Home Canned Apple Pie Filling

18 cups(about 6 lbs.) peeled, cored, sliced apples
3 cups white granulated sugar
1-1 1/2 cups brown sugar
1 cup corn starch
1 Tbl. ground cinnamon
1/2 tsp. ground all spice
1/2 tsp. ground cardamom
1 tsp. kosher salt
1/2 cup lemon juice
1 64 oz. bottle unsweetened apple juice or cider
2 cups water
2 tsp. pure vanilla extract(or 1 tsp. double strength)
1 drop doTerra Ginger Essential Oil
1 drop doTerra Wild Orange Essential Oil
7 Quart Sized Jars with disks and rings for canning

Peel apples.  Segment peeled apples using an apple corer/wedger* and place in a large bowl with water and lemon juice(1/4 cup per 4 cups cool water), set aside.  Bring a large pot of water to boil to blanch apple wedges for one minute, 6 cups at a time.  Set aside apples in another large bowl and keep warm(I just covered with a towel).  In a very large pot combine sugars, cornstarch, dry spices, and whisk.  Add apple juice or apple cider, lemon juice, and water and bring to a boil.  When it starts to thicken add apple wedges and cook another 5-10 minutes until thick and apples are heated through.  Turn off heat and stir in vanilla, and essential oils.  Ladle apples and syrup into sterilized hot jars, leaving 1" head space.  Run a chopstick or canning tool through to remove bubbles.  Wipe rims and add disks and rings.  Process 25 minutes, or as recommended based on your altitude.  Remove and let cool overnight.  If any have not sealed within one hour, refrigerate and use within 2 weeks.

Recipe yields 6-7 quart jars.  One quart for a 9" pie plate.

Do not use if seal breaks, if lid is bulging, or it smells.  A few of my jars oozed pie  filling a little while processing, but my canning expert friend assures me this is okay so long as they seal properly.  Just wipe down any residue being careful not to break any seals.  All but one sealed properly.  Oh darn, if we MUST make a pie.

Whisk sugar, corn starch, and dry spices before adding apple juice/cider, lemon, and water.

Apple Cranberry Sauce

I read a description online of a gourmet shop with these ingredients, well, almost all of them.  Hers called for Allspice, I used Ginger instead.  I of course had no measurements, but I tried to keep track so I could replicate this again in case we liked it.  We REALLY liked it!  And it's a gorgeous color too.

I used a 20 qt. large stock pot I believe.

Granny Smith Apples(approx. 20 medium size)
Fuji Apples (8 large size)
4 limes, juiced(microwave for 30 seconds first)
2-4 cups water(depends on how thick you like it)
1 bag fresh cranberries


sugar(optional, I thought 3 cups was perfect)

1 Tbl. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. kosher salt

2-3 drops doTerra Wild Orange Essential Oil

Add 2 cups water and lime juice to large stock pot.  Peel, core, slice, and quarter or half apples.  Add the apples to the pot stirring often so that all of the apples are coated with the lime juice.  They cook down as you keep adding so you can add more than you think you will be able to fit.  If you need more water, add as necessary.  Rinse and pick through the bag of cranberries for any questionable berries and toss the gross ones.  When the pot is filled about half way, add the prepared cranberries.  Add remaining apples.  Stir and stir until all of the apples are tender and the berries are done popping.  Remove from heat and using a long handled immersion blender blend until smooth, or your desired consistency.  Bring back to a low rolling boil/simmer.  Add cinnamon, ginger, nutmeg, and salt and taste.  Add sugar if you desire to your liking.  Simmer for 5 more minutes.  Add doTerra Wild Orange Essential Oil and mix very well.

If you are canning:  Remove sterilized jars and fill one at a time while mixture is still slightly bubbling after the low rolling boil for 5 minutes.  Top with sealing disc and tighten with ring just until tightened.  Process in boiling water with rack for 25 minutes(I'm at 2,600 ft, so you'll have to check your elevation requirements).  Remove jars and set on towel to remain undisturbed for 24 hours.  Check the sealing discs though after 1-2 hours to verify all jars have been sealed by gently pushing down in center.  This yielded 7 1qt. jars.

If you are not canning, this would be great in the freezer as well.  Use this sauce as a yogurt mixin or topping for ice cream.  Or just plain like in my old book.