Apple Pie Filling

• 10 pounds Apples, More Or Less As Needed (Amount Of Apples Depends On How Thickly You Slice Them)
• 4-½ cups Sugar, Divided
• 10 cups Water, Divided
• 1 cup Corn Starch
• 2 teaspoons Cinnamon
• 3 Tablespoons Lemon Juice
• 1 teaspoon Vanilla
• ¼ teaspoons Nutmeg
• ¼ teaspoons Cloves

Combine 3 1/2 cups sugar and 9 cups of water together; bring to a boil and make sure sugar is dissolved.

While it’s heating, combine 1 cup corn starch, remaining 1 cup water and 1 cup sugar. Stir in a bowl until no longer lumpy.

After sugar and water are boiling, whisk in the cornstarch mixture. Keep whisking to make sure lumps don’t form. Add in remaining ingredients (except apples) and bring to a boil to thicken.

Pack hot jars with peeled and sliced apples. Ladle into jars, leaving a 1/4-inch headspace. Remove bubbles and adjust 2-piece caps. Process in a water bath for 20 minutes (additional time may be needed according to your altitude). Makes about 7-8 quarts.

Note: sometimes I do a thick slice of apples for apple crisp.