Select firm apples that can withstand the extended cooking and canning process. Traditional baking apples like Granny Smith or Golden Delicious are ideal, but Fuji or Honeycrisp also work well. Ensure all apples are very firm and free from bruises or wormholes. Preferably, pick apples straight from the tree rather than those found on the ground.

Thoroughly rinse the apples under very warm water. Use your fingers or a vegetable brush to remove any contaminants, such as dirt or wax. Be gentle to avoid bruising the fruit.

Inspect your pint jars for any cracks or chips and set aside any damaged ones. Wash the approved jars in hot, soapy water and place them in your water canner. Cover the jars with water and bring to a simmer. Simultaneously, place the lids in a saucepan of water and heat on low to soften the adhesive.

To prevent browning, you can use Fruit-Fresh. Peel each apple, remove the core, and slice the apple into approximately ½-inch wide pieces. Place the prepared slices in a deep bowl with Fruit-Fresh if using. If not using Fruit-Fresh, proceed to the next step as the spices will help cover any discoloration.

Place the apple slices in a stainless steel pan and cover them with water. Bring the water to a boil and cook the apples for one minute. Drain the apples and place them back in the large bowl, covering them with a lid or plate to keep warm. If making a large batch, cook the apples in batches of about 6 cups at a time.

Clear Jel is essential for maintaining the texture and stability of the pie filling during canning. In a stainless steel pan, combine ¾ cup sugar, 2 tablespoons sugar, ¼ cup Clear Jel, ½ teaspoon cinnamon (if using), and 1/8 teaspoon nutmeg (if using). Add ¾ cup apple juice and mix well. Cook the mixture over medium-high heat, stirring constantly until it thickens and starts to bubble. This glue-like consistency indicates it's ready.

Stir in 2 tablespoons of lemon juice into the Clear Jel mixture. Bring the fluid to a boil and cook for an additional minute, stirring constantly to ensure even distribution.

Remove the pan from the heat to prevent scorching. Gently fold the prepared apple slices into the Clear Jel mixture until well combined.

Using a jar lifter, carefully remove the sterilized jars from the canner and place them on a cutting board or towel. Insert a canning funnel into each jar and ladle the hot pie filling into the jars, leaving a full inch of headspace at the top to allow for expansion during processing.

Run a knife around the inside edge of each jar to remove any trapped air. Wipe the rims with a damp paper towel to ensure a clean sealing surface. Using a lid lifter, place a lid on each jar and secure it with a ring. Screw the rings on until they are finger-tight, ensuring they are snug but not over-tightened to allow air to escape during processing.

Place the filled jars back into the water bath canner, ensuring they are submerged with at least an inch of boiling water covering the tops. Bring the water to a boil and process the jars for 25 minutes, adjusting the time if you are at a higher elevation.

After processing, turn off the heat and remove the canner lid. Let the jars sit in the canner water for an additional 5 minutes to stabilize. Using a jar lifter, carefully remove the jars and place them upright on a cutting board or towel to cool completely for 24 hours. Avoid moving the jars during this time to ensure proper sealing.

After 24 hours, remove the rings from each jar. Press the center of each lid to ensure it is sealed; there should be no movement or popping sounds. Label the jars with the canning date and store them in a cool, dark place until ready to use.