"So how many apples do you use?"
"How big of a pot?"
"A big one."
"How much sugar do you use?"
"How much is enough?"
"It depends on how big your pot is."
Apple Pie Filling
1.One potful of apples, peeled and sliced. I used mostly fujis, but there are a few granny smiths and galas too. I'm guessing around 16 cups of apples.
2. Mix 6 Tablespoons of cornstarch with 3 cups of sugar. If you don't do this you're more likely to get corn starch clumps.
3. Add cinnamon, nutmeg and cloves.
How much depends on how big your pot is. I used about 3/4 teaspoon of each. Also add 1/4 cup of apple juice to prevent apple from burning to bottom of the pan while they start to cook. Also add 3 Tablespoons of lemon juice. (I also added 1/2 tsp orange juice concentrate.)
4. Cook over medium low heat, stirring occasionally for about an hour. When you're done it should like this:
5. Can according to you canner instructions. (For mine I just boiled it for 20 minutes after I put the filling into quart jars.) Makes about 3 quarts of apple pie filling.
Note: My mom usually only uses 2 cups of sugar and less corn starch, but I tasted it and felt that it needed more. It depends on your apples. But I will say that this stuff is going to make some pretty amazing pie.