Canned Apple Pie Filling

This has been a great year for apples, our trees are full.
Last night, the boys helped make a batch of Apple Pie filling.
We started by picking a 1/2 bushel of Lodi apples, which will make 8 - 10 quarts of pie filling.
Next we cleaned them.
Then we pulled out our handy corer, peeler, slicer and began to crank away. You can purchase these at kitchen stores. The Papmered Chef also carries them. After the apple is positioned, start to turn. The device peels, cores and slices.
How cool is that!

My youngest son calls it an 'apple spring'. If your apples are extremely large, small or odd shaped, you will have to take some of the peel off with a knife.

They boys love to help with this part.

Cut the apple spring into thirds or quarters. The apples will turn brown rather quickly, but it doesn't matter. Use an extra large bowl to hold your apples, you will be pouring the syrup on top of them once it is made.

If you have helpers, while they are peeling/coring and slicing the apples, you can start the syrup. Gather sugar, cinnamon, nutmeg and cornstarch or thickener of your choice. I like Signature Secrets from King Arthur Flour.

Start by mixing:
4 1/2 cups sugar
1 cup cornstarch
1 tsp cinnamon
1/4 tsp nutmeg
1-3 T lemon juice
Add to 10 cups water and 1-3 T lemon juice.
Then bring to a boil and boil until it is thick. Stirring occasionally.
*As you can tell, my syrup has lumps. I didn't stir my thickener together with the sugar first. I was able to finally stir them all out. But it took a long time!

Once the sauce is thick, pour over the sliced apples.
The syrup will make enough for 8-10 quarts of pie filling.
After you have all of your apples sliced, use a funnel to ladle the apples and syrup into quart canning jars. I used narrow mouth jars, but wide mouth jars would be easier to fill. Fill the jars to one/one and a half inches of the top. Use a spatula or tap down jars on the counter to remove air bubbles. Wipe the rims with a clean, damp rag and clean any sticky-ness off the jars. Put new canning lids on, and tighten rings. Place in a hot water canner. Bring water to a boil and boil for 20 minutes. Remove from canner and let sit on your counter to cool. Remove rings and clean jars if needed.
You can use the filling for pies, cobblers or turnovers.
OR you can open the jar and eat with a spoon, but I would never do that ;)