Home-Canned Apple Pie Filling

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   1. In a large pot (minimum ten cup capacity), whisk together sugars, corn starch, cinnamon, cloves, allspice, cardamom, and salt.

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   2. Stir in 10 cups of water and cook, stirring occasionally, until the liquid is thick and bubbly.

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   3. Stir in lemon juice and vanilla.

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   4. Peel and core the apples and slice them. Feel free to slice them rustic - don't be too precise!

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   5. Pack apples in jars, leaving 1 inch head space.

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   6. Fill the jars with hot syrup leaving 1/2 inch head space.

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   7. Process in a hot water bath (where the water covers the jars by an inch or more) for twenty minutes.

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   Notes: One quart jar is sufficient for one standard pie plate. As with any canned goods, do NOT use if the seal breaks, if lid is bubbling out, if there is a smell, if the jar breaks, or if the liquid inside discolors or becomes cloudy. As long as the seals hold, the pie filling will keep for up to two years.

* Per serving · 4 servings · Values may vary.

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