Home-Canned Apple Pie Filling

1. In a large pot (minimum ten cup capacity), whisk together sugars, corn starch, cinnamon, cloves, allspice, cardamom, and salt.
2. Stir in 10 cups of water and cook, stirring occasionally, until the liquid is thick and bubbly.
3. Stir in lemon juice and vanilla.
4. Peel and core the apples and slice them. Feel free to slice them rustic – don’t be too precise!
5. Pack apples in jars, leaving 1 inch head space.
6. Fill the jars with hot syrup leaving 1/2 inch head space.
7. Process in a hot water bath (where the water covers the jars by an inch or more) for twenty minutes.

Notes: One quart jar is sufficient for one standard pie plate. As with any canned goods, do NOT use if the seal breaks, if lid is bubbling out, if there is a smell, if the jar breaks, or if the liquid inside discolors or becomes cloudy. As long as the seals hold, the pie filling will keep for up to two years.