Jarred Apple Pie Filling

1. 1

   Check seven 1-quart jars for cracks and the rings for rust, discarding any that are damaged. Submerge them in simmering water for 10 minutes. Wash the new, unused lids and rings in warm, soapy water. Take the jars out and let them air-dry.

2. 2

   Meanwhile, in a large pot combine 10 cups water, sugar, cornstarch, cinnamon, salt, and nutmeg. Set over high heat and cook, stirring often, until thick and bubbly, 10 to 15 minutes. Take off the heat and stir in the lemon juice.

3. 3

   Firmly pack the apple slices into the sterilized jars. Slowly pour the sugar syrup over the apples, fully covering them and filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the inside of each jar to release air bubbles and gently tap each jar on the counter. Screw the lids onto the jars.

4. 4

   Set a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil, then lower the jars into the boiling water with a holder, spacing them 2 inches apart. Add more boiling water to cover the jars by 2 inches. Return to a rolling boil, cover, and process for 30 minutes.

5. 5

   Lift the jars out of the stockpot and let them rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to confirm it does not move up or down. Remove the rings for storage and keep the jars in a cool, dark place.

• Calories 113.64 kcal Moderate
• Protein 0.01 g Low Source
• Carbs 30.7 g Moderate
• Total Fat 0.03 g Low Source
• Saturated Fat 0.01 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 5.19 mg Low Source
• Fiber 3.56 g Moderate
• Sugar 25.23 g High
• Added Sugar 1.77 g Low Source
• Calcium 0.28 mg Low Source
• Iron 0.01 mg Low Source
• Potassium 1.45 mg Low Source
• Vitamin A 0.09 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Corn 🌽