The next day, sterilize the jars you're going to use. I used pints here, but that's because that's what I had on hand. When I had a family at home, I always put them up in quarts. One quart will do one apple pie.
When I'm ready to can, I stick my clean jars in the oven at 250 degrees while I'm getting everything else ready. I also put my lids in a pot of simmering water on the stove. I don't know if this is scientific or not. It's the way my mom did it, and so it's the way I do it. I never have a problem with a seal.
For pints, I process them for 20 minutes at a gentle boil; quarts go 25 minutes.
Use the apples as you would fresh apples in apple pie and apple crisp. Just decrease the sugar in the recipe by 1/4 to 1/2 cup.
I don't know if you know it, but for more than a decade I had a wholesale bakery supplying pies (made from scratch) to restaurants in Whatcom and Skagit Counties. Next week I'll share my world famous apple pie recipe--and no, it's not the one I used when I blogged about the apple pie service project. This one is way better--unless you're trying to involve a bunch of teenagers. In that case, the simpler one works.
So, if you want to make sure you get that apple pie recipe, follow this blog! Click on the 'follow' button on the left hand sidebar.