I think I posted something about canning apple pie filling earlier this year but cannot find the thread so I am starting this one to share my success story. I had never made apple pie filling to put up for future use before and so wanted to try it this year. So, I bought a bushel of cortland apples from a local orchard in July and started the proccess. I followed the recipe in Ball Big book and bought Clear Gel from King Arthur Flour web site. Well I didn't like the way the first few qts came out cause after processing the apples were too mushy, I don't like applesauce pie. :)
So I got the idea to make the pie filling by cooking the syrup seperately, adding the clear gel and then adding the apple slices while the gel mixture was still warm. I then packed it into gallon ziploc bags and froze. WELL! long story short I made my first pie tonight with the frozen filling and OMG! it is the best apple pie I have ever made or eaten. Apples are still firm and in nice pieces, the syrup/gel mixture is perfect and just all around yummy. I was afraid that freezing it would make it watery when baked but it did not. I just wanted to share this with you all because you have all been so welcoming and helpful with your canning knowledge.
Hope everyone has a wonderful Christmas and Holiday Season!