This is a popular canned item that we sell all apple season long in our store but we also have it included in BOTH of our cookbooks since it’s such a customer favorite – Apple-tizing Recipes and Farm Fresh Recipes.  I thought I’d share it with you today…the weather is perfect for canning!

Apple Pie in a Jar

by Bev Walters

28 c. sliced apples

4 1/2 c. sugar

9 c. water

1 c. cornstarch

2 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. canning salt

1 c. cold water

1 T. lemon juice

Peel and slice apples into mild salt water.  Drain and pack into 7 quart canning jars.  Bring sugar and 9 cups of water to a boil.  Combine cornstarch, cinnamon, nutmeg and salt.  Mix with one cup cold water until dissolved.  Add this to sugar mixture.  Cook until bubbly.  Remove from heat.  Add lemon juice.  Pour over apples, leaving 1 inch headspace and using a knife to remove air bubbles and distribute juice.  Seal and process 20 minutes in hot water bath.  Use one jar of pie filling for an 8 or 9 inch pie.

Now you can just fill your pie any time of the year for fresh apple pie or heat some mix up and put over ice cream!  Yummmy!