Canned Apple Pie Filling

I love pie!  I know most of you have probably figured that out by now, but I just thought I'd emphasize it.  Moving on...

I ran across this recipe years ago and have used it since to can some wonderful apple pie filling that makes the holiday prep time go so much smoother since we make several pies at a time.

Canned Apple Pie Filling

5 lbs. apples -- peeled, cored, and sliced
5 c. water
2 1/2 c. sugar
1/2 c. corn starch
2 1/2 t. cinnamon
1 T. lemon juice

Sterilize 6 quart jars, lids and bands.  You can either run the jars through the dishwasher and take them out as soon as the sterilize setting is done or boil them for 10 minutes.  I do the latter.  I also place the lids and bands in a saucepan and keep the water boiling until I'm ready to use them.

While the jars are sterilizing combine water, sugar, corn starch, cinnamon and lemon juice in a sauce pan and bring to a boil. 

Fill hot jars with apples and pour syrup through a funnel (keep your jar rims clean) to the tops of jars (leaving 1/2 inch head space).  Wipe rim and threads of jar to make sure it's free of sauce and then put on lids and bands.  (I dry my lids and bands real quick with a clean towel before putting them on my jars so they don't rust.)  Make sure the bands are tight, but not too tight!  Process in boiling water for 20 minutes. (Make sure the water starts boiling after you put the jars in before you start the timer. Also make sure the water is covering the jars at least an inch.)

You might have some pie filling left over.  If you do whip up a pie using either my Pie Crust Recipe or my Sour Cream Pie Crust.

Or place the rest of the filling into a baking dish and top with my fruit crisp topping recipe HERE.  Bake as directed.

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