Apple Pie Filling (canning recipe

By KimberlyB

Ingredients

• Apples (7 quarts peeled, cored & sliced)
• Sugar (4 1/2 cups)
• Corn Starch (1 cup)
• Cinnamon (2 tsp)
• Nutmeg (1/4 tsp)
• Salt (1 tsp)
• Water (10 cups)
• Lemon Juice (3 tbs
• 7 Quart jars, lids & rings
• Jar lifter
• Large pot with rack (for canning)
• Large saucepan
• Cutting board & implements of peeling/coring/slicing
• Big bowl
• Ladle
• Jar Funnel (recommended)

Details

Adapted from instructables.com

Preparation

Step 1

Put the slices in the lemon water mix, then into the sterilized jars, leaving 1" head space

Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan.

Place over high heat and cook until thick and bubbly, stirring frequently.

Remove from heat and stir in lemon juice

Once your waterbath is boiling gently lower your jars into the water. Make sure all the jars are covered with 2" of water.

Bring the bath back to a boil and process quart size jars in a boiling water bath for 30 minutes.

Place the jars on a dish towel to dry and allow the jars to cool for several hours or overnight.

Once completely cooled check the seals by pressing on the top, if they 'pop' they did not seal and should be refrigerated to be used soon. The sealed jars can be stored in the pantry for up to 1 year