Preserved Apple Pie Filling
★★★★★ 2 votes5
- 4 1/2 cups white sugar
- 1 cup cornstarch
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tsp salt
- 10 cups water
- 3 tbsp lemon juice
- 6 pounds apples
How to Make Preserved Apple Pie Filling
- 1Peel, core, and slice apples; add lemon juice, toss to coat.
In a large pan, mix sugar, cornstarch, cinnamon, nutmeg and salt; add water and mix well. Over medium heat bring to a boil and cook until thick and bubbly. Stir frequently to prevent scorching. Remove from heat.
Pack the sliced apples into hot canning jars, leaving a 3/4 inch headspace.
Fill jars with hot syrup and gently remove air bubbles. Wipe rim and seal with hot sterile lid and ring; process in a Hot water bath canner for 20 minutes.
Remove jars; let cool overnight; label and keep in a dark cool place until ready to use. Enjoy!!!
Makes 6 quarts