I want to can apples in syrup and some apple pie filling. Was wondering if anyone could tell me whether it is better to BWB or PC apples. Is there a problem with texture if pressure canned? Also, I have been reading discussions on using Clear Gel. It is not clear to me (no pun intended) whether it is okay to use the NCHFP recipe and leave out the clear jel. In one place it seems to say yes, another seems like it is not okay and should just use recipe for canning slices and add spices. I don't have Clear Gel, and don't think I would want to use it anyway. I have lots of beautiful apples that have to get in jars soon. Gonna start peeling and slices while I await an answer. Thanks.