• Peel and core the apples using the spiralizing tool mentioned above. Once it's peeled and cored, cut it into quarters. If you're canning, put the apple slices into clean quart-sized jars. Pack them down so there's minimal air pockets. If you're freezing, add apples to a large bowl.
• Combine sugar, clearjel, cinnamon, nutmeg, and salt in a large pot. Add the water and start heating over medium heat, stirring until it is well combined.
• Bring the mixture to a boil over medium-high heat and stir until it is thick and bubbly. Remove from heat.
• Stir in the lemon juice.

How to Can the Pie Filling

• When you're almost done preparing your filling, put water in the canner and heat over medium-high heat to start warming the water.
• Pour the mixture into the jars over the apples, leaving 1/2 inch of head space. Use a knife or canning tool to remove any air bubbles in the jars. Wipe the rims with a clean washcloth and put the lids and rings on. Tighten rings to fingertip tight.
• Once all the jars are ready put them carefully in the canner using a jar lifter. Water should be covering the jars by 2 inches. Add more water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process quart jars for 25 minutes.
• When the timer goes off, turn the heat off and remove lid. Let the jars sit for 5 minutes, then remove the jars with a jar lifter. Let sit for 12-24 hours, do not tighten the bands if they loosen. After 12-24 hours check for proper seals. Store in a cool, dry place with the rings off.
• Use approximately 2 quart sized jars for each large pie or 1 quart-sized jar for a smaller crumble or crisp recipe.

How to Freeze the Pie Filling

• Pour the hot filling over the apples and fold to combine, ensuring all apples are covered.
• Divide the filling into 4 gallon-sized bags. Each bag should have enough filling for 1 large pie. Use a smaller amount based on the pie, crisp, or crumble you want to make.
• Seal and label the bags. Allow the bags to cool in the refrigerator and then freeze.