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Apple Pie Filling For Canning

This Apple Pie Filling will have you prepared for unexpected company or the holiday's! It taste traditional and delicious!
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Equipment

  • Water Bath Canner
  • Quart sized canning jars with lids and bands
  • Canning tools

Ingredients
  

  • 6 lbs apples
  • 1 cup cornstarch
  • 4 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 ½ tsp salt
  • 10 cups water
  • 4 ½ cups brown sugar or white
  • 2 tsp vanilla extract
  • 4 tbsp lemon juice

Instructions
 

  • Start by getting your water bath canner filled with water and on high heat. It only has to be filled up high enough to reach the tops of the canning jars. Get your clean quart jars steaming or place in warm oven to keep hot until ready to fill. Have lids and bands steaming.
  • Slice and peel apples about a half inch thick. Place in a bowl with cold water to keep them from browning.
  • In a large stock pot or dutch oven, add water, cornstarch, salt, sugar, cinnamon, and nutmeg. Bring to a simmer. Once it is simmering continue to stir and boil for about 3-5 minutes or until thickened. Remove from heat and stir in vanilla extract and lemon juice.
  • Carefully fill hot jars with sliced apples. Making sure to drain water from apples before filling jars. Leave a half inch headspace.
  • Now ladle hot sauce from pot into jars. Leaving a half inch headspace.
  • Put on lids and bands and place into a hot water bath canner. Boil/process for 15 minutes or so.
  • Remove from hot water bath and set to cool on counter. You will hear a pop when it has sealed. Sometimes it will take hours and sometimes you wont hear them all pop. If for some reason one doesn't seal you can refrigerate it once it's cooled and use it within five days.
  • Store cooled jars in a cool dark place.