It is apple season and here is one of the easiest items you can preserve and use all year long.
Apple Pie Filling
4 1/2 – cups sugar
1 – cup cornstarch or 1/2 cup Clear Jel starch
* We prefer Clear Jel
2 – teaspoons cinnamon
1/4 – teaspoon nutmeg
1 – teaspoon salt
3 – tablespoons lemon juice
10 – cups of water
6 pounds of tart apples, washed, peeled and thinly sliced
(I used a combination of golden delicious and granny smith apples)
In a large pot, blend together sugar, cornstarch/Clear Jel, cinnamon, nutmeg and salt. Stir in the 10 cups of water and lemon juice with a wire whisk. Cook and stir until bubbly and thick; remove from heat.
While the filling is cooking peel and slice the apples. Add apples to a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration while you peel all the apples.
Drain the fruit well before packing in jars. Pack apples into clean, hot canning jars leaving an inch from the top of the jar.
Fill with the hot syrup, leaving 1/2 inch space from the top of the jar. Remove air bubbles by running a knife around the insides of each jar. Close the jars with sterile lids and rims.
Process in a boiling water bath for 20 -30 minutes. Use a jar tongs to remove the jars from water Place the jars on a dish towel to dry and allow the jars to cool for several hours.
*Confirm process time based on elevation at National Center for Home Preservation
Check the seals to make certain the lids are sealed properly.