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If you are not too busy could you share your recipes? My cut up apples are waiting to go into sauce as we speak.
I'll have to bring in my book to share recipe - so will do that tomorrow since I'm answering from work. Although if you have the Ball Canning book both recipes are in there if you need them sooner than tomorrow.
Sandee
Here are the recipes
Applesauce
12 lbs apples, peeled, cored, quartered, treated to prevent browning (I use Fresh Fruit in water)
3 cups sugar (optional)
4 tbsp lemon juice
In a large stainless steel saucepan combine apples with just enough water to prevent sticking. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender. Remove from heat and let cool slightly, about 5 minutes.
Working in small batches, transfer apples to a food mill or a food processor fitted with a metal blade and puree until smooth.
Return to apples to saucepan. Add sugar, if using, and lemon juice; bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.
Ladle hot applesauce into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust head space. Wipe rims add bans.
Process in water bath for 20 minutes for both pints and quarts. Remove lid for 5 minutes before removing jars.
Apple Pie Filling
12 cups sliced peeled cored apples, treated to prevent browning
2 3/4 cups granulated sugar
3/4 cup ClearJel
1 1/2 tsp ground Cinnamon
1/2 tsp ground nutmeg
1 1/4 cups cold water
2 1/2 cups unsweetened apple juice
1/2 cup lemon juice
In a large pot of boiling water, working with 6 cups at a time, blanch apple slices for 1 minute. Remove with a slotted spoon and keep warm in a covered bowl.
In a large stainless steel saucepan, combine sugar, ClearJel, cinnamon, nutmeg, water and apple juice. Bring to boil over medium-high heat, stirring constantly, and cook until mixture thickens and begins to bubble. Add lemon juice, return to a boil and boil for 1 minute, stirring constantly. Remove from heat. Drain apple slices and immediately fold into hot mixture. Before processing, heat and stir, until apples are heated through.
Ladle hot pie filling into hot jars, leaving 1 inch head space. Remove air bubbles. Wipe rim add lids and bans.
Water bath for 25 minutes - remove lid for 5 minutes - remove jars and store.
Sandee
mmmmm.....
