Homemade Apple Pie Filling

Today  turned out to be a very productive day! I got quite a bit of canning done, cleaned my house, didi laundry,all those things that just  keep piling up on the TO DO List while your busy all week. Today I finally got the canner out & prepared to make my canned  apple pie filling. I just love because you can simply open a jar any evening for a quick dessert on top of vanilla ice cream...throw into a pie shell....spoon into bottom of cassarole dish for a quick apple brown betty...and even ontop of plain or honey greek

yogurt! There are just so many possibilities. Would you like my recipe?

First you cut up 3 large bags of granny smith apples. I had to suck it up & buy them because we moved this year & we dont have our awsome apple trees anymore:(

Thats ok whatever works! So I hand peel mine, some peopple prefer a peeler but I find they take longer for me. Then I use a apple slicer to make it snappy. Dont let any seeds get in there. Put them into a large stainless steel bowl and toss them in lemon juice & a couple teaspoons of citric acid to keep them from getting brown.

Pack them into clean, hot sterile jars leaving 1 inch headspace on top. Then pour your  sauce over top-again staying an inch down from top. Clean outer ring of jar with damp rag & then dry, making sure not to leave any sauce on edges so they all seal properly.

Then, simply process in boiling water covering jars/lids for 20-25 minutes.

Here they are after all the cleaning up, I was a bit messy today!! It will be totally worth it though. If you have any leftovers, dump caramel sauce into a cassarole dish toss in some extra apples and add you favorite apple crumble topping & you have dessert all ready for tonight without dipping into your beautiful jars!

Here's the Recipe:

Homemade Apple Pie Filling (Canned) Makes 12 Quarts

3 large bags of granny smith apples(or other firm tart apples)
8 cups sugar
2 cups cornstarch
5 teaspoons apple pie spice(pamperd chef) or mix cinnamon & nutmeg & pinch of clove
2 tsp salt
10 cups water
1/2 cup lemon juice
2 tsp. citric acid

Method:

*Combine in a stock pot the cornstarch,sugar,apple pie spice,salt, & water whisking well. Let thicken on medium and dont let it burn:)
*Peel,core, and slice apples, toss in lemon juice & citric acid in bowl.
*Bring canner to a boil 3/4 full with water
*Fill hot clean,freshly washed jars with apples to about an inch before top. Spoon over sauce to an inch below lid area. Clean tops(glass ring) and dry to be sure nothing keeps them from sealing!
*Bring an inch of water in a small pan to a boil ,remove from heat & add sealing lids.
*Twist on rings, but not too tight,but sealed well, and place into canner. Mine will do 6-7 at a time. Make sure they are not touching bottom of canner,and in some sort of metal rack with handles.
* Lower into boiling water and process for 20-25 minutes.
*Make sure jars are covered by at least an inch of water, go ahead & add a bit more if you need, just start timer for the 20-25 minutes at the time of boiling.
* Remove & let cool on a tea towel. Dont touch at all until they "pop" seal.
Makes 2 dozen approx.

Enjoy!

Linking up to these great parties!