I'd like to can (jar? Am I the only one bothered by the term "can" used to describe putting something in a glass jar?) some homemade apple pie filling for Christmas gifts for the family since I won't be able to attend christmas dinner with my traditional apple pie contribution.
I've got my apple pie recipe down, but I'm concerned about processing it to be shelf-stable and not poisoning my loved ones. I've got standard canning instructions for high acid foods (water bath, with various times etc) and low acid foods (need a pressure cooker). So what is apple pie filling? The recipes I've seen indicate it's high acid...but they all add a fair amount of lemon juice.
My regular apple pie recipe only includes enough lemon juice to stop the apples from browning while I slice them (i.e. ~1 tbsp for 2 pies worth)...so how much do I have to add to qualify this as a 'high-acid food'? In terms of per qt. jar or lbs of apples perhaps? Any guidance from the preserving gurus out there?