Recipe for canned Apple Pie Filling:
7 qts peeled and sliced apples - (I use Granny Smith and some Jonagold mixed in) - this is about 2 produce bags of apples
For the syrup:
8 c water
5-6 c sugar
1 c cornstarch
2 T cinnamon
1 t nutmeg

Put sliced apples into a pan filled with water and salted.
Mix other ingredients and cook on medium heat until thickened.
Drain apples and add to cooked mixture (I put them into the jar separately so I can control the amount of syrup going in - you want as little as possible to fill in all the air spaces and just cover the apples. The apples will really cook down after processing).
Fill pre-heated jars and process in boiling water bath for 20 minutes.

Instructions for the Apple Pie:
Pour filling into a pie shell. Crumble the following topping over the apples and bake at 350 deg for 30 min.
topping:
1/2 c brown sugar
1/2 c flour
1/2 c oatmeal
1/2 stick margerine
1 t cinnamon

Here are pics from the process of making the canned apple pie filling. One of the pics I never got labelled is the one of my set up once I'm ready to can. First I spray the counter with diluted clorox or an antibacterial cleaner (being a lab rat I'm a big fan of clorox). Then, I put my canner on the stove about half full of water and bring it to a boil - it takes a long time.
I fill the jars by alternating apples and sauce - fill quickly. Then use a plastic spatula or something similar to run around the edge of the jar to release any air bubbles. I use a paper towel dampened with boiling water to wipe the rim clean.
My small pan with my boiled lids is right there so I can use tongs to grab the lid and put it on the jar quickly. You want to be quick to minimize contaminants from getting ito the jars. Screw the rings on just finger tight. Place them in the rack in the canner, lower into the water, cover and boil. Be sure to have a pan of boiling warer to add to the canner if the water gets low - it should be kept a little above the jar tops. After processing, lift the rack out (I have some nice "rack lifters" my FIL made of wire hangers), set each jar on a towel. Put them close to each other but not touching. Let them sit out to cool. After cool, the lid should have a slight depression in it showing it sealed. If they do not seal, then you can either wipe the rim off again, put a new lid on and reprocess once or put in the fridge and use in the next few days.

My pile of peels - not quite one recipe's worth!

One batch's worth of apples fills my large roaster. I soak them in that with water and salt until ready to start.

I like to set the apples in a colander to drain. Then I can scoop some syrup into the jar, add some apples and keep alternating until the jar is full

I put my clean jars into the dishwasher and run the wash cycle with hi heat. My jars are then ready to go. The rest is what the syrup looks like.

Getting air out of the jars as I'm filling them, and the finished jars. What a nice sight!