Apple Pie Filling in a Jar

In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt. Stir in the water and lemon juice with a wire whisk. Cook and stir until bubbly and thick; remove from heat.

While the filling was cooking, I sliced the apples (slice thinly) and added them into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars. You can just toss out the water that the apples soaked in. It is just to keep them from browning. Pack apples into clean, hot canning jars, leaving an inch from the top of the jar. Fill with the hot syrup, leaving 1/2 inch space from the top of the jar. Remove air bubbles by running a knife around the insides of each jar. Close the jars with sterile lids and rims. Process in a boiling water bath for 20 -30 minutes. Use a jar tongs to remove the jars from water. Place the jars on a dish towel to dry and allow the jars to cool for several hours. Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down).

To make apple pie:
Pour a 1-quart jar of home canned apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter. Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam. Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling.