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Title Apple Pie Filling 
Preparation time  
Servings Approx. 5 - 9 inch pies 
Ingredients 18 cups sliced peeled baking apples (about 6 pounds)
3 tablespoons lemon juice
4-1/2 cups sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water
Method In a large bowl, toss apples with lemon juice; set aside. In a Dutch oven over medium heat, combine sugar, cornstarch, cinnamon, salt and nutmeg. Add water; bring to a boil. Boil for 2 minutes, stirring constantly. Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 6-8 minutes. Cool for 30 minutes. Ladle into freezer containers, leaving 1/2-in. headspace. Cool at room temperature no longer than 1-1/2 hours. Seal and freeze; store up to 12 months. Yield: 5-1/2 quarts (enough for about five 9-inch pies).

Here is the apple pie filling recipe. The original recipe called for it to be frozen, but I can it. Just make sure the jars/lids/rings are warm (boil standing up in water for about 10 min) and then fill and process - I process them for 10 minutes. When they are cooling you'll hear them "ping" - so you'll know they sealed up. Yum!!!! Also - if you want to make a small batch, just eyeball the ingredients and use within a couple days if kept in the fridge. It's not an exact science! If you decide this big batch is something you want to try, just ask and I will come over and help. It's kind of overwhelming the first time if you're doing it on your own.
Also I'm including my absolute fav cake - my mom always made this the day after we picked all the apples. It's a little work but so worth it!

Nutritional information  
Credit Bekah Greenwood 
Posted by Tripper 
Posted on Sunday 07 October 2007 - 19:10:21