Create a delightful apple pie filling stored in jars, perfect for quick pie assembly or as a topping for desserts.
Peel and core the apples, then slice them into even pieces.
Use a mix of apple varieties for a more complex flavor.
Pack the apple slices tightly into sterilized canning jars, leaving about 1 inch of headspace.
Press the apples gently with a wooden spoon to fit more slices into the jar.
In a pot, combine sugar, cornstarch, cinnamon, nutmeg, and water. Cook over medium heat, stirring constantly, until the mixture thickens.
Stir continuously to avoid lumps in the syrup.
Stir in the lemon juice into the syrup and remove from heat.
Adding lemon juice enhances the flavor and preserves the color of the apples.
Pour the hot syrup over the apples in the jars, leaving about 1/2 inch of headspace. Remove air bubbles by running a plastic spatula around the inside of the jar.
Ensure the syrup covers all the apple slices to prevent browning.
Seal the jars with lids and process them in a hot water bath for 20 minutes.
Ensure the jars are fully submerged in the water bath for proper sealing.
Allow the jars to cool completely before storing them in a cool, dark place.
Check the seals after cooling to ensure they are airtight.
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