth-covered or wooden surface, several inches apart, to cool completely. Allow the jars to cool undisturbed for 12-24 hours.

Recipe View 0 mins After cooling, check the seal on each jar by pressing down on the center of the lid. If the lid doesn't flex or move, it is properly sealed. If a lid flexes, it is not sealed and the jar should be refrigerated and used promptly. Properly sealed jars can be stored in a cool, dark place for up to one year.