* Ingredients :
°24 cups peeled and sliced apples (6-7 pounds)
°3 tablespoons lemon juice
°4 cups sugar (I use half brown and half white)
°1 cup cornstarch
°2 teaspoons ground cinnamon
°1 teaspoon salt
°½ teaspoon ground nutmeg
°10 cups of water
* Methods
In a large bowl, toss apples with lemon juice. Sit aside. In a Dutch oven (large kettle running) over medium heat, combine sugar, cornstarch, cinnamon, salt, and nutmeg. add the water; Brings to a boil. Boil for two minutes, stirring constantly. Add apples. Back to boiling. Reduce heat, cover and simmer until apples are softened, about 6-8 minutes. Cool for 30 minutes. Pop it into freezer containers, leaving 1 inch space. Cool at room temperature no more than 1 hour. Seal and freeze, store for up to 12 months. Yield: 5 quarts (enough for about five 9-inch pies).
Well here are my tips. Instead of 4 liter jars, I use gallon size freezer bags. Let the filling cool slightly before filling the bags (1 quart per bag) and then flatten the bag to freeze. This way, you can stack the filling "pans" in your freezer and take one out when needed. The space required is less, and the cooking time is shorter. After thawing, I heat mine on the stove or in the microwave before putting it into the pie crust, and brush it with butter before sealing the top crust.
Along the same lines, you can stack and freeze pie crusts. Roll them in 8 or 9 circles between wax paper, and stack them together in one of the two gallon freezer bags. Defrost in the fridge overnight before use!
Enjoy !
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