Create a delightful spiced apple pie filling that can be canned or frozen for future use.
Sterilize the jars by washing them thoroughly and placing them in an oven at 215°F for at least 15 minutes.
Ensure the jars are completely dry before use to prevent contamination.
Peel, core, and slice the apples into even pieces about 1/2 inch thick.
Use an apple slicer for quicker and uniform slices.
In a large pot, combine the sugar, cinnamon, nutmeg, cornstarch, and salt.
Mix the dry ingredients well to avoid clumps when adding liquid.
Add the water to the pot and cook over medium-high heat, stirring constantly until the mixture thickens and boils.
Keep stirring to prevent the mixture from sticking to the bottom of the pot.
Stir in the lemon juice and remove the pot from heat.
Adding lemon juice at the end preserves the fresh flavor.
Pack the apple slices into the sterilized jars and pour the sauce over them, leaving about 1/2 inch of headspace.
Tap the jars gently to release air bubbles before sealing.
Seal the jars and process them in a hot water bath for 20 minutes, or freeze the filling in airtight containers.
Ensure the jars are fully submerged in the water bath for proper sealing.
Allow the jars to cool completely before storing them in a cool, dark place.
Check the seals after cooling to ensure they are airtight.
