Apple Pie Filling

• Wash your apples well and then peel and core them. (set the peels and cores aside to make apple cider vinegar)
• Slice your apples and set aside in a large bowl.
• In a large saucepan mix together, sugar, cornstarch, cinnamon and nutmeg.
• Add the water, salt and mix well. Bring this to a boil.
• Allow this to cook until its thick and bubbly.
• Remove from heat and add the lemon juice.
• Pack your hot sterilized jars with sliced apples and pour your hot sugar mixture over top leaving 1/2" headspace.
• Remove any air bubbles using a chopstick down the insides of the jar.
• Wipe the rim of each jar with vinegar on a cloth and place your canning seal on top of the jar and add the ring only to finger tight.
• Place your hot jars into your hot water bath and bring your water to a boil and allow to boil for 20 mins for 500 ml jars.
• Make sure each jar is covered by 1 -2 inches of water.
• After the time is up turn off the heat and allow to sit for 5 minutes in the water bath canner and then remove the jars from water, do not tilt the jars.
• Allow them to sit on the counter undisturbed for 24 hours. After 24 hours check that each jar has sealed, wipe down each jar with hot soapy water, label and place in your storage for later use. Use within one year. Any unsealed jar can be placed in your refrigerator and consumed within a couple weeks.

*your apple pie filling can be used to make a pie, use in cakes, strudel, breads and muffins.

*don't forget to make Apple Cider Vinegar with your peels, its very simple and so beneficial.