Canned Apple Pie Filling

-Joycelyn

4 1/2 cup sugar
1 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon almond extract
2 teaspoons salt
10 cup water
3 Tablespoon lemon juice
6 pounds apples

In a large pan, mix sugar, cornstarch, cinnamon, cloves, 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 and almond extract.

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

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

Fill jars with hot syrup, and gently remove air bubbles with knife.
Put lids on and process in water bath canner for 20 minutes.
Makes 7 quarts of pie filling.

My Notes
I found it easier to add some of the hot syrup as I filled the jars with apples. It helps keep them from turning brown and it distributes the syrup around the apple slices easier.
Make sure you don't fill the jars too full or they will over flow in the canner and not seal.