Apple Pie Filling

Apple Pie Filling

Yield: 5-6 quarts
Canning Method: Water Bath

Ingredients:

• 4 1/2 cups white sugar
• 1 cup cornstarch
• 1 Tbsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 pinch ground cloves, optional
• 2 tsp. salt
• 10 cups water
• 3 Tbsp. lemon juice
• 6 pounds apples, peeled, cored and sliced 1/4 inch thick

Directions:

1. In a large pan over medium heat, mix sugar, salt, cinnamon, cloves and nutmeg. Add five cups of water and mix well. Cook and stir constantly until sugar is dissolved.
2. While the first mixture is heating, whisk the other 5 cups of water with the cornstarch in a separate bowl until thoroughly mixed.
3. Add the cornstarch mix to the sugar and spice mixture and continue heating and stirring until the mixture is boiling, thick and bubbly. Remove from heat and add the lemon juice.
4. Fill your jars halfway with sliced apples. Ladle the syrup over the apples, then add more apples to about one inch from the top of the jar. Add more syrup until the apples are covered, but leave at least 1/2 inch of room between the filling and the jar top for expansion.
5. Put the lids and rings on the jars.
6. Add a few cups of cold water to your boiling water bath to equalize the water temperature to the temps of the filled jars.
7. Place jars in the water, making sure there is enough water to cover the jars with at least a 1/2 inch of water.
8. Bring canning water to a rolling boil. Once the water is at boiling, process for 25 minutes.
9. Remove the jars and place on a thick towel to dry. As they cool they will seal. Use unsealed jars first and refrigerate.