| SAUCE FOR BOTTLED APPLE PIE FILLING 1 cup corn starch 4 ½ cups white sugar 2 tablespoons ground cinnamon 1 teaspoon ground nutmeg 10 cups water 3 tablespoons lemon juice 1 large box of apples, any variety that is slightly tart works best In a large kettle, combine all ingredients. Bring to a boil, stirring constantly. Cook until thick - about two or three minutes. Cover and turn burner down to lowest setting to keep sauce warm while you prepare the apples. Core, peel, and slice apples into thin ¼ to 1/3 inch wedges. Pack raw apples into clean one-quart canning jars. Fill to within 1 inch from the top of the jar. Pour hot syrup over apples until jar fills to within ½ inch from the top. Run a butter knife down between the apples to make sure you remove all the air pockets. Add more syrup if needed. Clean the top rim of the canning jar with a clean damp cloth. Screw lids and bands on the bottles and place quart jars in a kettle made specifically for canning and fill kettle up to the neck of the bottles with warm water. Turn the heat on high and bring kettle to a boil. Set timer once water has reached boiling point and boil in boiling water bath for 25 minutes to complete the seal. Carefully remove jars and tighten lids. Set on a towel in a dry area away from drafts to cool. Test the seal once the jars have cooled. If you press down on the top and the lid does not give the seal is good. If the lid caves in and pops back up the bottles are not sealed and you will need to repeat the boiling water bath with a new lid or store the offending jar in the refrigerator until ready to use. |
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