Prepare a 4-8 quart container with a quart or two of cold water and either a splash of lemon juice, a teaspoon of ascorbic acid powder, or several crushed vitamin C tablets. This is will protect the cut apple slices from browning and discoloring.

Wash the apples before slicing. Using a sharp paring knife or peeler, peel each apple, core it, and cut into 1/4″-1/2″ slices.

I like to leave some of the peels on for texture, but if your fruit has been waxed or don’t like peels in your pies, you should peel them completely.

I often make a second, small bowl of the vitamin C water to dunk the apple as I peel and slice it. This will wash off any small bits of seed, core, or peel. Then, transfer the apple slices to the large container of acidulated water.

Immediately dunk the apple slices into the vitamin C water to prevent the apples from oxidizing and browning.

Keep working in batches until all of the apples have been peeled and sliced.

You will need about one gallon of boiling water in a blanching pot for the next step. Bring the pot to a boil.

Blanch the sliced apples six cups at a time in the boiling water. Cook for one minute after the water returns to a boil, then remove them with a slotted spoon or strainer.

Place the blanched apples in a covered pot or bowl and keep them warm while you continue to blanch the remaining apple slices in batches and make the pie filling base.

Wash your canning jars and rings with hot, soapy water and rinse well.

Inspect the jars for cracks, nicks, or defects in the sealing surface, and discard any damaged jars.

Fill your canning pot with water and bring it up to a low simmer. You can pre-heat and sterilize your jars if you like, though it isn’t necessary as long as they’re clean.

In a pot large enough to hold the total mixture of apples and other ingredients, combine the sugar, Clear Jel, and the cold water to make a slurry.

Whisk well to dissolve and remove any clumps. Add the apple juice and any ground spices you may be using.

Cook over medium-high heat, stirring frequently, until the mixture thickens and begins to bubble.

Remove from the heat or reduce it to low.

Add the lemon juice and whisk until well combined.

Raise the heat back to medium and bring back to a boil for one minute, stirring constantly

Remove from the heat again, then fold in the warm, blanched apple slices (or pour the Clear Jel mixture into the pot with the warm apple slices).

Remove the pot from the heat, and immediately pack the hot apple pie filling into the prepared canning jars.

Use a jar funnel if you have one to keep the jar rims cleaner, and carefully ladle the thickened peach pie filling into the jars.

Leave a full 1″ headspace in the jars. This thick pie filling mixture tends to expand while it’s in the canner, so leave the full amount of head-space so that your jars seal properly!

Wipe the jar rims with a damp, clean cloth to remove any residue.

Using jar tongs or a jar rack, carefully place the filled jars of apple pie filling into the hot water bath.

Make sure the jars are covered by at least one and preferably two inches of boiling water. Top up the pot with hot water from a kettle if necessary.

Cover the pot, checking until the pot of water has returned to a rolling boil.

Leave the jars undisturbed overnight (or until completely cooled, at least 8-12 hours).

Sealed jars with metal lids will not flex when the seal is pressed, and the lid has a firm vacuum seal with the jar.

If you don’t want to re-can the jars that didn’t seal, they may be immediately refrigerated and used first.

Gently wash jars or wipe with a damp cloth to remove any sugary residue or hard water deposits from the canning bath.

Clearly label your jars with the name and date of your product, and store them in a cool, dark pantry. Home canned goods are best consumed within 12-18 months.