Canned Apple Pie Filling Recipe
Ingredients
  • Enough peeled and sliced apples to fill 7 quart jars
  • 4¼ cups Sugar
  • 1 cup Cornstarch
  • 2 tsp. Cinnamon
  • ¼ tsp Ground Nutmeg
  • 1 tsp. Salt
  • 10 cups Water
  • 3 Tbsp. Lemon Juice
Instructions
  1. Combine the sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large pot.
  2. Mix thoroughly with a whisk.
  3. Bring the mixture to a boil and cook until thick.
  4. Add the lemon juice.
  5. Remove from heat.
  6. Ladle the hot filling mixture into the jars, dividing it evenly amongst the jars, using a canning funnel.
  7. Wipe the rims of the jars with a damp paper towel, add canning lids (that have been simmering in a pan of water) and canning rings, and place jars in a water bath canner.
  8. Process the jars in the canner for 20 minutes after the water has reached a rolling boil.
  9. When you are ready to make a pie line a pie pan with an unbaked pie crust, add canned filling, and top with another pie crust.
  10. Bake in a 425 degree oven for 40-45 minutes, or until crust is golden and the filling is bubbling.
Notes
For more detailed instructions on using a water bath canner check out my post on canning tomato sauce.
Recipe by Blessings Overflowing at http://www.blessingsoverflowing.com/canned-apple-pie-filling-recipe/