Canned Apple Pie Filling

 Homemade canned apple pie filling is easy to make, stores for a year, and is so convenient to have on hand! Use it for making pies, cobblers, baked taquitos, or for topping ice cream or pancakes. 

 Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Yield: 6 quarts 

 6–7 pounds fresh apples, peeled and sliced (10 apples)

1 cup cornstarch

4 1/2 cups white granulated sugar

1/2 teaspoon ground nutmeg

2 teaspoons ground cinnamon

1 1/2 teaspoons kosher salt

10 cups water

3 tablespoons fresh lemon juice (1-2 lemons) 

 6 mason jars with lids and bands, 1 quart size

Large pot with lid (Pressure canner not required)

2nd large pot

Wood spoon

Ladle

Jar lifter

Towel 

• Fill your largest pot half full of water and bring to a simmer. 
• Sterilize your jars, lids, and bands for canning.
• Peel and slice all the apples.
• Juice 1 - 2 lemons and set juice aside.
• Fill each jar with as many apple slices as possible. 
• Use a wooden spoon to jam them in tight and don’t be afraid of breaking a few slices to do so.
• In the large pot, mix together the cornstarch, sugar, nutmeg, cinnamon, and salt. 
• Add water and cook on high, stirring often, until bubbly and thickened.  
• Remove from heat. 
• Add lemon juice and stir well. 
• Ladle hot syrup into each jar, leaving about a 1-inch space at the top.
• Wipe off each jar rim. 
• Place a lid on top of each jar and tighten the band down by hand. Bands need to be snug but not extremely tight. 
• Using the jar lifter, add each jar to the simmering pot. Be sure there is at least 1 inch of water on top of jars. 
• Bring to a rolling boil, cover the pot, and process (boil) for 20 minutes.
• Remove jars using the jar lifter and let them cool on a towel for 24 hours.  Check to be sure each lid is sealed by pressing down in the center. 
• Store in a cool, dark place for up to a year.