Apple pie filling (Makes 7 quarts)

Syrup

4 1/2 cups sugar
1 cup corn starch
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
10 cups water
3 Tbs lemon juice


I used golden delicious apples because that's what Cathern told me to use, lol. My Ball Blue Book says to use 2 1/2 to 3 pounds apples per quart. I peel them and use the slicer/corer to get uniform pieces.

Cook all above ingredients until thick. Add 3 Tbs lemon juice.

Peel and cut apples into hot sterilized quart jars and add hot syrup to cover apples leaving a 1/2 inch headspace. Seal and process in a boiling water bath 20 minutes for quarts and 15 minutes for pints. Remove from canner and cool. I had trouble with some of them bubbling up and the jar not sealing. Cathern tells me that she turns her jars upside down and lets them cool overnight that way.

1 quart finished pie filling is not enough for one pie. I can some pints too. A quart and a pint are enough for 1 pie. 3 quarts are perfect for 2 pies.

If you freeze this instead of canning it, I would cook the apples for 15 minutes or so in the syrup and then put them in freezer bags when they are cool.

Bake at 375* for 1 hour or until crust is browned and filling is bubbly.