Canned Apple Pie Filling

Recipe View 5 mins Prepare Ingredients (5 minutes): Gather all ingredients and have them measured and ready.

Recipe View 10 mins Combine Dry Ingredients (10 minutes): In a large, heavy-bottomed saucepan, whisk together the sugar, cornstarch, cinnamon, and nutmeg. Ensure there are no lumps.

Recipe View 15 mins Create Syrup (15 minutes): Gradually whisk in the water and salt until well combined. Bring the mixture to a boil over medium-high heat, stirring constantly to prevent scorching. Reduce heat and simmer until the mixture thickens and becomes clear, about 5-10 minutes.

Recipe View 2 mins Finish Syrup (2 minutes): Remove the saucepan from the heat and stir in the lemon juice and yellow food coloring (if using).

Recipe View 20 mins Prepare Jars (20 minutes): Sterilize canning jars, lids, and rings according to standard canning procedures. Keep jars hot until ready to fill.

Recipe View 30 mins Pack Jars (30 minutes): Pack the sliced apples into the hot, sterilized canning jars, leaving 1/2 inch headspace at the top.

Recipe View 15 mins Fill Jars with Syrup (15 minutes): Carefully pour the hot syrup over the apples in each jar, ensuring the apples are covered. Gently remove any air bubbles by running a clean knife or bubble remover down the sides of the jar.

Recipe View 25 mins Process Jars (25 minutes + Cooling Time): Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and secure them with the rings. Process the jars in a boiling water bath canner for 25 minutes, adjusting for altitude if necessary. Turn off heat, remove canner lid, and let jars sit for 5 minutes before removing to a towel-lined surface to cool completely, about 12-24 hours.

Recipe View Check Seals and Store: After cooling, check that the jars are properly sealed. The lids should be concave and not flex when pressed. Store any unsealed jars in the refrigerator and use them within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to a year.