This is what we canned this year.
I also like giving this, along with a ziploc baggie of crumb topping (minus the butter of course) as a gift.
Apple Pie Filling
Peel and slice enough cooking apples to fill 7 quart jars.
I like Granny Smiths, but if you have a favorite cooking apple, feel free to try that.
1 stick butter*
Bring to a good boil, stirring constantly. It will be very thick.
Feel free to taste and adjust the spices as you wish. I add a few dashes each of apple pie spice and ground mace.
Pack your apples in clean, hot quart jars. Fill well, but only pack them to the neck of the jar. I prefer to use the wide mouth jars for this because it's easier to get a small spatula in there to remove the air bubbles. Pour syrup over apples, making sure it's gets all the way to the bottom (I actually start with a little of the syrup in the bottom - it just makes it easier). Remove air pockets as you go. Leave 1/2" headspace, wipe rims, fit on lids and rings, and process for 20 min. in a water bath canner after the water reaches a full, rolling boil.
A couple of things to keep in mind.
1) These are not complete canning instructions, so if you're new to it, check out basic steps before attempting this recipe.
2) I know - the syrup will boil out from under the lids after you pull them out of the canner and you'll have a mess on the towel and counter. Do not try to use less syrup the next time in order to keep this from happening. The 1/2" of headspace is very important for developing a good seal. If you fill the jars with less, they will not seal properly and you'll be left with a bunch of pie filling that will need to be re-processed. You may not figure out the seal is bad until a jar or two pops its seal later on in the cabinet. Yes - I know this from experience so trust me, fill to that 1/2" headspace. You can clean the outside of the jars, and anything they came in contact with the next day, once the jars have cooled down.
1 quart jar will make a standard pie. It will seem a little skimpy for a deep dish pie shell, but you can fill in a bit with some extra crumb topping if that's the only size pie shell you have on hand.
*Please read the comments, as I received a very good question with regard to the butter in this recipe.