Rhonda'S Canned Apple Pie Filling

1. 1

   In a large pan, mix honey, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.

2. 2

   Sterilize canning jars, lids and rings by boiling them in a large pot of water.

3. 3

   Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.

4. 4

   Fill jars with hot syrup, and gently remove air bubbles with a rubber spatula or the handle of a wooden spoon.

5. 5

   Put lids on and process in a water bath canner for 20 minutes. Remember to add additional time at altitude.

* Per serving · 4 servings · Values may vary.

No additional tips available.