Apple Pie Filling

Apple Pie Filling 

6 pounds apples 

2 cups sugar 

2 teaspoons cinnamon 

1/2 teaspoon nutmeg 

2 tablespoons lemon juice 

1 Peel and slice or cube the apples. PLace the apples and the other ingredients into a heavy pan, allow the mixture to stand about 30 minutes or until it becomes juicy. Cook the apple mixture over medium heat until the apples are softened, about 7 minutes. Ladle the pie filling into the pint jars, leaving 1/4 inch head space. Process the filled jars in a water-bath canner for 25 minutes from the point of boiling. After processing, if you find jars that haven't sealed refrigerate them and use them within 2 weeks. 

Vary it, Substitute or add to the spices listed to create the pie your family likes. 

Tip to thicken this filling to just the right consistency add a tablespoon of flour to the filled pie before adding the top crust. 

Canning and Preserving all in one for Dummies