Canned Apple Pie Filling Recipe

I found this recipe from All Recipes. I was excited about making this because we recently picked a ton of apples from the trees in our backyard, maybe too many. I love making apple pies and my family loves eating them, so win win. I really like that in the winter when I feel like making a pie, I can just grab a jar from the pantry, pour the jar into a crust, bake and eat. So simple!

{Apple Pie Filling}

* 7 quarts peeled, cored and slice apples

* 4 1/2 cups Sugar

* 1 cup Cornstarch

* 2 tsp Cinnamon

* 1/2 tsp fresh nutmeg

* 1 tsp kosher salt

* 10 cups water

* 3 tbs Lemon Juice

{Directions}

Wash your jars, lids and screw bands in hot soapy water and rinse.

Using a tall stock pot add jars, lids and screw bands and fill with enough water to cover 1-2 inches about top of jars. Set stove to simmer and cover.

In a large sauce pan mix sugar, cornstarch, spices, salt and water. Cook over high heat until thick and bubbly. Remove from heat and add the lemon juice.

Tightly pack apples into hot, sterilized jars. Carefully ladle syrup over apples, coating as much as possible. Gently tap bottom of jars to release any air bubbles to the surface. Add more syrup in needed to cover apples. Leave 1/4 inch from the top of the jar. Wipe rim and threads of jar, place lid and tighten screw band.

Carefully add jars back to the simmering water making sure they are standing up right. If your water is not 1-2 inches above your jar lids, add extra hot water. Once all jars have been added cover and bring pot to a gentle boil. Once the boil is reached set your timer for 30 minutes.

Once your 30 minutes are up carefully remove the jars from the pot. Place your jars on the counter on a towel or I used my wooden cutting board, and leave them undisturbed until cool. I let mine sit on the counter overnight.

After the jars have completely cooled check the lids to see if your jars sealed. Press down in the center of the lids. If it springs back and makes that popping sound, they are not sealed. However, no spring back....your golden!

Sealed jars can be stored on the shelf for up to 1 year.

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