Canning Homemade Apple Pie Filling

I put up 20 quarts of pie filling last night & I've a had a couple people ask me how I can apple pie filling so I thought I'd have fun with a tutorial-complete with lots of pictures!
[proceed at your own risk. pressure canners are notoriously dangerous :P]

Step #1

Peel lots of apples. Core lots of apples. Slice lots of apples.

Step #2 (optional)

Dump all those apples into water spiked with lemon juice to treat for browning.

Step #3

Wash quart jars in really hot, sudsy water. Some people boil them. I'm too lazy.

Rinse in really hot water, and set on a clean towel to dry.

Step #4

See my cute little crock?  It's supposed to be for sauces, but this is mostly what I use it for! Heat some water and pour the almost boiling water in a little crock (or pan) with your clean lids and keep it hot, but don't boil.

Step #5 

Into 7 mugs or little bowls measure each 1/3 c sugar [I am out of raw sugar :( ]

1 tablespoon flour

 & 1/2 teaspoon apple pie spice

Give them a little stir.

Step #6

Allow apples to drain a bit with a slotted spoon.

Loosely measure 3-4 cups of apples (after one jar you'll know how much to use)

Dump into a large bowl with one mug of the sugar/spice mixture

Mix well to combine (I use my fingers)

Step #7

Using a funnel, fill jars with prepared filling (1, 3-4 cup batch per jar)

7 jars all filled

Step #8

Wipe the rims with a clean, lint free rag dipped in hot water. You do not want anything on the rim! Your jars will not seal!

Using the "lid lifter" (I don't know what it's called!) pull out lids-one at a time-dry with another lint free rag, and place squarely on the clean jar rims. You need good rubber connection for a good seal!

Add rings, tighten well.

Step #9

Follow pressure canner instructions to process for 10 min. at 10 pounds pressure. Allow canner to depressurize on its own. You can speed the process up by carefully placing the whole thing in a sink of water, but I usually don't. Do not lift the weight or lid until the pressure has dropped!! 

[Alternatively you can process them in a water-bath canner for 30 minutes.]

Step #10

Carefully lift jars out and set on a towel to cool.

Don't touch these for 24 hours or you will risk messing with the seal. I usually wait two days to wash the jars and remove the rings.

*A note of caution:

When you use hand-me-down jars...they sometimes buckle under the pressure, and you will have 20 jars of filling instead of 21.