Bottled Apple Pie Filling

4 ½ cups sugar

1 cup cornstarch

2 tsp cinnamon

¼ tsp nutmeg

1 tsp salt

      Mix dry ingredients and then add:

10 cups water

Cook over medium heat, stirring constantly, until bubbly.  Then add:

3 Tbsp lemon juice

1 batch of sauce, and about 10 pounds of apples (I prefer granny smith), will make 7 quarts of filling.  I use my apple peeler/corer/slicer and I put the apples in water with some fruit fresh mixed in.  That will keep the apples white until you have the sauce ready.

Divide the sauce evenly between 7 quart jars, leaving a little bit left over.  Then fill the jar with apples until it is full (you can use the leftover sauce to fill up jars that might need it.  As with any canning, stick a knife down all sides of the jar to get out any bubbles.  Fill to the right line.  Clean the jars carefully, especially the top part.  Boil the lid and rings before putting them on.  Process for 25 minutes in a water bath or steam canner.

You can use this recipe for any fruit.  However, I would leave out the cinnamon and nutmeg if I were to do blueberry again.  You can change the spices to match your fruit.  

It’s great as apple crisp, as apple pie, on crepes or pancakes, anything you’d use pie filling for.