Place apples in fruit fresh to keep them white. Mix all other ingredients (except the pecans) in a "large" stockpot and bring to a low simmer till you see it thicken. Watch closely because it thickens rather quickly. Add the apples and let it cook a couple minutes stirring the whole time. Fill jars leaving 1-1/2" head room. This will minimize seepage. Process 25 minutes then remove canner from heat and remove the cover. Let it remain in the canner for an additional 15 minutes before removing your jars. Add the pecans prior to baking the pie.
CRUMBLE TOPPING RECIPE
NOTE: This recipe is enough to use as the bottom crust and for the crumble topping, or enough for 3 pies if you are just using the it for the topping. If you are making just one pie you can store the remaining topping, in the refrigerator for a few weeks and you will have it ready for another pie ( you can use a regular pie crust for the bottom, I do)
melt one stick of butter, and place it in the refrigerator to cool.
1 1/4 cups flour
1/2 cup brown sugar
1/2 cup of granulated sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Blend in all dry ingredients and mix in cooled butter until it becomes crumbly
Press in bottom of pie plate and all up the sides, sprinkle remaining crumbs on top of pie filling. Bake on 375º pre-heated oven on center rack for approximately 35 to 45 minutes or until crumbs on top are firm to the touch. Then add your caramel drizzle (ice cream caramel sauce) to the top while still hot!!