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Canned Apple Pie Filling
October 20, 2005

This is a great way to use up extra (and non-extra) apples. I found that 6 1/4 lb. apples and 1 1/4 recipes of the syrup filled my 7 quart jars...I may have needed the extra syrup because I left it simmering the whole time I was preparing the apples. I used Jonathan apples and did not peel them, which cut down on prep time. I also used just slightly more spice than the recipe calls for; you can always add more when you go to make the actual pie. Also, when packing the jars, I found it easier to do layers of apples & syrup, rather than adding all the syrup at the was too thick to seep down the sides without leaving big air pockets.

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