Apple pie filling

Apple Pie Filling(for canning)

• 1/2 bushel apples(I used Summer Rambo)
• 27 cups cold water
• 12 cups brown sugar
• 10 cups white sugar
• 1 TBS cinnamon
• 1 1/2 tsp salt 
• 6 cups perma flo
• 2 tsp vanilla extract 

-In a large, 20 quart stock pot, combine all ingredients except apples.

-cook on medium heat till it begins to thicken. Stirring constantly.

-peel, core & slice apples. Add to the sauce & mix well.

-pour into jars. Fill to about 2 inches from the top(the filling will expand & fill the jar as it processes)...I learned this the hard way & had filling oozing from my jars when I took them out of the canner.

-cold pack for 30 minutes

I know it seems like an obscene amount of sugar, but that is what gives you that  delicious, caramel flavor. The filling will become nice & translucent as it processes...I had Gracie taste it & she said,"Mama! It tastes just like caramel apples!"

I used an apple peeler-corer-slicer to do the apples. I like the fact that they are all the same thickness & will cook evenly & it saved me so much time.

The recipe yields 22 quarts.

I use the filling for apple crisp, apple pie tarts, & apple pie .