Preserved Apple Pie Filling


4 1/2 cups white sugar
1 cup cornstarch
1 Tbsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp salt
10 cups water
3 Tbsp lemon juice
6 pounds apples

Peel, core, and slice apples; add lemon juice, toss to coat.

In a large pan, mix sugar, cornstarch, cinnamon, nutmeg and salt; add water and mix well. Over medium heat bring to a boil and cook until thick and bubbly. Stir frequently to prevent scorching. Remove from heat.

Pack the sliced apples into hot canning jars, leaving a 3/4 inch headspace.

Fill jars with hot syrup and gently remove air bubbles. Wipe rim and seal with hot sterile lid and ring; process in a Hot water bath canner for 20 minutes.

Remove jars; let cool overnight; label and keep in a dark cool place until ready to use. Enjoy!!!